Stone a pound of Raisins of the Sun, and beat them
in a Mortar to Pulp ; pour a quart of Milk upon
them, and let them soak so all night. Next morning
stir them well together, and put to them so much
Crums of Grated stale white bread✪ An Excellent Way to Cram Chicken as to bring it to
a soft paste, work all well together, and lay it in the
trough before the Chicken (which must not be above
six in a pen, and keep it very clean) and let a candle
be by them all night. The delight of this meat will
make them eat continually ; and they will be so fat
(when they are but of the bigness of a Black-bird)
that they will not be able to stand, but lie down up-
on their bellies to eat.
TO FEED PARTRIDGES THAT YOU
HAVE TAKEN WILDE
You must often change their food, giving them
but of one kind at a time, that so their appetites
may be fresh to the others, when they are weary of
the present. Sometimes dry wheat; Sometimes
wheat soaked two or three days in water, to make it
soft and tender; Sometimes barley so used ; Some-
times oats in like manner. Give them continually
to lie by them ; Some of the great green leaves of
Cabbages, that grow at the bottom of the stalk, and
that are thrown away, when you gather the Cab-
bage ; which you may give them either whole or a
little chopped. Give them often Ants and their
234 SIR KENELME DIGBIS
Eggs, laying near them the inward mould of an
Ant hill, taken up with the Ants in it.
TO MAKE PUFFS
Take new milk Curds,strainedwellfrom thewhey ;
then rub them very well ; season them with Nut-
meg, Mace, Rose water and Sugar; then take an
Egg or two, a good piece of Butter, and a handful
of flower✪ To Make Puffs; work all together, and make them into
Balls ; bake them in an oven, upon sheets of Paper ;
when they are baked, serve them up with butter
melted and beaten with Rose-water and Sugar. In
stead of flower, you may take fine grated-bread,
dried very well, but not Crisp.
APPLES IN GELLY
My Lady Paget makes her fine preserved Pippins,
thus : Theyare done best, when Pippins are in their
prime for quickness, which is in November. Make
your Pippin-water as strong as you can of the Ap-
ples, and that it may be the less boiled, and conse-
quently the paler, put in at first the greatest quan-
tity of pared and quartered Apples, the water will
bear. To every Pint of Pippin-water add (when
you put the Sugar to it) a quarter of a pint of fair
spring-water, thatwill bearsoap (of which sort only
you must use) and use half a pound of Sugar, the
purest double refined. If you will have much gelly,
two Pippins finely pared and whole✪ Apples in Gelly, will be enough ;
you mayput in more, if you will have a greater pro-
portion of substance to the gelly. Put at first buthalf
the Sugar to the Liquor ; for so it will be the paler.
Boil the Apples by themselves in fair water, with a
very little Sugar, to make them tender ; then put
THE CLOSET OPEU^D 235
Page 137 · 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
Stone a pound of Raisins of the Sun, and beat them in a Mortar to Pulp ; pour a quart of Milk upon them, and let them soak so all night. Next morning stir them well together, and put to them so much Crums of Grated stale white bread as to bring it to a soft paste, work all well together, and lay it in the trough before the Chicken (which must not be above six in a pen, and keep it very clean) and let a candle be by them all night. The delight of this meat will make them eat continually ; and they will be so fat (when they are but of the bigness of a Black-bird) that they will not be able to stand, but lie down upon their bellies to eat.
TO FEED PARTRIDGES THAT YOU HAVE TAKEN WILDE
You must often change their food, giving them but of one kind at a time, that so their appetites may be fresh to the others, when they are weary of the present. Sometimes dry wheat; Sometimes wheat soaked two or three days in water, to make it soft and tender; Sometimes barley so used ; Sometimes oats in like manner. Give them continually to lie by them ; Some of the great green leaves of Cabbages, that grow at the bottom of the stalk, and that are thrown away, when you gather the Cabbage ; which you may give them either whole or a little chopped. Give them often Ants and their
Eggs, laying near them the inward mould of an Ant hill, taken up with the Ants in it. TO MAKE PUFFS
Take new milk Curds,strained well from the whey ; then rub them very well ; season them with Nutmeg, Mace, Rose water and Sugar; then take an Egg or two, a good piece of Butter, and a handful of flower; work all together, and make them into Balls ; bake them in an oven, upon sheets of Paper ; when they are baked, serve them up with butter melted and beaten with Rose-water and Sugar. In stead of flower, you may take fine grated bread, dried very well, but not Crisp. APPLES IN GELLY
My Lady Paget makes her fine preserved Pippins, thus : Theyare done best, when Pippins are in their prime for quickness, which is in November. Make your Pippin-water as strong as you can of the Apples, and that it may be the less boiled, and consequently the paler, put in at first the greatest quantity of pared and quartered Apples, the water will bear. To every Pint of Pippin-water add (when you put the Sugar to it) a quarter of a pint of fair spring-water, thatwill bearsoap (of which sort only you must use) and use half a pound of Sugar, the purest double refined. If you will have much gelly, two Pippins finely pared and whole, will be enough ; you mayput in more, if you will have a greater proportion of substance to the gelly. Put at first buthalf the Sugar to the Liquor ; for so it will be the paler. Boil the Apples by themselves in fair water, with a very little Sugar, to make them tender ; then put
Records on this page
An Excellent Way to Cram ChickenTo Make PuffsApples in Gelly