134. _To keep Artichokes all the Year._
Gather your Artichokes with long stalks, and then cut off the stalks
close to them, then boil some water, with good Pears and Apples sliced
thin, and the Pith of the great stalks, and a Quince or two quartered to
give it a relish; when these have boiled a while, put in your
Artichokes, and boil all together till they be tender, then take them up
and set them to cool, then boil your Liquor well and strain it, when
your Artichokes be cold, put them into your Barrel, and when the Liquor
is cold, pour it over them, so cover it close that no Air get in.
135. _To make Pasty of a Joll of Ling._
Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
Eggs:
Roul it thin and lay it in your Bake-pan, then take part of a Joll of
Ling well boiled, and pull it all in Bits, then lay some Butter into
your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger,
Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of
raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and
Limon Pill, with Eringo Roots:
Then put in white Wine, and good store of Butter, and put on a thick
lid, when it is baked, open it, and let out the steam.
136. _To make French Servels._
Take cold Gammon of Bacon, fat and lean together, cut it small as for
Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
knead it into a Paste with the yolks of Eggs, and fill some Bullocks
Guts with it, and boil them; but if you would have them to keep, then do
not put in Eggs.
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