W. M..

The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry online

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Note: This book is part of the W. M. volume The Queens Closet Opened.


Expertly prescribing the most ready wayes,

Whether, { _Italian_,
{ _Spanish_,
{ or _French_

For dressing of _Flesh_, and _Fish_, Ordering of _Sauces_ or making OF


Printed by _E.B._ for _Nath. Brook_, at the Angel in _Cornhill_, 1658.


Expertly prescribing the most ready wayes, whether _Italian, Spanish_,
or _French_, for dressing of _Flesh_ and _Fish_, &c.

_To make a Posset, the Earle_ of Arundels _Way._.

Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on
the fire, and let it boyl a little while, and as it is boyling take a
Pot or Bason, that you meane to make your Posset in, and put in three
spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,
then set it over the coles to warm a little while, then take it off and
let it stand till it be almost cool, then put it into the Pot or Bason
and stir it a little, and let it stand to simper over the fire an hour
or more, for the longer the better.

_To boyle a Capon larded with Lemons._

Take a fair Capon and truss him, boyl him by himselfe in faire water
with a little small Oat-meal, then take Mutton Broath, and half a pint
of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,
put Marrow, Dates, season it with Sugar, then take preserved Lemons and
cut them like Lard, and with a larding pin, lard in it, then put the
capon in a deep dish, thicken your broth with Almonds, and poure it on
the Capon.

_To Bake Red Deere._

Parboyl it, and then sauce it in Vinegar then Lard it very thick, and
season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with
good store of sweet butter, and let it bake, when it is baked, take a
pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,
little Vinegar, poure it into the Pye in the Oven and let it lye and
soake an hour, then take it out, and when it is cold stop the vent hole.

_To make fine Pan-cakes fryed without Butter or Lard._

Take a pint of Cream, and six new laid Egs, beat them very well
together, put in a quarter of a pound of Sugar, and one Nutmeg or a
little beaten Mace (which you please) and so much flower as will thicken
almost as much as ordinarily Pan-cake batter; your Pan must be heated
reasonably hot & wiped with a clean Cloth, this done put in your Batter
as thick or thin as you please.

_To dresse a Pig the French manner._

Take it and spit it, & lay it down to the fire, and when your Pig is
through warme, skin her, and cut her off the Spit as another Pig is, and
so divide it in twenty peeces more or lesse as you please; when you have
so done, take some White-wine and strong broth, and stew it therein,
with an Onion or two mixed very small, a little Time also minced with
Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a
very little sweet Butter, and Gravy if you have it, so Dish it up with
the same Liquor it is stewed in, with French Bread sliced under it, with
Oranges and Lemons.

_To make a Steake pye, with a French Pudding in the Pye._

Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a
Tray then take a piece of the leanest of a Legg of Mutton and mince it
small with Suet and a few sweet herbs, tops of young Time, a branch of
Penny-royal, two or three of red Sage, grated bread, yolks of Eggs,
sweet Cream, Raisins of the Sun; work altogether like a Pudding, with
your hand stiff, and roul them round like Bals, and put them into the
Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little
Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry
them, and stick them upright in the wals, and serve your Pye without a
Cover, with the juyce of an Orange or Lemon.

_An excellent way of dressing Fish._

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
water, and let it lie a while in it, then put it into a great Pipkin
with a cover, and put to it some six spoonfuls of water and four of
Vinegar, and as much of white-wine, a good deal of Salt a handful of
sweet herbs, a little white Sorrel, a few Cloves, a little stick of
Cinamon, a little Mace; put all these in a Pipkin close, and set it in a
Kettle of seething water, and there let it stew three hours.

_You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to
your mind._

_To fricate Sheeps-feet._

Take Sheeps-feet, slit the bone, and pick them very clean, then put them
in a Frying-pan, with a Ladlefull of strong Broth, a piece of Butter,
and a little Salt, after they have fryed a while, put to them a little
Parsley, green Chibals, a little young Speremint and Tyme, all shred
very small, and a little beaten Pepper; when you think they are fryed
almost enough, have a lear made for them with the yolks of two or three
Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a Lemon wrung
therein, and put this lear to the Sheeps feet as they fry in the Pan,
then toss them once or twice, and put them forth into the Dish you mean
to serve them in.

