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The Queen-like Closet or Rich Cabinet - Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex by Hannah Wolley
page 185 of 307 (60%)
put in your Chickens, and then more butter, and bake them with a thin
Lid on your Pie, and when it is baked, put in Grapes scalded tender,
Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
it in.


163. _To make a good Quince-Pie._

Take your fairest Quinces and Coddle them until a straw will run through
them, then core them and pare them, then take their weight in fine
Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
your Quinces, and strew the rest of your Sugar over them, and put in
some whole Cloves and Cinamon, then close it, and bake it; you must let
it stand in the Oven four or five hours; serve it in cold and strew on
Sugar.


164. _To make Tarts of Pippins._

Having some Puff-Past ready in a Dish or Pan, lay in some preserved
Pippins which have Orange Pill in them, and the Juice of Orange or
Limon, so close them and bake them a little.


165. _To make a good pie of Beef._

Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it
in a Mortar to a Paste, then lard it very well with Lard, and season it
with beaten Spice, then make your Pie, and put it in with some Butter
and Claret Wine, and so bake it well, and serve it in cold with Mustard
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