110. _To make Egg-Pies._
Take the yolks of eight hard Eggs, and shred them small with their
weight of Beef Suet minced very small also, then put in one pound of
Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
Limon pill, Rosewater and Sugar, and a little Salt, mix them well
together, if you please, you may put in an Apple shred small, so fill
your Pies and bake them, but not too much, serve them to the Table with
a little Wine.
111. _To make hashed Meat._
Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
doth rost, cut it off in little bits, and let it lie in the Pan, bast it
with Claret wine and Butter, and a little Salt, and put two or three
Shelots in your Pan, when you have cut off so much as you can, lay the
bones into a Dish over a Chafingdish of Coals, and put your Meat to it
with the Liquor, and two Anchovies, cover it, and let it stew a while;
when it is enough, put in some Capers, and serve it in with Sippets;
Garnish your Dish with Olives and Capers, and Samphire; thus you may do
with any cold meat between two Dishes.
112. _To make a Fricasie of Oysters._
Take a quart of Oysters and put them into a frying pan with some white
Wine and their own Liquor, a little Salt, and some whole Spice, and two
or three Bay Leaves, when you think they be enough, lay them in a dish
well warmed, then add to their Liquor two Anchovies, some Butter, and
the yolks of four Eggs; Garnish your Dish with Barberries.
Pages:
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153