EXCELLENT GOOD COLLOPS
Take two legs of fleshy juycie tender young Mutton, cut them into as thin slices as may be. Beat them with the back of a thick Knife, with smart, but gentle blows, for a long time, on both sides. And the stroaks crossing one another every way, so that the Collops be so short, that they scarce hang together. This quantity is near two hours beating. Then lay them in a clean frying-pan, and hold them over a smart fire: And it is best to have a fit cover for the Pan, with a handle at the top of it, to take it off when you will. Let them fry so covered, till the side next the Pan be done enough; then turn the other side, and let that fry, till it be enough.
Then Pour them with all the Gravy (which will be much) into a hot dish, which cover with another hot one, and so serve it in to eat presently. You must season the Collops with Salt sprinkled upon them, either at the latter end of beating them, or whiles they fry. And if you love the taste of Onions, you may rub the Pan well over with one, before you lay in the Steaks or Collops; or when they are in the dish, you may beat some Onion-water amongst the Gravy. You may also put a little fresh-butter into the pan to melt, and line it all over before you put in the Collops, that you may be sure, they burn not to the pan. You must put no more Collops into one pan, at once, then meerly to cover it with one Lare; that the Collops may not lye one upon another.
Take three pints of Cream, and boil it with a Nutmeg quartered, three or four leaves of large Mace, and a stick of Cinnamon. Then take half a pound of Almonds, beat them and strain them with the Cream. Then take a few fine Herbs, beat them and strain them to the Cream, which came from the Almonds. Then take two or three spoonfuls (or more) of Chickens blood; and two or three spoonfuls of grated-bread, and the Marrow of six or seven bones, with Sugar and Salt, and a little Rose-water. Mix all together, and fill your Puddings. You may put in eight or ten Eggs, with the whites of two well-beaten. Put in some Musk or Ambergreece.
TO MAKE PITH PUDDINGS
Take a good quantity of the pith of Oxen, and let it lie all night in water to soak out the blood. The next morning, strip it out of the skin, and so beat it with the back of a spoon, till it be as fine as Pap: You must beat a little Rose-water with it. Then take three pints of good thick Cream, and boil it with a Nutmeg quartered, three or four leaves of large Mace; and a stick of Cinnamon. Then take half a pound of the best Jordan Almonds. Blanch them in cold water all night; then beat them in a Mortar with some of your Cream; and as they grow dry, still put in more Cream; and when they be well beaten, strain the Cream from the Almonds into the Pith.
Then beat them still, until the Cream be done, and strain it still to the pith. Then take the yolks of ten Eggs, with the Whites of two; beat them well, and put them to your former Ingredients. Then take a spoonful of grated-bread. Mingle all these together, with half a pound of fine-sugar, the Marrow of six or seven bones, and some Salt, and so fill your Puddings.
They will be much the better, if you put in some Ambergreece.
My Lord d’Aubigny eats Red-herrings thus broiled. After they are opened and prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten together in pretty quantity in a little Dish. Then broil them, till they are hot through, but not dry. Then soak them again in the same Liquor as before, and broil them a second time. You may soak and broil them again a third time; but twice may serve. They will be then very short and crisp and savoury. Lay them upon your Sallet, and you may also put upon it, the Oyl and Vinegar, you soaked the Herrings in.
Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal; let it stand upon the fire, until it be scalding hot: Then let it stand by and soak about half an hour: Then pick a few sweet Herbs and shred them, and put in half a pound of Currants, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs. These put into a bag, and boiled, do make a very good Pudding.
TO MAKE PEAR-PUDDINGS
Take a cold Capon, or half-rosted, which is much better; then take Suet, shred very small the meat and Suet together; then half as much grated bread, two spoonfuls of Flower, Nutmegs, Clove and Mace; Sugar as much as you please; half a Pound of Currants; the yolks of two Eggs, and the white of one; and as much Cream, as will make it up in a stiff Paste. Then make it up in fashion of a pear, a stick of Cinnamon for the stalk, and the head a Clove.