_To fricate Calves Chaldrons._

Take a Calves Chaldron, after it is little more then half boyled, and
when it is cold, cut it into little bits as big as Walnuts; season it
with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion,
Parsley, and a little Tarragon, all shred very small, then put it into a
frying-pan, with a Ladle-full of strong broth, and a little piece of
sweet Butter, so fry it; when it is fryed enough, have a little lear
made with the Gravy of Mutton, the juyce of a Lemon and Orange, the
yolks of three or four Eggs, and a little Nutmeg grated therein; put all
this to your Chaldrons in the Pan, Toss your Fricat two or three times,
then dish it, and so serve it up.

_To Fricate Champigneons._

Make ready your champigneons as you do for stewing, and when you have
poured away the black liquor that comes from them, put your champigneons
into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme,
sweet Marjoram, a piece of Onion shred very small, a little Salt and
fine beaten Pepper, so fry them till they be enough, so have ready the
lear abovesaid, and put it to the champigneons whilst they are in the
Pan, toss them two or three times, put them forth and serve them.

_To make buttered Loaves._

Take the yolks of twelve Eggs, and six whites, and a quarter of a pint
of yeast, when you have beaten the Eggs well, strain them with the yeast
into a Dish, then put to it a little Salt, and two rases of Ginger
beaten very small, then put flower to it till it come to a high Past
that will not cleave, then you must roule it upon your hands and
afterwards put it into a warm Cloath and let it lye there a quarter of
an hour, then make it up in little Loaves, bake; against it is baked
prepare a pound and a half of Butter, a quarter of a pint of white wine,
and halfe a pound of Sugar; This being melted and beaten together with
it, set them into the Oven a quarter of an hour.

_To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._

Take a quart of water to a Gallon of Vinegar, a good handful of
Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put
all these together, and let it seeth softly, and season it with a little
Salt, then fry your Fish with frying Oyle till it be enough, then put in
an earthen Vessell, and lay the Bay-leaves and Rosemary between and
about the Fish, and pour the Broth upon it, and when it is cold, cover
it, _&c_.

_To make a Calves Chaldron Pye._

Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince
it as small as grated bread, with halfe a pound of Marrow; season it
with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the
outmost rind of a Lemon minced very small, and wring in the juyce of
halfe a Lemon, and then mix all together, then make a piece of puff
Past, and lay a leaf therof in a silver Dish of the bigness to contain
the meat, then put in your meat, and cover it with another leaf of the
same Past, and bake it; and when it is baked take it out, and open it,
and put in the juyce of two or three Oranges, stir it well together,
then cover it againe and serve it. Be sure none of your Orange kernels
be among your Pye-meat.

_To make a Pudding of a Calves Chaldron._

Take your Chaldron after it is half boyled and cold, mince it as small
as you can with half a pound of Beef Suet, or as much Marrow, season it
with a little Onion, Parsley, Tyme, and the outmost rind of a piece of
Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed
together, with the yolks of four or five Eggs, and a little sweet Cream;
then have ready the great Gutts of a Mutton scraped and washed very
clean; let your Gutt have lain in white-wine and Salt halfe a day before
you use it; when your meat is mixed and made up somewhat stiff put it
into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it
to the Table in the Gutt.

_To make a Banbury Cake._

Take a peck of pure Wheat-flower, six pound of Currans, half a pound of
Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint
and a halfe of Ale-yeast, and a little Rose-water; then boyle as much
new-milk as will serve to knead it, and when it is almost cold, put into
it as much Sack as will thicken it, and so work it all together before a
fire, pulling it two or three times in pieces, after make it up.

_To make a Devonshire White-pot._

Take a pint of Cream and straine four Eggs into it, and put a little
Salt and a little sliced Nutmeg, and season it with Sugar somewhat
sweet; then take almost a penny Loaf of fine bread sliced very thin, and
put it into a Dish that will hold it, the Cream and the Eggs being put
to it; then take a handfull of Raisins of the Sun being boyled, and a
little sweet Butter, so bake it.

