A CERTAIN and infallible method to boil new-laid
Egg✪ To Boil Eggss to sup up, and yet that they have the white
turned to milk, is thus : Break a very little hole, at
the bigger end of the shell, and put it into the water,
whiles it boileth. Letit remain boiling, whiles your
Pulse beateth two hundred stroaks. Then take it
out immediately, and you will find it of an exact
temper : others put Eggs into boyling water just as
you take it from the fire, and let them remain there,
till the water be so cooled, that you may just put in
your hand, and take out the Eggs.
Others put the Eggs into cold water, which they
set upon the fire, and as soon as the water begins to
boil, the Eggs are enough.
TO MAKE CLEAR GELLY OF BRAN
Take two pound of the broadest open Bran of the
best Wheat, and put it to infuse in a Gallon of
Water✪ Clear Gelly of Bran, during two or three days, that the water
may soak into the pure flower, that sticks to the
bran. Then boil it three or four walms, and pre-
sently take it from the fire, and strain it through
some fine strainer. A milky substance will come
out, which let stand to settle about half a day. Pour
off the clear water, that swimmeth over the starch
or flomery,thatis in the bottom (which isverygood
for Pap, &c.) and boil it up to a gelly, as you do
Harts-horn gelly or the like, and season it to your
taste
TO BAKE VENISON
Boil the bones (well broken) and remaining flesh
of the Venison, from whence the meat of the Pasty
204 SIR KENELME DIGBIS
is cut, in the Liquor, wherein Capons and Veal, or
Mutton have been boiled, so to make very strong
broth of them. The bones must be broken, thatyou
may have the Marrow of them in the Liquor ; and
they must stew a long time (covering the pot close:)
that you may make the broth as strong as you can ;
and if you put some gravy of Mutton or Veal to it,
it will be the better. When the Pasty is half baked,
pour some of this broth into it, by the hole at the
top ; and the rest of it, when it is quite baked, and
wanteth but standing in the oven to soak. Or put
itall in at once, when the Pasty is sufficiently baked,
and afterwards let it remain in the oven a good
while soaking.
You may bake the bones (broken) with the broth
and gravy, or for want thereof, with only water in
an earthen pot close stopped, till you have all the
substance in the Liquor ; which you may pour into
the Pasty an hour before it is baked enough.
If you are in a Park, you may soak the Venison a
night in the blood of the Deer ; and cover the flesh
with it, clotted together when you put it in paste.
Mutton blood also upon Venison, is very good.
You may season your blood/ a little with Pepper
and Salt.
TO BAKE VENISON TO KEEP
After you have boned it, and cut away all the sinews,
then season it with Pepper and Salt pretty high, and
divide a Stag into four pots ; then putabouta pound
of Butter✪ Bake Venisonupon the topof each pot, and cover it with
Rye-past pretty thick. Your oven must be so hot,
that after awhole night it maybe baked very tender.
THE CLOSET OPEUjED 205
Page 122 · 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
A CERTAIN and infallible method to boil new-laid Eggs to sup up, and yet that they have the white turned to milk, is thus : Break a very little hole, at the bigger end of the shell, and put it into the water, whiles it boileth. Let it remain boiling, whiles your Pulse beateth two hundred stroaks. Then take it out immediately, and you will find it of an exact temper : others put Eggs into boiling water just as you take it from the fire, and let them remain there, till the water be so cooled, that you may just put in your hand, and take out the Eggs.
Others put the Eggs into cold water, which they set upon the fire, and as soon as the water begins to boil, the Eggs are enough. TO MAKE CLEAR GELLY OF BRAN Take two pound of the broadest open Bran of the best Wheat, and put it to infuse in a Gallon of Water, during two or three days, that the water may soak into the pure flower, that sticks to the bran. Then boil it three or four warms, and presently take it from the fire, and strain it through some fine strainer. A milky substance will come out, which let stand to settle about half a day. Pour off the clear water, that swimmeth over the starch or flomery, that is in the bottom (which isverygood for Pap, &c.) and boil it up to a gelly, as you do Harts-horn gelly or the like, and season it to your taste
TO BAKE VENISON
Boil the bones (well broken) and remaining flesh of the Venison, from whence the meat of the Pasty
is cut, in the Liquor, wherein Capons and Veal, or Mutton have been boiled, so to make very strong broth of them. The bones must be broken, that you may have the Marrow of them in the Liquor ; and they must stew a long time (covering the pot close:) that you may make the broth as strong as you can ; and if you put some gravy of Mutton or Veal to it, it will be the better. When the Pasty is half baked, pour some of this broth into it, by the hole at the top ; and the rest of it, when it is quite baked, and wanteth but standing in the oven to soak. Or put itall in at once, when the Pasty is sufficiently baked, and afterwards let it remain in the oven a good while soaking.
You may bake the bones (broken) with the broth and gravy, or for want thereof, with only water in an earthen pot close stopped, till you have all the substance in the Liquor ; which you may pour into the Pasty an hour before it is baked enough.
If you are in a Park, you may soak the Venison a night in the blood of the Deer ; and cover the flesh with it, clotted together when you put it in paste. Mutton blood also upon Venison, is very good. You may season your blood/ a little with Pepper and Salt.
TO BAKE VENISON TO KEEP After you have boned it, and cut away all the sinews, then season it with Pepper and Salt pretty high, and divide a Stag into four pots ; then putabouta pound of Butterupon the topof each pot, and cover it with Rye-past pretty thick. Your oven must be so hot, that after awhole night it maybe baked very tender.
Records on this page
To Boil EggsClear Gelly of BranBake VenisonBake Venison to Keep