Old Cookery Books and Ancient Cuisine

a dish, and put it in, and bake it. It must stand as long as a venison-pasty, and it will be good. To make a Skirret Pye: — Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets ; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel m slices. Lay butter on the top, and lid your pye. Let your caudle be whitewine, verjuice, some sack and sugar ; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and serve it hot. Scrape sugar on it. To make a Cabbage-Lettuce Pye: — Take some of the largest and hardest cabbage-lettuce you can get ; boil them in salt and water till they are tender ; then lay them in a colander to drain dry ; then have your paste laid in your pattipan ready, and lay butter on the Early Receipts. bottom ; then lay in your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid ; and pour in a caudle made with white-wine and sugar, and thickened with eggs; so serve it hot. Potato , or Lemon Cheesecakes: — Take six ounces of potatoes, four ounces of lemon-peel, four ounces of sugar, four ounces of butter ; boil the lemon-peel till tender, pare and scrape the potatoes, and boil them tender and bruise them ; beat the lemon-peel with the sugar, then beat all together very well, and melt the butter in a little thick cream, and mix all together very well, and let it lie till cold : put crust in your pattipans, and fill them little more than half full : bake them in a quick oven half an hour, sift some double-refined sugar on them as they go into the oven ; this quantity will make a dozen small pattipans. To make Almond Cheesecakes: — Take a good handful or more of almonds, blanch Early Receipts. 12 1 them in warm water, and throw them in cold ; pound them fine, and in the pounding put a little sack or orange-flower-water to keep them from oiling ; then put to your almonds the yolks of two hard eggs, and beat them together : beat the yolks of six eggs, the whites of three, and mix with your almonds, and half a pound of butter melted, and sugar to your taste ; mix all well together, and use it as other cheesecake stuff To make the light Wigs : — Take a pound and half of flour, and half a pint of milk made warm ; mix these together, and cover it up, and let it lie by the fire half an hour ; then take half a pound of sugar, and half a pound of butter ; then work these in the paste, and make it into wigs, with as little flour as possible. Let the oven be pretty quick, and they will rise very much. To -make very good Wigs : — Take a quarter of a peck of the finest flour, rub into it three quarters of a pound of fresh butter, till ’tis like grated bread, something more than half a pound of sugar, half a nutmeg, and half a race of ginger grated ; three eggs, yolks and Early Receipts.