_To make Rice Cream._

Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a
pound of Sugar and flower beaten very small, mingle your Sugar and
flower together, put it into your Cream, take the yolk of an Egg, beat
it with a spoonfull or two of Rose-water, then put it to the Cream, and
stir all these together, and set it over a quick fire, keeping it
continually stirring till it be as thick as water-pap.

_To make a very Good Great Oxford-shire Cake._

Take a peck of flower by weight, and dry it a little, & a pound and a
halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat
your Salt and Spice very fine, and searce it, and mix it with your
flower and Sugar; then take three pound of butter and work it in the
flower, it will take three hours working; then take a quart of
Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of
Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs,
eight of the Whites, mix these with the flower, and knead them well
together, then let it lie warm by your fire till your Oven be hot, which
must be little hotter then for manchet; when you make it ready for your
Oven, put to your Cake six pound of Currans, two pound of Raisins, of
the Sun stoned and minced, so make up your Cake, and set it in your oven
stopped close; it wil take three houres a baking; when baked, take it
out and frost it over with the white of an Egge and Rosewater, well beat
together, and strew fine Sugar upon it, and then set it again into the
Oven, that it may Ice.

_To make a Pumpion Pye._

Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a
little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and
chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and
beat them; take ten Eggs and beat them; then mix them, and beat them
altogether, and put in as much Sugar as you think fit, then fry them
like a froiz; after it is fryed, let it stand till it be cold, then fill
your Pye, take sliced Apples thinne round wayes, and lay a row of the
Froiz, and a layer of Apples with Currans betwixt the layer while your
Pye is fitted, and put in a good deal of sweet butter before you close
it; when the Pye is baked, take six yolks of Eggs, some white-wine or
Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and
put it in, stir them well together whilst the Eggs and Pumpions be not
perceived, and so serve it up.

_To make the best Sausages that ever was eat._

Take a leg of young Pork, and cut of all the lean, and shred it very
small, but leave none of the strings or skins amongst it, then take two
pound of Beef Suet, and shred it small, then take two handfuls of red
Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an
Onion, chop them altogether with the flesh and Suet; if it is small
enough, put the yolk of two or three Eggs and mix altogether, and make
it up in a Past if you will use it, roul out as many pieces as you
please in the form of an ordinary Sausage, and so fry them, this Past
will keep a fortnight upon occasion.

_To boyle a Fresh Fish._

Take a Carp, or other, & put them into a deep Dish, with a pint of
white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet
Butter, and let him boyle between two dishes in his owne blood, season
it with Pepper and Verjuyce, and so serve it up on Sippets.

_To make Fritters._

Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs,
yolks and whites, beat them very well, the Egg first, then altogether,
put in some Ginger, and Salt, and fine flower, then let it stand an
houre or two; then shred in the Apples; when you are ready to fry them,
your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet
tryed out of the leafe.

_To make Loaves of Cheese-Curds._

Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so
much flower as will make it stiff, then take a little Ginger, Nutmeg, &
some Salt, make them into loaves and set them into an oven with a quick
heat; when they begin to change Colour take them out, and put melted
Butter to them, and some Sack, and good store of Sugar, and so serve it.

_To make fine Pies after the French fashion._

Take a pound and half of Veale, two pound of suet, two pound of great
Raisins stoned, half a pound of Prunes, as much of Currans, six Dates,
two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of
Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make
three fair Pyes, with two quarts of flower, three yolks of Egges, and
halfe a pound of Butter.

_A Singular Receit for making a Cake._

Take halfe a peck of flower, two pound of Butter, mingle it with the
flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound
of Sugar, leave some out to strew on the top, mingle these well with the
flower and Butter, five pound of Currans well washed, and pickt, and
dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the
whites, a quart of Cream boyled and almost cold againe: work it well
together and let it be very lith, lay it in a warm Cloth, and let it lye
half an hour against the fire. Then make it up with the white of an Egg,
a little Butter, Rosewater and Sugar; Ice it over and put it into the
Oven, and let it stand one whole hour and a half.

