that hath but little substance in the eating, make
it of onely plain milk ; and if you would have it
of a consistence between both, mingle cream and
milk.
TO MAKE THE CREAM CURDS
Strain your Whey, and set it on the fire ; make a
clear and gentle fire under your kettle; as they rise,
put in Whey, so continuing till they are ready to
skim. Then take your skimmer, and put them on
the bottom of a hair sieve, so let them drain till they
are cold ; then take them off, and put them into a
basin, and beat them with two or three spoonfuls
of Cream and Sugar✪ Cream Curds.
TO MAKE CLOUTED CREAM
Take two Gallons more or less of new milk, set it
upon a clear fire ; when it is ready to boil, put in
a quart of sweet cream, and take it off the fire, and
strain it through a hair sieve into earthen pans ; let
it stand two days and two nights ; then take it off
with a skimmer ; strew sugar on the cream✪ Clouted Cream, and
serve it to the Table.
TO MAKE A WHIP SYLLABUB
Take the whites of two Eggs, and a pint of Cream,
six spoonfuls of Sack, as much Sugar as will sweeten
it✪ Whip Syllabub ; then take a Birchen rod and whip it ; as it riseth
with froth, skim it, and put it into the Syllabub pot ;
so continue it with whipping and skimming, till
your Syllabub pot be full.
TO MAKE A PLAIN SYLLABUB
Take a pint of Verjuyce in a bowl ; milk the Cow to
the Verjuyce ; take off the Curd ; and take sweet-
crea✪ Plain Syllabubm and beat them together with a little Sack and
THE CLOSET OPEDjED 121
Sugar ; put it into your Syllabub pot ; then strew
Sugar on it, and so send it to the Table.
CONCERNING POTAGES
The ground or body of Potages must always be very
good broth of Mutton, Veal and Volaille. Now to
give good taste, you vary every month of the year,
according to the herbs and roots that are in season.
In Spring and Summer you use Cersevil, Oseille,
Borage, Bugloss, Pourpier, Lettice, Chicoree and
Cowcombers quartered, etc. The manner of using
them is to boil store of them about half an hour or a
quarter, in a pot by it self, with some bouillon taken
out off the great pot ; half an hour before dinner,
take light bread well dryed from all moisture before
the fire ; then cut in slices, laid in a dish over coals,
pour upon it a ladleful of broath, no more then the
bread can presently drink up ; which when it hath
done, put on another ladleful, and stew that, till it
be drunk up ; repeat this three or four times, a good
quarter of an hour in all, till the bread is swelled like
a gelly (if it be too long, it will grow glewy and stick
to the dish) and strong of broth ; then fill it up near
full with the same strong broth, which having stew-
ed awhile, put on the broth and herbs, and your Ca-
pon or other meat upon that, and so let it stew a
quarter of an hour longer, then turn it up.
In winter, boil half an hour a pretty bundle of
Parsley, and half as much of Sives, and a very little
Thyme, and Sweet-marjoram ; when they have gi-
ven their taste to the herbs, throw the bundle away,
and do as abovesaid with the bread. Deeper in the
Winter, Parsley-roots, and White-chicoree, or Na-
122 SIR KENELMS DIGBIS
Page 81 · 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
that hath but little substance in the eating, make it of onely plain milk ; and if you would have it of a consistence between both, mingle cream and milk.
TO MAKE THE CREAM CURDS Strain your Whey, and set it on the fire ; make a clear and gentle fire under your kettle; as they rise, put in Whey, so continuing till they are ready to skim. Then take your skimmer, and put them on the bottom of a hair sieve, so let them drain till they are cold ; then take them off, and put them into a basin, and beat them with two or three spoonfuls of Cream and Sugar. TO MAKE CLOUTED CREAM Take two Gallons more or less of new milk, set it upon a clear fire ; when it is ready to boil, put in a quart of sweet cream, and take it off the fire, and strain it through a hair sieve into earthen pans ; let it stand two days and two nights ; then take it off with a skimmer ; strew sugar on the cream, and serve it to the Table. TO MAKE A WHIP SYLLABUB Take the whites of two Eggs, and a pint of Cream, six spoonfuls of Sack, as much Sugar as will sweeten it ; then take a Birchen rod and whip it ; as it riseth with froth, skim it, and put it into the Syllabub pot ; so continue it with whipping and skimming, till your Syllabub pot be full. TO MAKE A PLAIN SYLLABUB Take a pint of Verjuyce in a bowl ; milk the Cow to the Verjuyce ; take off the Curd ; and take sweetcream and beat them together with a little Sack and
Sugar ; put it into your Syllabub pot ; then strew Sugar on it, and so send it to the Table. CONCERNING POTAGES The ground or body of Potages must always be very good broth of Mutton, Veal and Volaille. Now to give good taste, you vary every month of the year, according to the herbs and roots that are in season. In Spring and Summer you use Cersevil, Oseille, Borage, Bugloss, Pourpier, Lettice, Chicoree and Cowcombers quartered, etc. The manner of using them is to boil store of them about half an hour or a quarter, in a pot by it self, with some bouillon taken out off the great pot ; half an hour before dinner, take light bread well dryed from all moisture before the fire ; then cut in slices, laid in a dish over coals, pour upon it a ladleful of broath, no more then the bread can presently drink up ; which when it hath done, put on another ladleful, and stew that, till it be drunk up ; repeat this three or four times, a good quarter of an hour in all, till the bread is swelled like a gelly (if it be too long, it will grow glewy and stick to the dish) and strong of broth ; then fill it up near full with the same strong broth, which having stewed awhile, put on the broth and herbs, and your Capon or other meat upon that, and so let it stew a quarter of an hour longer, then turn it up.
In winter, boil half an hour a pretty bundle of Parsley, and half as much of Sives, and a very little Thyme, and Sweet-marjoram ; when they have given their taste to the herbs, throw the bundle away, and do as abovesaid with the bread. Deeper in the Winter, Parsley-roots, and White-chicoree, or Na-
Records on this page
Cream CurdsClouted CreamWhip SyllabubPlain Syllabub