If instead of a Fricacee, you will make un estuvee
de veau, stew or boil simpringly your slices of Veal
in White-wine and water, ana^ with a good lump of
Butter, seasoning it with Pepper and Salt and
Onions. When it is enough,put to it store of yolks
of Eggs beaten with Verjuyce, or White-wine and
Vinegar, and some Nutmeg (and gravy if you will)
and some Herbs as in the Fricacee ; and stirall very
well over the fire till the sauce be well lie together.
A TANSY
Take three pints of Cream, fourteenNew-laid-eggs
(seven whites put away) one pint of juyce of Spin-
age,six or seven spoonfuls of juyce of Tansy,aNut-
meg (or two) sliced small, half a pound of Sugar,
and a little Salt✪ A Tansy. Beat all these well together, then
fryit in a pan with no more Butter then is necessary.
When it is enough, serve it up with juyce of Orange
or slices of Limon upon it.
TO STEW OYSTERS
Take what quantity you will of the best Oysters to
eat raw. Open them, putting all their water with
the fish into a bason. Take out the Oysters one by
one (that you may have them washed clean in their
own water) and lay them in the dish you intend to
stew them in. Then let their water run upon them
through a fine linnen, that all their foulness may
remain behind. Then put a good great lump of
Butter to them, which may be (when melted) half as
much, as their water. Season them with Salt, Nut-
1 84 SIR KENELM8 DIGBIS
meg, and a very few Cloves. Let this boil smartly,
covered. When it is half boiled, put in some crusts
of light French-bread, and boil on, till all be enough,
and then serve them up.
You may put in three or four grains of Amber
greece, when you put in the Nutmeg, that in the
boiling it may melt. You may also put in a little
White-wine or Verjuyce at the last, or some juyce
of Orange✪ Stewed Oysters.
TO DRESS LAMPREY'S
At Glocester they use Lamprey's thus. Heat
water in a Pot or Kettle with a narrow mouth, till it
be near ready to boil ; so that you may endure to
dip your hand into it, but not to let it stay in. Put
your Lamprey's, as they come out of the River, into
this scalding-water, and cover the pot, that little
while they remain in, which must be but a moment,
about an ^ve Maria while. Then with a Woodden
ladle take them out, and lay them upon a table, and
hold their head in a Napkin (else it will slip away,if
held in the bare hand) and with the back of a knife
scrape off the mud, which will have risen out all
along the fish. Agreat deal and verythickwill come
off : and then the skin will look clean and shining
and blew, which must neverbeflead off. Then open
their bellies all along, and with a Pen-knife loosen
the string which begins under the gall (having first
cast away the gall and entrails) then pull it out, and
in the pulling away, it will stretch much in length ;
then pick out a black substance, that is all along
under the string, cutting towards the back as much
as is needful for this end. Then rowl them up and
THE CLOSET OPE,?{ED 185 ✪ Dressed Lampreys
Page 112 · 4 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If instead of a Fricacee, you will make un estuvee de veau, stew or boil simpringly your slices of Veal in White-wine and water, and with a good lump of Butter, seasoning it with Pepper and Salt and Onions. When it is enough,put to it store of yolks of Eggs beaten with Verjuyce, or White-wine and Vinegar, and some Nutmeg (and gravy if you will) and some Herbs as in the Fricacee ; and stirall very well over the fire till the sauce be well tie together. A TANSY
Take three pints of Cream, fourteenNew-laid-eggs (seven whites put away) one pint of juyce of Spinage,six or seven spoonfuls of juyce of Tansy,aNutmeg (or two) sliced small, half a pound of Sugar, and a little Salt. Beat all these well together, then fryit in a pan with no more Butter then is necessary. When it is enough, serve it up with juyce of Orange or slices of Limon upon it. TO STEW OYSTERS
Take what quantity you will of the best Oysters to eat raw. Open them, putting all their water with the fish into a bason. Take out the Oysters one by one (that you may have them washed clean in their own water) and lay them in the dish you intend to stew them in. Then let their water run upon them through a fine linnen, that all their foulness may remain behind. Then put a good great lump of Butter to them, which may be (when melted) half as much, as their water. Season them with Salt, Nut-
meg, and a very few Cloves. Let this boil smartly, covered. When it is half boiled, put in some crusts of light French-bread, and boil on, till all be enough, and then serve them up.
You may put in three or four grains of Amber greece, when you put in the Nutmeg, that in the boiling it may melt. You may also put in a little White-wine or Verjuyce at the last, or some juyce of Orange.
TO DRESS LAMPREY'S At Glocester they use Lamprey's thus. Heat water in a Pot or Kettle with a narrow mouth, till it be near ready to boil ; so that you may endure to dip your hand into it, but not to let it stay in. Put your Lamprey's, as they come out of the River, into this scalding-water, and cover the pot, that little while they remain in, which must be but a moment, about an ^ve Maria while. Then with a Woodden ladle take them out, and lay them upon a table, and hold their head in a Napkin (else it will slip away,if held in the bare hand) and with the back of a knife scrape off the mud, which will have risen out all along the fish. Agreat deal and verythickwill come off : and then the skin will look clean and shining and blew, which must neverbeflead off. Then open their bellies all along, and with a Pen-knife loosen the string which begins under the gall (having first cast away the gall and entrails) then pull it out, and in the pulling away, it will stretch much in length ; then pick out a black substance, that is all along under the string, cutting towards the back as much as is needful for this end. Then rowl them up and
Records on this page
A TansyTansyStewed OystersDressed Lampreys