_To make a great Curd Loaf._

Take the Curds of three quarts of new milk clean whayed, and rub into
them a little of the finest flower you can get, then take half a race of
Ginger, and slice it very thin, and put it into your Curds with a little
Salt, then take halfe a pint of good Ale Yeast and put to it, then take
ten Eggs, but three of the Whites, let there be so much flower as will
make it into a reasonable stiff Past, then put it into an indifferant
hot cloth, and lay it before the fire to rise while your Oven is
heating, then make it up into a Loaf, and when it is baked, cut up the
top of the Loaf, and put in a pound and a half of melted Butter, and a
good deale of Sugar in it.

_To make buttered Loaves of Cheese-curds._

Take three quarts of new Milk, and put in as much Rennet as will turn,
take your Whay clean away, then breake your Curds very small with your
hands, and put in six yolks of Eggs, but one white; an handfull of
grated bread, an handfull of Flower, a little Salt mingled altogether;
work it with your hand, roul it into little Loaves, then set them in a
Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe
them over with a feather, then set them in the Oven as for Manchet, and
stop that close three quarters of an hour, then take halfe a pound of
butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar,
set it on the fire, stir it till it be thick; when your Loaves are
baked, cut off the tops and butter them with this Butter, some under,
some over, and strow some Sugar on them.

_To make Cheese-loaves._

Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight
yolks of Eggs and four whites, and beat them very well, then take a
little Cream but let it be very thick, put altogether, and make them up
with two handfuls of flower, the Curds must be made of new milk and
whayed very dry, you must make them like little Loaves and bake them in
an Oven; and being baked cut them up, and have in readinesse some sweet
Butter, Sugar, Nutmeg sliced and mingled together, put it into the
Loaves, and with it stir the Cream well together, then cover them again
with the tops, and serve them with a little Sugar scraped on.

_To make Puff._

Take four pints of new milke, rennet, take out all the Whay very clean,
and wring it in a dry Cloth, then strain it in a wooden Dish till they
become as Cream, then take the yolks of two Egges, and beat them and put
them to the Curds, and leave them with the Curds, then put a spoonfull
of Cream to them, and if you please halfe a spoonfull of Rose-water, and
as much flower beat in it as will make it of an indifferent stiffnesse,
just to roul on a Plate, then take off the Kidney of Mutton suet and
purifie it, and fry them in it, and serve them with Butter, Rose-water
and Sugar.

_To make Elder Vinegar._

Gather the flowers of Elder, pick them very clean, and dry them in the
Sun on a gentle heat, and take to every quart of Vinegar a good handfull
of flowers and let it stand to Sun a fortnight, then strain the Vinegar
from the flowers, and put it into the barrell againe, and when you draw
a quart of Vinegar, draw a quart of water, and put it into the Barrell
luke warme.

_To make good Vinegar._

Take one strike of Malt, and one of Rye ground, and mash them together,
and take (if they be good) three pound of Hops, if not four pound; make
two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head
where the Sunne may have power over them, and when it is ready to Tun,
fill your hogs-heads where they lye, then let them purge cleer and cover
them with two flate stones, and within a week after when you bake, take
two wheat loaves hot out of the Oven, and put into each hogs-head a
loaf, you must use this foure times, you must brew this in _Aprill_, and
let it stand till _June_, then draw them clearer, then wash the
Hogs-heads cleane, and put the beer in again; if you will have it
Rose-vinegar, you must put in a strike and a half of Roses; if
Elder-vinegar, a peck of the flowers; if you will have it white, put no
thing in it after it is drawn, and so let it stand till _Michaelmas_; if
you will have it coloured red, take four gallons of strong Ale as you
can get, and Elder berries picked a few full clear, and put them in your
pan with the Ale, set them ouer the fire till you guesse that a pottle
is wasted, then take if off the fire, and let it stand till it be store
cold, and the next day strain it into the Hogs-head, then lay them in a
Cellar or buttery which you please.

