· INTRODUCTORY
· THE EARLY ENGLISHMAN AND HIS FOOD.
· ROYAL FEASTS AND SAVAGE POMP.
· COOKERY BOOKS
· COOKERY BOOKS.
· COOKERY BOOKS.
· COOKERY BOOKS.
· DIET OF THE YEOMAN AND THE POOR.
· MEATS AND DRINKS.
· THE KITCHEN.
· MEALS.
· ETIQUETTE OF THE TABLE.
Sample of Recipes:
VIII.—PICKLES.
To pickle Nasturtium−Buds:—Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white−wine, some white−wine vinegar, eschalot, horse−radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.
To keep Quinces in Pickle:—Cut five or six quinces all to pieces, and put them in an earthen pot or pan, with a gallon of water and two pounds of honey; mix all these together well, and then put them in a kettle to boil leisurely half an hour, and then strain your liquor into that earthen pot, and when 'tis cold, wipe your quinces clean, and put them into it: they must be covered very close, and they will keep all the year.
To make Cock Ale:—Take ten gallons of ale, and a large cock, the older the better, parboil the cock, flea him, and stamp him in a stone mortar till his bones are broken, (you must craw and gut him when you flea him) put the cock into two quarts of sack, and put to it three pounds of raisins of the sun stoned, some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel; in a week or nine days' time bottle it up, fill the bottles but just above the necks, and leave the same time to ripen as other ale.
To make it Elder Ale:—Take ten bushels of malt to a hogshead, then put two bushels of elder−berries pickt from the stalks into a pot or earthen pan, and set it in a pot of boiling water till the berries swell, then strain it out and put the juice into the guile−fat, and beat it often in, and so order it as the common way of brewing.
To clear Wine:—Take half a pound of hartshorn, and dissolve it in cyder, if it be for cyder, or
Rhenish−wine for any liquor: this is enough for a hogshead.
To fine Wine the Lisbon way:—To every twenty gallons of wine take the whites of ten eggs, and a small handful of salt, beat it together to a froth, and mix it well with a quart or more of the wine, then pour it in the vessel, and in a few days it will be fine.
· THE EARLY ENGLISHMAN AND HIS FOOD.
· ROYAL FEASTS AND SAVAGE POMP.
· COOKERY BOOKS
· COOKERY BOOKS.
· COOKERY BOOKS.
· COOKERY BOOKS.
· DIET OF THE YEOMAN AND THE POOR.
· MEATS AND DRINKS.
· THE KITCHEN.
· MEALS.
· ETIQUETTE OF THE TABLE.
Sample of Recipes:
VIII.—PICKLES.
To pickle Nasturtium−Buds:—Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white−wine, some white−wine vinegar, eschalot, horse−radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.
To keep Quinces in Pickle:—Cut five or six quinces all to pieces, and put them in an earthen pot or pan, with a gallon of water and two pounds of honey; mix all these together well, and then put them in a kettle to boil leisurely half an hour, and then strain your liquor into that earthen pot, and when 'tis cold, wipe your quinces clean, and put them into it: they must be covered very close, and they will keep all the year.
To make Cock Ale:—Take ten gallons of ale, and a large cock, the older the better, parboil the cock, flea him, and stamp him in a stone mortar till his bones are broken, (you must craw and gut him when you flea him) put the cock into two quarts of sack, and put to it three pounds of raisins of the sun stoned, some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel; in a week or nine days' time bottle it up, fill the bottles but just above the necks, and leave the same time to ripen as other ale.
To make it Elder Ale:—Take ten bushels of malt to a hogshead, then put two bushels of elder−berries pickt from the stalks into a pot or earthen pan, and set it in a pot of boiling water till the berries swell, then strain it out and put the juice into the guile−fat, and beat it often in, and so order it as the common way of brewing.
To clear Wine:—Take half a pound of hartshorn, and dissolve it in cyder, if it be for cyder, or
Rhenish−wine for any liquor: this is enough for a hogshead.
To fine Wine the Lisbon way:—To every twenty gallons of wine take the whites of ten eggs, and a small handful of salt, beat it together to a froth, and mix it well with a quart or more of the wine, then pour it in the vessel, and in a few days it will be fine.
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