273. _To make a Bacon Froize._
Take eight Eggs well beaten, and a little Cream, and a little Flower,
and beat them well together to be like other Batter, then fry very thin
slices of Bacon, and pour some of this over, then fry it, and turn the
other side, and pour more upon that, so fry it and serve it to the
Table.
274. _To make fryed Nuts._
Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
it into round Balls and fry them, they must be as big as Walnuts, be
sure to shake them well in the Pan and fry them brown, then roul some
out thin, and cut them into several shapes, and fry them, so mix them
together, and serve them in with Spice beaten and Sugar.
275. _To make a_ Sussex _Pancake._
Take only some very good Pie Paste made with hot Liquor, and roul it
thin, and fry it with Butter, and serve it in with beaten spice and
sugar as hot as you can.
276. _To make a Venison Pasty._
Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
Butter into your Flower, and put in one Egg, and make it into a Past
with so much cold cream as you think fit, but do not mould it too much,
then roul it pretty thin and broad, almost square, then lay some Butter
on the bottom, then season your Venison on the fleshy side with Pepper
grosly beaten, and Salt mixed, then lay your Venison upon your butter
with the seasoned side downward, and then cut the Venison over with your
Knife quite cross the Pasty to let the Gravie come out the better in
baking, then rub some seasoning in those Cuts, and do not lay any else
because it will make it look ill-favoured and black, then put some paste
rouled thin about the Meat to keep it in compass, and lay Butter on the
top, then close it up and bake it very well, but you must trim it up
with several Fancies made in the same Paste, and make also a Tunnel or
Vent, and just when you are going to set it into the Oven, put in half a
Pint of Clarret Wine, that will season your Venison finely, and make it
shall not look or taste greasie, thus you may bake Mutton if you please.
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