Parsneps(raw) cut intolittle pieces,is the best food
for tame Rabets, and makes them sweet. As Rice
(raw) is for tamePigeons,and they like itbest, vary-
ing it sometimes with right tares, and other seeds.
CREAM WITH RICE
Avery good Cream to eat hot, is thus made. Into a
quart of sweet Cream, put a spoonful of very fine
powder of Rice, and boil them together sufficiently,
adding Cinnamon, or Mace and Nutmeg✪ Cream with Rice to your
liking. When it is boiled enough take it from the
fire, and beat a couple of yolks of new-laid Eggs, to
colourityellow. Sweeten it to your taste. Putbread
to it, in it's due time.
GREWEL OF OAT-MEAL AND RICE
Doctor Pridion ordered my Lord Cornwallis, for
his chief diet in his looseness, the following grewel,
which he found very tastefull.
Take about two parts of Oat-meal well beaten in
a Mortar, and one part of Rice in subtile powder.
Boil these well in water, as you make water-grewel,
adding a good proportion of Cinnamon✪ Grewel of Oat-meal and Rice to boil also
induetime,then strain it through acloth,and sweet-
en it to your taste.
The yolk of an Egg beaten with a little Sherry-
sack, and puttoit,is not bad in a looseness. Atother
times you may add Butter. It is very tasteful and
nourishing.
SAUCE FOR A CARP OR PIKE. TO BUT-
TER PEASE
Take two orthreespoonfuls of theLiquor the Carp
was boiled in, and put it into a pipkin ; Theremust
be no more, then even to cover the bottom of the
192 SIR KENELUe DIGBIS
pipkin. Make this boil by itself ; as soon as it doth
so, put to this half a pound of sweet butter, let it
melt gently, or suddenly, it imports not, so as the
liquor boiled, when you did put thebutter in; when
the butter is melted, then take it from the fire, and
holding the handle in your hand, shake it round a
goodwhileandstrongly,anditwill come to be thick,
that you may almost cut it with a Knife. Then
squeese juyce of Limon into it, or of sharp Orange,
or Verjuyce or Vinegar✪ Sauce for a Carp or Pike ; and heat it again as much
as you please upon the fire. It will ever after con-
tinue thick,and never again,upon anyheating,grow
oily, though it be cold and heated again twenty
times. Butter done with fair water, as is said above,
with the other Liquor, will bethickinthe sameman-
ner, (for the liquors make no difference in that :)
Put of this butter to boiled Pease in their dish,
which cover with another ; so shake them very
strongly, and a good while together. This is by
much the best way to butter pease, and not to let the
buttermeltin themiddle of them, and thenstirthem
long with a spoon. This will grow Oily (though it
be good at the first doing) if you heat them again :
The other,never ; and therefore, is the best way up-
on all occasions to make such thickened melted
Butter. You may make sauce for a Pike in the same
manner you did for aCarpe; putting Horse-radish
to it if you please.
A HERRING-PYE
Put great store of sliced Onions, with Currants
and Raisins of the Sun both above and under the
Herrings, and store of Butter✪ Herring-Pye, and so bake them.
THS CLOSET OPEUjED 193
A SYLLABUB ✪ Syllabub
Page 116 · 5 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
Parsneps(raw) cut intolittle pieces,is the best food for tame Rabets, and makes them sweet. As Rice (raw) is for tamePigeons,and they like itbest, varying it sometimes with right tares, and other seeds. CREAM WITH RICE
A very good Cream to eat hot, is thus made. Into a quart of sweet Cream, put a spoonful of very fine powder of Rice, and boil them together sufficiently, adding Cinnamon, or Mace and Nutmeg to your liking. When it is boiled enough take it from the fire, and beat a couple of yolks of new-laid Eggs, to colourityellow. Sweeten it to your taste. Put bread to it, in it's due time.
GREWEL OF OAT-MEAL AND RICE Doctor Pridion ordered my Lord Cornwallis, for his chief diet in his looseness, the following grewel, which he found very tastefull.
Take about two parts of Oat-meal well beaten in a Mortar, and one part of Rice in subtile powder. Boil these well in water, as you make water-grewel, adding a good proportion of Cinnamon to boil also induetime,then strain it through acloth,and sweeten it to your taste.
The yolk of an Egg beaten with a little Sherrysack, and put to it, is not bad in a looseness. Atother times you may add Butter. It is very tasteful and nourishing.
SAUCE FOR A CARP OR PIKE. TO BUT- TER PEASE
Take two or three spoonfuls of the Liquor the Carp was boiled in, and put it into a pipkin ; Theremust be no more, then even to cover the bottom of the
pipkin. Make this boil by itself ; as soon as it doth so, put to this half a pound of sweet butter, let it melt gently, or suddenly, it imports not, so as the liquor boiled, when you did put thebutter in; when the butter is melted, then take it from the fire, and holding the handle in your hand, shake it round a goodwhileand strongly, and it will come to be thick, that you may almost cut it with a Knife. Then squeese juyce of Limon into it, or of sharp Orange, or Verjuyce or Vinegar ; and heat it again as much as you please upon the fire. It will ever after continue thick,and never again,upon anyheating,grow oily, though it be cold and heated again twenty times. Butter done with fair water, as is said above, with the other Liquor, will be thick in the same manner, (for the liquors make no difference in that :)
Put of this butter to boiled Pease in their dish, which cover with another ; so shake them very strongly, and a good while together. This is by much the best way to butter pease, and not to let the buttermeltin themiddle of them, and thenstirthem long with a spoon. This will grow Oily (though it be good at the first doing) if you heat them again : The other,never ; and therefore, is the best way upon all occasions to make such thickened melted Butter. You may make sauce for a Pike in the same manner you did for a Carp; putting Horse-radish to it if you please. A HERRING-PYE
Put great store of sliced Onions, with Currants and Raisins of the Sun both above and under the Herrings, and store of Butter, and so bake them.
A SYLLABUB
Records on this page
Cream with RiceGrewel of Oat-meal and RiceSauce for a Carp or PikeHerring-PyeSyllabub