143. _To make good cold Sallads of several things._
Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they
are well boiled, and serve them in with Oil, Vinegar and Pepper, also
the Roots of red Beets boiled tender are very good in the same manner.
144. _To make the best sort of Pippin Paste._
Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
pound of fine Sugar and boil it to a candy height with a little fair
water, then put in your Pippins, and boil it till it will come from the
bottom of the Posnet, but stir it for fear it burn.
145. _To make Sauce for a Leg of Veal rosted._
Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
Sugar hot together.
146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._
Take a good quantity of Chesnuts, and boil them tender, then take the
shells off, and bruise them small, then put to them Claret Wine, Butter
and a little Salt, so put it into the Dish to the Meat, and serve it in.
147. _To keep Quinces white, either to preserve whole, or for white
Marmalade or Paste._
Coddle them with white Wine and Water, and cover them with sliced
Pippins in the Codling.
148. _To make little Pasties with sweet Meats to fry._
Make some Paste with cold water, butter and flower, with the yolk of an
Egg, then roul it out in little thin Cakes, and lay one spoonful of any
kind of Sweet meats you like best upon every one, so close them up and
fry them with Butter, and serve them in with fine Sugar strewed on.
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