TO MAKE CALL-PUDDINGS
Take three Marrow-bones, slice them; water the Marrow over night, to take away the blood. Then take the smallest of the Marrow, and put it into the Puddings, with a Peny-loaf grated, a spoonful of Flower, and Spice as before; a quarter of a pound of Currants; Sugar as much as you please, four Eggs, two of the whites taken away. Cream as much as will make it as stiff as other Puddings. Stuff the Call of Veal cut into the bigness of little Hogs-puddings; you must sow them all to one end; and so fill them; then sow up the other end, and when they are boiled, take hold of the thred, and they will all come out.
You must boil them in half white Wine and half Water; with one large Mace, a few Currants, a spoonful of the Pudding stuff, the Marrow in whole lumps; all this first boiled up, then put in your Puddings, and when half boiled, put in your Marrow. One hour will boil them. Serve them up with Sippets, and no more Liquor, then will serve them up; you must put Salt in all the Puddings.
A BARLEY PUDDING
Take two Ounces of Barley pick’d and washed; boil it in Milk, till it is tender; then let your Milk run from it; Then take half a Pint of Cream, and six spoonfuls of the boiled Barley; eight spoonfuls of grated bread, four Eggs, two whites taken away. Spice as you please, and Sugar and Salt as you think fit, one Marrow-bone, put in the lumps as whole as you can; Then make Puff-paste, and rowl a thin sheet of it, and lay it in a dish. Then take a piece of Green-citron sliced thin, lay it all over the dish. Then take Cream, grated bread, your Spice, Sugar, Eggs and Salt; beat all these very well together half a quarter of an hour, pour it on your dish where Citron is, then cover it over with puff-paste, and let it bake in a quick oven three quarters of an hour. Scrape Sugar on it, and serve it up.
Take Pippins and pare, and cut off the tops of them pretty deep. Then take out as much of your Apple as you can take without breaking your Apple, then fill your Apple with pudding-stuff, made with Cream, a little Sack, Marrow, Grated bread, Eggs, Sugar, Spice and Salt; Make it pretty stiff. Put it into the Pippins; lay the tops of the Pippins upon the Pippins again, stick it through with a stick of Cinnamon. Set as many upright in your dish as you can: and so fill it up with Cream, and sweeten it with Sugar and Mace; and stew them between two dishes.
TO MAKE A BAKED OATMEAL-PUDDING
Take middle Oat-meal, pick it very clean, steep it all night in Cream, half a Pint of Oat-meal, to a quart of Cream, make your Cream scalding hot, before you put in your Oat-meal, so cover it close. Take a good handful of Penny-royal, shred it very small, with a pound of Beef-suet. Put it to your Cream with half a pound of Raisins of the Sun, Sugar, Spice, four or five Eggs, two whites away. So bake it three quarters of an hour; and then serve it up.
A PLAIN QUAKING-PUDDING
Take about three Pints of new morning Milk, and six or seven new laid Eggs, putting away half the whites, and two spoonfuls of fine-flower, about a quarter of a Nutmeg grated, and about a quarter of a pound of Sugar (more or less, according to your taste,) After all these are perfectly mingled and incorporated together, put the matter into a fit bag, and so put it into boiling water, and boil it up with a quick fire. If you boil it too long, the Milk will turn to whay in the body or substance of the Pudding, and there will be a slimy gelly all about the outside.
But in about half an hour, it will be tenderly firm, and of an uniform consistence all over. You need not put in any Butter or Marrow or Suet, or other Spice, but the small proportion of Nutmeg set down, not grated bread. For the Sauce, you pour upon it thickened melted Butter, beaten with a little Sack, or Orange-flower water, and Sugar; or compounded in what manner you please, as in other such like Puddings.
A GOOD QUAKING BAG-PUDDING
Set a quart of good morning Milk upon the fire, having seasoned it with Salt, and sliced or grated Nutmeg. When it beginneth to boil, take it from the fire, and put into it four peny Manchets of light French-bread sliced very thin (If it were Kingstone-bread, which is firmer, it must be grated) and a lump of Sweet-butter as big as a Wall-nut, and enough Sugar to season it; and cover the possnet with a plate to keep the heat in, that the bread may soak perfectly. Whiles this standeth thus, take ten yolks of New-laid-eggs, with one White, and beat them very well with a spoonful or two of Milk; and when the Milk is cooled enough, pour it (with the bread in it,) into the bason, where the beaten Eggs are, (which likewise should first be sweetned with Sugar to their proportion,) and put about three spoonfuls of fine flower into the composition, and knead them well together.
