88. _To dress Salmon or other Fish by Infusion, a very good way._
Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
which you like, put it into a Pot or Pan, with some Vinegar, Water and
Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
a Dish, and take some of the Liquor with an Anchovie or two, a little
Butter and the yolks of Eggs beaten; heat these over the fire, and poure
over your Fish; if you please, you may put in shrimps, but then you must
put in the more Butter; Garnish your Dish with some Limon or Orange, and
some Shrimps.
89. _To make Loaves to Butter._
Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
beaten Ginger, wet some Flower with this, and make it into a Paste, let
it lie to rise a while, and then make it into Loaves, and prick them,
and bake them, then put in white wine and butter and sugar, and serve it
in.
90. _To make a Calves Chaldron Pie, and Puddings also of it._
Take a fat Calves Chaldron boiled tender, and shred it very small, then
season it with beaten spice and salt:
Then put in a pound of Currans and somewhat more, and as much Sugar as
you think fit, and a little Rosewater; then having your Pie ready, fill
it with this, and press it down; close it and bake it, then put some
Wine into it, and so eat it.
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