Take a reasonable quantity (as about half a Por-
renger full) of the Syrup, that hath served in the
making of dryed plums ; and into a large Sylla-
bub-pot milk or squirt, or let fall from high a
sufficient quantity of Milk or Cream✪ Syllabub. This Syrup
is very quick of the fruit, and very weak of Sugar ;
and therefore makes the Syllabub exceeding well
tasted. You may also use the Syrup used in the
like manner in the drying of Cherries.
BUTTER AND OIL TO FRY FISH
The best Liquor to fry Fish in, is to take Butter
and Salet Oyl, first well clarified together. This
hath not the unsavoury taste of Oyl alone, nor the
blackness of Butter alone. It fryeth Fish crisp,
yellow, and well tasted.
TO PREPARE SHRIMPS FOR DRESSING
When you will Butter Shrimps, first wash them
well in warm Milk and Water equally mingled
together, and let them soak a little in it ; then
wash them again in fresh Milk and Water warmed,
letting them also soak therein a while. Do this
twice or thrice with fresh Milk and Water. This
will take away all the rankness and slimyness of
them. Then Butter them, or prepare them for the
table, as you think fit.
TOSTS OF VEAL
My Lady Lusson makes thus her plain tosts of
kidney of Veal : Cut the kidney with all the fat
about it, and a good piece of the lean flesh besides.
Hash all this as small as you can. Put to it a
quarter of a pound of picked and washed Currants,
194 SIR KENELME DIGBIS
and as much Sugar, one Nutmeg grated, four yolks
and two whites of new-laid Eggs raw ; work all
these very well together, seasoning it with Salt.
Spread it thick upon slices of light white-bread cut
like tosts. Then fry them in Butter, such quantity
as may boil over the tops of the tosts.
TO MAKE MUSTARD
The best way of making Mustard is this : Take
of the best Mustard-seed (which is black) for ex-
ample a quart. Dry it gently in an oven, and beat it
to subtle powder, and searse it. Then mingle well
strong Wine-vinegar with it, so much that it be
pretty liquid, for it will dry with keeping. Put to
this a little Pepper beaten small (white is the best)
at discretion, as about a good pugil, and put a good
spoonful of Sugar to it (which is not to make it
taste sweet, but rather quick, and to help the fer-
mentation) lay a good Onion in the bottom, quar-
tered if you will, and a Race of Ginger scraped
and bruised✪ Mustard ; and stir it often with a Horse-radish
root cleansed, which let always lie in the pot, till
it have lost it's vertue, then take a new one. This
will keep long, and grow better for a while. It is
not good till after a month, that it have fermented
a while.
Some think it will be the quicker, if the seed be
ground with fair water, in stead of vinegar, putting
store of Onions in it.
My Lady Holmeby makes her quick fine Mus-
tard thus : Choose true Mustard-seed ; dry it in
an oven, after the bread is out. Beat and searse
it to a most subtle powder. Mingle Sherry-sack
THB CLOSET OPEJsCED 195
Page 117 · 2 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
Take a reasonable quantity (as about half a Porrenger full) of the Syrup, that hath served in the making of dryed plums ; and into a large Syllabub-pot milk or squirt in, or let fall from high a sufficient quantity of Milk or Cream. This Syrup is very quick of the fruit, and very weak of Sugar ; and therefore makes the Syllabub exceeding well tasted. You may also use the Syrup used in the like manner in the drying of Cherries. BUTTER AND OIL TO FRY FISH The best Liquor to fry Fish in, is to take Butter and Salet Oyl, first well clarified together. This hath not the unsavoury taste of Oyl alone, nor the blackness of Butter alone. It fryeth Fish crisp, yellow, and well tasted.
TO PREPARE SHRIMPS FOR DRESSING When you will Butter Shrimps, first wash them well in warm Milk and Water equally mingled together, and let them soak a little in it ; then wash them again in fresh Milk and Water warmed, letting them also soak therein a while. Do this twice or thrice with fresh Milk and Water. This will take away all the rankness and slimyness of them. Then Butter them, or prepare them for the table, as you think fit. TOSTS OF VEAL
My Lady Lusson makes thus her plain tosts of kidney of Veal : Cut the kidney with all the fat about it, and a good piece of the lean flesh besides. Hash all this as small as you can. Put to it a quarter of a pound of picked and washed Currants,
and as much Sugar, one Nutmeg grated, four yolks and two whites of new-laid Eggs raw ; work all these very well together, seasoning it with Salt. Spread it thick upon slices of light white-bread cut like tosts. Then fry them in Butter, such quantity as may boil over the tops of the tosts. TO MAKE MUSTARD
The best way of making Mustard is this : Take of the best Mustard-seed (which is black) for example a quart. Dry it gently in an oven, and beat it to subtle powder, and searse it. Then mingle well strong Wine-vinegar with it, so much that it be pretty liquid, for it will dry with keeping. Put to this a little Pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of Sugar to it (which is not to make it taste sweet, but rather quick, and to help the fermentation) lay a good Onion in the bottom, quartered if you will, and a Race of Ginger scraped and bruised ; and stir it often with a Horse-radish root cleansed, which let always lie in the pot, till it have lost its vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while.
Some think it will be the quicker, if the seed be ground with fair water, in stead of vinegar, putting store of Onions in it.
My Lady Holmeby makes her quick fine Mustard thus : Choose true Mustard-seed ; dry it in an oven, after the bread is out. Beat and searse it to a most subtle powder. Mingle Sherry-sack
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SyllabubMustard