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A62551
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Rare and excellent receipts Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
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Tillinghast, Mary.
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1690
(1690)
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Wing T1183; ESTC R221736
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8,979
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33
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shake it into the Pie before you send it to the Table XXIV How to make Cheese-Cakes Take a quart of the Curd of new Milk when the Whey is draind well from it and beat it well in a Stone or Wooden Mortar with half a pound of good sweet Butter then you must have for the Seasoning a large Nutmeg grated and beaten Cinamon as much as the quantity of the Nutmegs half a pint of good thick Cream eight Eggs take a way half the whites a little Sack and a litle rose-Rose-water or Orange-flower-Water a little Amber-Greece dissolv'd in a little Sack then take half a pound of fine Sugar beaten very fine and scerst half a pound of Corrants is enough for this quantity mix all these very well together and fill your Cheese-cakes half an hour will bake them the Oven must be no hotter than for White Bread Puff-Paste is best for the Cheese-Cakes but if you raise them then it must be Sugar-Paste XXV How to make an Eele-Pie Take the Eeles being flaid and cut them in pieces about four inches long then season them with Pepper and Salt and a little grated Nutmeg season them not too high Half an Ounce of Pepper is enough for six Eeles if they be not very large and half a good Nutmeg but if they be large then this Seasoning is but for four lay some Butter at the bottom of your Pie then lay in the Eeles and upon the Eeles lay on three or four blades of large Mace then lay Butter all over your Pie a pound and half is enough for this Pie Sometime for change season them not so high then put in half a pound of Corrants if you please you may put in as many Raisins of the Sun This Pie will ask two hours baking XXVI How to make a Gose-Gib let Pie Take four pair of Giblets and break all the Bones with a Rowling-pin Then for the seasoning you must have an ounce of Pepper a Nutmeg grated or cut small two ounces of Salt two pound of Butter in the Pie This seasoning will serve a Mutton or Veal-Pie only in the Mutton you need not put but one pound of Butter XXVII How to make a Chicken Pie Take your Chickens and break all the Bones with the Rowling-pin then season them with Pepper Salt and Nutmeg grated that is to six Chickens an ounce of Pepper one large Nutmeg half a dozen blades of large Mace two pound of Butter Lay in your Meat and upon the Chicken lay Meat and upon the Chicken lay the Mace then lay the Butter all over it and close it This Pie will ask two hours baking After this manner you may season a Pidgeon Pie This seasoning is enough for a dozen of Pidgeons XXVIII How to Season a Goose or Turkey Pie Take two Ounces of Pepper half an Ounce of Nutmegs a little beaten Cloves and Mace four Ounces of Salt Bone your Turkey then Season it within and without with the Seasoning Then have a piece of fat fresh Pork and Season as the Turkey and put it in the Belly of the Turkey or you may bake it without if you please If you put Pork in it then three pound of Butter is enough for it but if not then you must put in four pound If you do not Bone your Goose then you must brake all the Bones of it Then Season it as you do the Turkey This Seasoning is enough if you put in a couple of Rabbets with your Goose and three pound of Butter When either of these Pies be bak't when they have been out of the Oven a little while then you must put in two pound of Clarefy'd Butter XXIX How to Clarefy Butter Take your Butter and set it on a gentle Fire and let it melt by degrees without stirring it when it is all melted and ready to boil then take it off from the Fire and let it stand a while to settle then skim off the top and pour it into the Pye So you must Clarifie your Butter to fill up all sorts of Pies that you keep Cold. XXX How to make a Batalia Pie Take Chickens that be very young or else young Pidgeons season them with Pepper Salt and Nutmeg season them pretty high then lay in your Pidgeons or Chickens cut in quarters with their Bones broke Then lay in some whole Larks some Sassages some blades of large Mace some Balls of Forc'd Meat coloured green with Juice of Spinnage some pickled Oysters or Stew'd which you please some picked Barberies some slices of Lemon Then lay pieces of Marrow all up and down the Pie then lay on a pound of Butter all over the Pie then close it and bake it It will ask two hours baking XXXI How to make Chewits to set all round it Make them of Lombard-Meat put Marrow a top of it when they be bak'd liquor them with the same Candle as you make for a Lombard-Pie but put no sweet Meats in your Chewits only season your Marrow with Cinamon Nutmeg and Sugar XXXII How to make a Leer for the Batalia-Pie Take half a pint of Mutton-gravy two spoonfuls of Oyster-liquor half a pint of white-Wine then set it on the fire and make it boil then put to it the Juice of two Oranges and a good piece of Butter the yelks of two Eggs being well beat put in the Pie when it comes out of the Oven XXXIII How to make a Chadron Pie Take a Calves-Chadron and parboile it then when it is cold shred it very small then shred a pound of Suet very fine then season it with half an ounce of Cinamon and two Nutmegs and a little beaten Cloves and Mace a little shred Lemon and Orange-peel four good Pippins shred small a little Rose water and half a pint of Sack if it be a large Chadron if not a quarter of a pint will be enough and a pound and a half of Currants mix all these together with a quarter of a pound of Sugar and a little Salt then fill your Pies or Florendine with this Meat This Florendine must be bak'd in Puff-paste or cold Paste XXXIV How to make Custards Take two quarts of Cream or Milk and twelve Eggs take away half the Whites put half a pound of Sugar beat your Eggs very well then mix it well together then strain it and fill your Custards the Cream or the Milk you must boil with a Blade or two of Cinamon and large Mace and to two quarts of Cream put fourteen Eggs Then fill your Coffins with it they being first dry'd in the Oven XXXV How to make a Mutton Pie after the French Fashon Take some of a Leg of Mutton mince it small to every pound of Meat half a pound of Bief-suet mine'd small two good Nutmegs a little Pepper and a little beaten Cloves and Mace a pound of Currants to every pound of Meat a few sweet Herbs shred small as sweet Marjoram and Thyme and Winter Savory the yelks of six Eggs mix all these
