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p. 61
[61]
To make a pudding in the Belly of a Hare Beat the [Lwor?] of your [Lard?] to a perfect Blood then break in a Couple of Eggs and grate in some fine Bread put in about 2 ounces of the best Butter and Shred some Lemon peel and Nutmeg Season it Slightly with pepper and Salt put in an Anchovie and a [Glop?] of [Clarott and Sh?h] all in the Belly of the Hare
Sauce for ffish. Take an Anchovie and put it into a little water a bit of Cloves and Mace and Boil them together then strain them and put to it a quart[?] of white wine then thicken it with flour and Butter.
To make a Jelly of Currans Take your Currans off the Stalk and put them in a Pitcher or pipping pott and putt them into a pan of water Set them over the [?] put to [?hom] a little fine Sugar to make the Syrrup draw let them stand over the [?] all Night then take a Flannel Bagg put them in and Set it drain gently off it self don't
p. 62
62 Squeeze it Then take a pint of Liquor one pound of fine Sugar boyl it gently for a quarter of an Hour then it will be fitt [sic] to put into potts [sic] or Glasses
Tranquility Neats Tongue Take a fresh Veal's Tongue and Boil it tender and Cut it in thin Slices Season it with pepper and Salt and fry it ^Brown in Clarifyed Butter then take it out of your Pan and dridge [sic] some beat Mace and Cloves over every Slice then put some good Gravy a Glass of White wine and the Tongue into your pan again & when you thicken it put in a little Butter
Ragged Pancakes Boil half a pint of Cream and let it stand 'till quite Cold then break 5 Eggs but half the whites Sweeten them to your Taste and put in some Nutmegg [sic] and either Grate or Shred in a good deal of Lemmon [sic] peel very fine then mix your Cream and Eggs together and melt half a pound of Butter and mix them well then fry them - You need nothing in your pan to fry with neither must you turn them
p. 63
63 White frigacie of Rabits or Chicken
Cut them in pieces if Rabits Cave[?] them wash them and lay them in water an hour or two then wash them out and just Cover them with Milk and water Put in some Salt and when they boyle Scum them well then put in a Little Black pepper and a Little Mace And when your Meat is near enough take out your Spice and put in a Glass of White wine beat up with two or three Eggs Yolks and have some parsley boyled and shred fine Grate some Nutmeg Put it to your frigacie when thick Squeeze in the Juice of a Lemmon & Dish it up.
To make Chocolate Cream
Boil a Quart of Cream take it from the fire and put into it a quarter of a pound of Chocolate mict[?mixed] with two Spoonfulls of Cold Cream One Spoonfull of Orange flower water Mill it with your quart of Cream very well till its well miced[?mixed] put in it Six Spoonfulls of fine Sugar with the whites of two[?] Eggs well beat then mix it again when it is pretty Cold and make it
p. 64
64. Froth ? it up in Glasses or Cups - If you will you may put a Little Ambergrese in it.
Whipt Sillybub. Take a pint of White W[h]ine and a pint of Cream and Squeeze in the Juice of a Lemon and put in _ some of the peel and whip it with a twig Brush take off the froth and lay it into the Glasses then Shew Sugar and another Layer of froth then _ Sugar again and so till the Glass is full._
Harks-horn Jelly Take a Gallon of Water, a quarter of a pound of Hatshorn, two Calves feet, Boyl them to a pretty Strong Jelly Let it stand till Cold take off the fat and put it to a Quart of Rhemish the Whites of Six Eggs the juice of [Six?] Lemons a Little Mace Nutmeg and Ginger Sweeten it to your Taste and Set it on the Fire to Boyle a quarter of an hour you must put the peel of the Lemon into the Bag
p. 65
65 and Pour your Ingredients through Several times till its as Clean as Rock water.
To pickle Oysters
Set the Oysters with their Liquor on the fire till warm Shake them now and then that they may Come Clean from the Gravel tn take em[them] out one by one and Strain the Liquor then set both on the fire ant let them boyle till you think they are enough take your Liquor from them and put to this Oyster a whole onyon[onion] Stuffed with Cloves some whole mace whole Ginger and a Little Nutmeg then make the pickle with the Oyster Liquor Some white wine vinegar a Little whole pepper & Salt & Let them boyl sometime together then pour the Liquor on the Oysters & Let them Stand for use.
To powder Meats Tongues
Rub the Tongues with Salt & then lay on your Salt peter & Clover them over with Salt let them lye a month in the pickle.