17. _To make an Amulet._
Take twelve Eggs, beat them and strain them, put to them three or four
spoonfuls of Cream, then put in a little Salt, and having your
frying-pan ready with some Butter very hot, pour it in, and when you
have fryed it a little, turn over both the sides into the middle, then
turn it on the other side, and when it is fryed, serve it to the table
with Verjuice, Butter and Sugar.
18. _To make a Chicken-Pie._
Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg,
roul it very thin, and lay it in your Baking-pan, then lay Butter in the
Bottom.
Then lay in your Chickens cut in quarters with some whole Mace, and
Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron
Pill, with a few Dates stoned and sliced:
Then lay good store of Butter, Close up your Pie and Bake it:
Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks
of two or three Eggs well beaten together over the fire, till it be
thick, so serve it to the Table, and garnish your Dish with some pretty
Conceits made in Paste.
19. _To make a Collar of Brawn of a Breast of Pork._
Take a large Breast of Pork, and bone it, then roul it up, and tie it
hard with a Tape, then boil it water and Salt till it be very tender,
then make Souce drink for it with small Beer, Water and Salt, and keep
it in it:
Serve it to the Table with a Rosemary Branch in the middle of it, and
eat it with Mustard.
Pages:
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122