Rare and Excellent RECEIPTS Experienc'd and Taught By M rs Mary Tillinghast And now Printed for the Use of her Scholars only LONDON Printed in the Year 1690. I. How to make Paste for all Pies to Rise TO every Peck of Flouer take two Pound of Butter the Liquor must boyl then put in your Butter and when it is all melted wet your Paste but not too stiff II. How to make cold Paste To every Peck of Flouer take six Pound of Butter brake your Butter in small bits and put it into your Flouer then wet it with cold Water but not too stiff This Paste is good for all Pasties or made Dishes or Florendines III. How to make Paste for Custards You must boyl your Liquor then wet your Paste not lithe but stiff there must be no Butter in it This Paste is good for Custards and all Cotes Feathers Esses IV. How to make Puff-Paste To every peck of Flouer take Eight pound of good sweet Butter Sitteen Eggs take away half the Yelks first break into your Flouer one quarter of your Butter into small pieces as you do for the cold Paste then break in so many Eggs as the quantity of Flouer which you wet will require break them into a Porringer and beat them a little then put some Water to them and put it into the Flouer and wet it into a pretty stiff Paste then rowl it into a leaf of Paste about a quarter of an Inch thick then stick it all over with bits of Butter and double it up in five or six Leaves then rowl it out again about half an Inch thick then double it up again laying Butter all over it as at first and so do till all your Butter be laid on the Paste it must never be moulded nor kneaded every time you rowl it out and lay the Butter on you must strew Flouer lightly on the Butter before you double it up and upon the board and over the top for it must neither stick to the board nor Rowling-pin This Paste is good for all Florendines Cheese-cakes made Dishes or for Sweet-meat-Tarts V. How to make Sugar-asse To every peck of Flouer you must take four pound of Butter two pound of Sugar the Butter must be rubb'd into the flower so fine till it seems like grated Bread then you must beat your Sugar and sift it through a fine Sieve then rub it into the Flouer very well and make it up into a stiff Paste with boyled Liquor This Paste is good for all sorts of Cheese-cakes or Tarts which are made of Sweet-meats Rasberies Currants or Apricocks VI. How to make Paste-Royal To every peck of Flouer you must have six pound of Butter broke in small bits into the Flouer and sixteen Eggs taking away half the whites then take one pound of Sugar sinely beaten and sifted and mix it with the Flouer and Butter and make a hole in the middle of the Flower then brake in the Eggs wet the Paste with cold Cream a little Sack and a little rose-Rose-water This Paste is good for all Florendines or made Dishes which are sweet VII How to make Venison Beef or Mutton Pasty Take a hanch or side of Venison and bone it then take off the outtermost tuff Skin then take it and lay it in form for a Pasty then lay the side that you took the skin from downwards to the board then slash it cross and cross with your Knife then season it with two Ounces of Pepper and a quarter of a Pound of Salt and two Nutmegs grated then you must have four Pound of Beef Suet shred fine and take one half of it season it lightly with the seasoning and sprinkle a little water on it then beat it with the Rowling-pin till it be all in a broad thin Cake then lay the Suet which you have beat on the Paste then then lay on the Venison with that side downwards which is seasoned then season the top of your Venison lightly then order the other part of the Suet as you did the former and lay it upon the top of the meat and close the Pasty VIII How to order the Bones Then take the Bones and brake them very well season them high and put them in a Pan with a pint of fair Water and a pound of Snet shred fine if the Pasty be small half a pint of Water is enough and half a pound of Butter If you make your Pasty of Beef a Surline is the best if of Mutton then a Shoulder or two Breasts is the best A Venison or a Beef Pasty will take six hours baking IX How to make a Lamb Mutton or Veal Pasty Take a hind-quarter of Lamb and bone it then lay it in form for your Pasty all of an evenness then take an Ounce of Pepper one Nutmeg grated and as much Salt as two Ounces If your Lamb be small you must take so much the less seasoning For a Veal-Pasty a Breast is the best Joynt and the same Seasoning as for the Lamb only before you lay on the Butter lay three or four blades of large Mace your Veal must be bon'd as well as your Lamb for each of these Pastes you must have two pound of Butter If it be Mutton then you must have three pound of Butter or three pound of Beef-suet shred small and beat with a little Water with a Rowling-pin Four hours is enough to soak any of these Pasties X. How to bake the Bones Break the Bones of your Meat season them well put to them half a pint of Water and half a pound of Butter put them in a Pan and cover them close with a Paper or a piece of course Paste and set them in with the Pasty and when the Pasty comes out of the Oven pour in the Liquor which comes from the Bones XI How to make a Lamb-Pye Take a quarter of Lamb either fore or hind-quarter it mattereth not which cut it into small pieces then feason it with Pepper Salt and Nutmegs according to your Pallet and lay on the Meat a blade or two of large Mace then lay on some scalded close Lettice or scalded Spinnage in lumps then put in some scalded Goosberries or raw Barberries on the top of all then lay a pound and half of Butter and close the Pie Three hours will bake it XII How to make a Lere for this Pye Take half a pint of Vergise and a quarter of a pound of Butter make the Vergise boyl then stir in the Butter then take the Yelks of two Eggs and put it into the Pie when it comes out of the Oven before it goes to Table If it be to eat cold then put in no Lere XIII How to make a Lamb Pye sweet Take a Fore-quarter of Lamb and cut it into small pieces season it with Nutmegs Cinnamon Sugar and a litle Salt then lay a lair of Butter at the bottom and lay on the Meat then 〈◊〉 on some Suckets of Lettice and â—â—â—kets of Lemon