If you will, you may put in a spoonful of Sack or Muscadine, and Ambared Sugar, working all well together; as also, some lumps of Marrow or Suet shred very small: but it will be very good without either of these. Then put this mixtion into a deep Woodden dish (like a great Butter-box) which must first be on the inside a little greased with Butter, and a little Flower sprinkled thereon, to save the Pudding from sticking to the sides of the dish. Then put a linnen cloth or handkercher over the mouth of the dish, and reverse the mouth downwards, so that you may tye the Napkin close with two knots by the corners cross, or with a strong thred, upon the bottom of the dish, then turned upwards; all which is, that the matter may not get out, and yet the boiling water get through the linnen upon it on one side enough to bake the pudding sufficiently.
Put the Woodden-dish thus filled and tyed up into a great Possnet or little Kettle of boiling water. The faster it boils, the better it will be. The dish will turn and rowl up and down in the water, as it gallopeth in boiling. An hours boiling is sufficient. Then unty your linnen, and take it off, and reverse the mouth of the dish downwards into the Silver-dish you will serve it up in; wherein is sufficient melted Butter thickened with beating, and sweetened to your taste with Sugar, to serve for Sauce.
You may beat a little Sack or Muscadine, or Rose, or Orange-flower-water with the Sauce; a little of any of which may also go into the Composition of the Pudding. If you put in more Flower, or more then one white of Egg to this proportion, it will binde the Pudding too close and stiff.
In plain Bag-puddings it makes them much more savoury, to put into them a little Penny-royal shreded very small, as also other sweet-Herbs. You must put in so little, as not to taste strong of them, but onely to quicken the other flat Ingredients.
ANOTHER BAKED PUDDING
Take a Pint and half of good Sweet-cream; set it on the fire, and let it just boil up, take a peny Manchet, not too new, cut off the crust, and slice it very thin, put it into a clean earthen pan, and pour the Cream upon it, and cover it very close an hour or thereabouts, to steep the bread; when it is steeped enough, take four New laid-eggs, yolks and whites, beat them with a spoonful of Rose-water, and two of Sack; grate into it half a Nutmeg, and put into it a quarter of a pound of good white-Sugar finely beaten, stir all this together with the Cream and Bread; then shred very small half a pound of good Beef-kidney-suet, and put this to the rest, and mingle them very well together with a slice or spoon; then size your dish, that you intend to bake it in, and rub the bottom of it with a little sweet-Butter; then put your pudding into it, and take the Marrow of two good bones, and stick it in lumps here and there all over your Pudding; so put it into the oven three quarters of an hour, in which time it will be well baked. Strew on it some fine Sugar, and serve it.
TO MAKE BLACK PUDDINGS
Take a pottle of half-cut Groats; pick them clean, that there may be no husks nor foulness in them; then put them into a Mortar, bruise them a little with a Pestle; then have ready either Milk, or fresh meat-broth boiled up, and the Oat-meal immediately put into it; It must be just so much as will cover it; then cover the thing close that it is in, and let it steep twenty four hours; To this two quarts of Oatmeal, put a pint and half of blood, season it well with Salt, and a little Pepper, and a little beaten Cloves and Mace, eight Eggs, yolks and whites, five pound of Kidney-beef-suet shred, but not too small; then put in of these herbs; Peny-royal, Fennel, Leek-blades, Parsley, Sage, Straw-berry-leaves and Violet leaves, equal parts, in all to the quantity of a good handful; let them be pick’d and washed very clean, and chop’d very small, and mingled well with the former things; Then fill your Puddings.
Make ready your guts in this manner. Cleanse them very well, when they are fresh taken out of the Hog; and after they are well washed and scowred, lay them to soak in fair water three days and three nights, shifting the water twice every day: and every time you shift the water, scour them first with Water and Salt. An hour and a quarter is enough to boil them.