2. _To make Metheglin, either Brown or White, but White is best._
Take what quantity you please of Spring-Water, and make it so strong
with Honey that it will bear an Egg, then boil it very well, till a good
part be wasted, and put in to it boiling a good quantity of whole Spice,
Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.
When it is very well boiled, set it to cool, it being strained from the
Herbs, and the Bag of Spices taken out;
When it is almost cold, put in a little Yest, and beat it well, then put
it into Vessels when it is quite cold, and also the Bag of Spice, and
when it hath stood a few days, bottle it up; if you would have it red,
you must put the Honey to strong Ale Wort in stead of Water.
3. _To make Collar'd Beef._
Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
Spice, shred your Tarragon, and mingle these with some Suet beaten
small, and strew upon your Beef, and so rowl it up, and tie it hard, and
bake it in a pot with Claret Wine and Butter, let the pot be covered
close, and something in the pot to keep the Meat down in the Liquor that
it may not scorch, set it into the Oven with Houshold bread, and when it
is baked, take it out, and let it cool, then hang it up one night in the
Chimney before you eat it, and so as long as you please.
Pages:
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117