49. _To make very fine Rolls for Noble Tables._
Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
with a Pint of Ale yest, mix them together, and make them into a Paste
with warm Milk and a little Sack, them mould it well, and put it into a
warm Cloth to rise, when your Oven is hot, mould it again, and make it
into little Rolls, and bake them, then rasp them, and put them into the
Oven again for a while, and they will eat very crisp and fine.
50. _To make short Rolls._
Take half a peck of fine Flower, and break into it one pound and half of
fresh Butter very small, then bruised Coriander seeds, and beaten Spice
with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
well together, and make them into a Paste with warm Milk and Sack:
Then lay into it a warm Cloth to rise, and when your Oven is hot, make
it into Rolls, and prick them, and bake them, and when they are baked,
draw them and cover them till they be cold; these also eat very finely,
if you butter some of them while they are hot.
51. _To dress Soals a fine way._
Take one pair of your largest Soals, and flay them on both sides, then
fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
lay them into a Dish, and put into them some Butter, Claret Wine and two
Anchovies, cover them with another Dish, and set them over a Chafingdish
of Coals, and let them stew a while, then serve them to the Table,
garnish your Dish with Orange or Limon, and squeeze some over them.
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