46. _To make a Sallad of Burdock, good for the Stone, another of the
tender stalks of Sow-thistles._
Take the inside of the Stalks of Burdock, and cut them in thin slices,
and lay them in water one whole day, shifting them sometimes, then boil
them, and butter them as you do the forenamed.
Also the tender Stalks of Sow-thistles done in like manner, are very
good and wholsome.
47. _To make a Tart of Spinage._
Take a good quantity of green Spinage, boil it in water and salt, and
drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
beaten fine, then having your Paste ready laid in your baking-pan, lay
in a little butter, and then your Spinage, and then a little Butter
again; so close it, and bake it, and serve it to the Table hot, with
Sugar strewed over it.
48. _Artichoke Cream._
Take the tender bottoms of Artichokes, and beat them in a Mortar, and
pick out all the strings, then boil a quart of Cream with large Mace and
Nutmeg, then put in your bottoms, and when they have boiled a while, put
in the yolks of six Eggs well beaten, and so much Sugar as you think
fit, and heat them together over the fire, then pour it into a Dish, and
when it is cold serve it in with Sugar strewed over it.
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