Take them down then, and
lay them in a cold dry place, with hay all about
them, that one may not touch another. Change the
Hay every thirty, or twenty, or fifteen days, till
September, when the weather groweth cool ; then
hang them up again in the free air, in a dry Cham-
ber. If you make the shoulders into Gambons, you
must have a care to cut away a little piece of flesh
within, called in Dutch the Mause ; for if that re-
main in it, the Bacon will grow resty.
TO MAKE A TANSEY
Take Spinage, Sorrel, Tansey, Wheat, a quart of
Cream ; bread (the quantity of a two peny loaf)
twenty Eggs, and half the whites, one Nutmeg, half
a pound of Sugar, and the juyce of a couple of
Limons✪ Tansey. Spinage is the chief herb to have the
juyce ; Wheat also is very good, when it is young
214 SIR KENELMS DIGBIS
and tender. You must not take much Sorrel, for
fear of turning the Cream ; but less Tansey, so
little that it may not taste distinctlyin the composi-
tion. The juyce of Limons is put in at the end of
all. You may lay thin slices of Limon upon the
Tansey made, and Sugar upon them.
ANOTHER WAY
Beat twelve Eggs (six whites put away) by them-
selves exceeding well (two or three hours), some-
times putting in a spoonful of Cream to keep them
from oyling ; Then mingle them well with a quart
of Cream ; to which put about half a pint of juyce
of Spinage (as much as will make the Cream green)
or of green wheat, and four spoonfuls of juyce or
Tansey, one Nutmeg scraped into thin slices, and
half a pound of Sugar ; All things exceeding well
Incorporated together ; Fry this with fresh butter,
no more then to glase the Pan over, and keep the
Tansey from sticking to the Pan.
TO MAKE CHEESE-CAKES
Take twelve quarts of Milk warm from the Cow,
turn it with a good spoonful of Runnet. Break it
well, and put it into a large strainer, in which rowl
it up and down, that all the Whey mayrun out into
a little tub ; when all that will is run out, wring out
more. Then break the curds well ; then wring it
again, and more whey will come. Thus break and
wring till no more come. Then work the Curds
exceedingly with your hand in a tray, till they be-
come a short uniform Paste. Then put to it the
yolks of eight new laid Eggs, and two whites, and
a pound of butter. Work all this long together.
THE CLOSET OPEDjED 215
In the long working (at the several times) con-
sisteth the making them good. Then season them
to your taste with Sugar finely beaten ; and put in
some Cloves and Mace in subtile powder✪ Cheese-Cakes. Then
lay them thick in Coffins of fine Paste, and bake
them.
SHORT AND CRISP CRUST FOR TARTS
AND PYES ✪ Short and Crisp Crust for Tarts and Pyes
Page 127 · 3 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 them down then, and lay them in a cold dry place, with hay all about them, that one may not touch another. Change the Hay every thirty, or twenty, or fifteen days, till September, when the weather groweth cool ; then hang them up again in the free air, in a dry Chamber. If you make the shoulders into Gambons, you must have a care to cut away a little piece of flesh within, called in Dutch the Mause ; for if that remain in it, the Bacon will grow resty. TO MAKE A TANSEY
Take Spinage, Sorrel, Tansey, Wheat, a quart of Cream ; bread (the quantity of a two peny loaf) twenty Eggs, and half the whites, one Nutmeg, half a pound of Sugar, and the juyce of a couple of Limons. Spinage is the chief herb to have the juyce ; Wheat also is very good, when it is young
and tender. You must not take much Sorrel, for fear of turning the Cream ; but less Tansey, so little that it may not taste distinctly in the composition. The juyce of Limons is put in at the end of all. You may lay thin slices of Limon upon the Tansey made, and Sugar upon them. ANOTHER WAY
Beat twelve Eggs (six whites put away) by themselves exceeding well (two or three hours), sometimes putting in a spoonful of Cream to keep them from oyling ; Then mingle them well with a quart of Cream ; to which put about half a pint of juyce of Spinage (as much as will make the Cream green) or of green wheat, and four spoonfuls of juyce or Tansey, one Nutmeg scraped into thin slices, and half a pound of Sugar ; All things exceeding well Incorporated together ; Fry this with fresh butter, no more then to glase the Pan over, and keep the Tansey from sticking to the Pan. TO MAKE CHEESE-CAKES Take twelve quarts of Milk warm from the Cow, turn it with a good spoonful of Runnet. Break it well, and put it into a large strainer, in which rowl it up and down, that all the Whey mayrun out into a little tub ; when all that will is run out, wring out more. Then break the curds well ; then wring it again, and more whey will come. Thus break and wring till no more come. Then work the Curds exceedingly with your hand in a tray, till they become a short uniform Paste. Then put to it the yolks of eight new laid Eggs, and two whites, and a pound of butter. Work all this long together.
In the long working (at the several times) consisteth the making them good. Then season them to your taste with Sugar finely beaten ; and put in some Cloves and Mace in subtile powder. Then lay them thick in Coffins of fine Paste, and bake them.
SHORT AND CRISP CRUST FOR TARTS AND PYES
Records on this page
TanseyCheese-CakesShort and Crisp Crust for Tarts and Pyes