_To make a Coller of Beef._

Take the thinnest end of a coast of beef, boyl it and lay it in
Pump-water, and a little salt, three dayes shifting it once every day,
and the last day put a pint of Claret Wine to it, and when you take it
out of the water, let it lye two or three hours a drayning, then cut it
almost to the end in three slices, then bruise a little Cochinell and a
very little Allum, and mingle it with the Claret-wine, and colour the
meat all over with it, then take a dozen of Anchoves, wash them and bone
them, and lay them into the Beef, and season it with Cloves, Mace, and
Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme,
and when you make it up, roul the innermost slice first, and the other
two upon it, being very wel seasoned every where, and bind it hard with
Tape, then put it into a stone-pot, something bigger then the Coller,
and pour upon it a pint of Claret-wine, and halfe a pint of
wine-vinegar, a sprig of Rosemary, and a few Bay-leave and bake it very
well; before it is quite cold, take it out of the Pot, and you may keep
it dry as long as you please.

_To make an Almond Pudding._

Take two or three French-Rowles, or white penny bread, cut them in
slices, and put to the bread as much Cream as wil cover it, put it on
the fire till your Cream and bread be very warm, then take a ladle or
spoon and beat it very well together, put to this twelve Eggs, but not
above foure whites, put in Beef Suet, or Marrow, according to your
discretion, put a pretty quantity of Currans and Raisins, season the
Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for
it will make it sad and heavy; make a piece of puff past as much as will
cover your dish, so cut it very handsomely what fashion you please;
Butter the bottome of your Dish, put the pudding into the Dish, set it
in a quick Oven, not too hot as to burne it, let it bake till you think
it be enough, scrape on Sugar and serve it up.

_To boyle Cream with French Barly._

Take the third part of a pound of French Barley, wash it well with fair
water, and let it lie all night in fair water, in the morning set two
skillets on the fire with faire water, and in one of them put your
Barley, and let it boyle till the water look red, then put the water
from it, and put the Barley into the other warme water, thus boyl it and
change with fresh warm water till it boyl white, then strain the water
clean from it, then take a quart of Creame, put into it a Nutmeg or two
quartered, a little large Mace and some Sugar, and let it boyl together
a quarter of an hour, and when it hath thus boyled put into it the yolks
of three or foure Eggs, well beaten with a little Rose-water, then dish
it forth, and eat it cold.

_To make Cheese-Cakes._

Take three Eggs and beat them very well, and as you beat them, put to
them as much fine flower as will make them thick, then put to them three
or four Eggs more, and beat them altogether; then take one quart of
Creame, and put into it a quarter of a pound of sweet butter, and set
them over the fire, and when it begins to boyle, put to it your Eggs and
flower, stir it very well, and let it boyle till it be thick, then
season it with Salt, Cinamon, Sugar, and Currans, and bake it.

_To make a Quaking Pudding._

Take a pint and somewhat more of thick Creame, ten Egges, put the whites
of three, beat them very well with two spoonfuls of Rose-water; mingle
with your Creame three spoonfuls of fine flower, mingle it so well, that
there be no lumps in it, put it altogether, and season it according to
your Tast; Butter a Cloth very well, and let it be thick that it may not
run out, and let it boyle for half an hour as fast as you can, then take
it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.

_You may stick some blanched Almonds upon it if you please._

_To Pickle Cucumbers._

Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a
Lay of Cucumbers, and so till they be all Layed, put in some Mace and
whole pepper, and some Fennel-seed according to direction, then fill it
up with Beer-Vinegar, and a clean board and a stone upon it to keepe
them within the pickle, and so keep them close covered, and if the
Vinegar is black, change them into fresh.

_To Pickle Broom Buds._

Take your Buds before they be yellow on the top, make a brine of Vinegar
and Salt, which you must do onely by shaking it together till the Salt
be melted, then put in your Buds, and keepe stirred once in a day till

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Online LibraryW. M.The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry → online text (page 1 of 7)