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278
To make Cheese Curd Creame
A Fan
{+}Take the Cheese Curds being runne with Creame & Milke take
the whey cleane from the Curb, then rubb it through a Cullender
Season it with Sugar, You must rubb it through into thick ran
Creame, first season it with Sugar & Amber.
{+} Take a pottle of Creame, sett it to boyle, & when it beginns to
La: Butler:
A Fan
boyle putt to it as much Sacke as will turne it like a possett. then
putt it into a Tinne strainer till the whey be runne from it
Then rubb the Curd through the Strainer into a dish and sea-
son it with Amber and Sugar.
To make Cooling Creame {-}
La: Butler:
A FFan

{X}Take Coolings, and coddle them very soft, then take very
thicke Creame, but first beate your Coolings very soft with a
spoofull of Creame, putt as much of the Coolings very soft with a
spoonfull of Creame, putt as muc hof the Coolings to it as you
thinke will make it thicke, if your Apples be sharpe putt
some Sugar to them before you putt them to your Creame, or else
it will Curdle, if not putt in your Sugar after.

{+}To make Cooling Creame {-}La: Butler:
A Fan
This attribution, appears in the left hand margin "A FFan" appears in a different hand than the body of the recipe.

Take 2 gallons of new Milke and a quart of sweet Creame
& make it scalding hott, and putt it into 3 milke panns, & ha-
uing stood 6 houres then skimme of the top of 2 panns, & 1/2 the
third, & putt it into a dish and beat it with Sugar, untill the knotts Clods
be broken. If You like the taste putt it into the Dish you intend
to sence it up in, & take the topp of the reserved pann thicke
Scumme & lay it upon it.

{+}To bake a Hare
La: Butler:
A FFan
Hares and Flea thim them wash thim them and parboyle thim them then

279.
{+} To Bake a Hare
picke the Flesh from the Bones, mince it small and beat it in
a stone Morter, season it with all sorts of Juices & some Salt, beat
it fine with the Liuer and eight yolkes of Eggs, so lay one quarter
of the Meat into the Pye: then putt in some Lard. this doe at 3 times.
your Lard must be as bigg as Your little Finger and 3 times as long, &
your last laying putt in some thinne Slices of Lard on the topp
Butter, and close it up, being bakt liquour it with Butter. You may
doe it thus without eggs. and Lay Bay Leaves at the bottom

">
{+}To make a Sacke Posett
La: Cotterell
A Fan
Take to 2 quarts of Creame 10 Eggs and make the Creame boyle,
take all the yolkes of the Eggs well beaten and putt them into your
Creame being of the Fire, when it hath cooled a little then sett it on
the Fire againe, stirring it continually, Let it be scalding hott but not
boyle, then sweeten it to your taste and let a Nutmeg boyle in it then
take a pint of Sacke and halfe a pinte of Ale, couer it and let it
stand on the Fire till it be thorough hott, then sweeten it and take
the whites of Your Eggs well beaten with a little Sugar, then powre
in Your Eggs and Creame both together into the drinke, stirring the
drinke all the while, then couer it close & lett it stand halfe an houre
at the least on a soft Fire.XTo Bake Venaison or Beefe in potts to keep good all the year
>St.
H. Fans:Lady
A Fan
Take a haunch of Venaison & cutt of the pestle, it being the sineuy
part of the legge. leaving a large fillett as you doe of Veale, takeing
the bone cut of the Flesh as whole as you can, then take Pepper, Salt,
Mace, Nutmegs, Cloves, mixe your seasoning all together stopping
Your Venaison therewith as you would Beefe with Parsley, then rowle it
up close together, & putt the fatt side of your Venaison downewards into
the potte couering it all over with 2 pounds of fresh Butter, then couer it with a
platter

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HillaryNunn

This page was originally transcribed by Elizabeth Emerson as part of an EMROC transcription project in 2013 at The University of Akron.

HillaryNunn

Many of the recipes on this page are crossed out.