The accomplisht cook: or, The art & mystery of cookery

ginger, boil it thick, and fill your tart. _To make a Spinage Tart of three colours, green, yellow, and white._ Take two handfuls of young tender spinage, wash it and put it into a skillet of boiling liquor; being tender boil'd have a quart of cream boil'd with some whole cinamon, quarterd nutmeg, and a grain of musk; then strain the cream, twelve yolks of eggs, and the boil'd spinage into a dish, with some rose-water, a little sack, and some fine sugar, boil it over a chaffing dish of coals, and stir it that it curd not, keep it till the tart be dried in the oven, and dish it in the form of three colours, green, white, and yellow. _To make Cream Tarts._ Thicken cream with muskefied bisket bread, and serve it in a dish, stick wafers round about it, and slices of preserved citron, and in the middle a preserved orange with biskets, the garnish of the dish being of puff paste. Or you may boil quinces, wardens, pares, and pippins in slices or quarters, and strain them into cream, as also these fruits, melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and make your tart of these forms. _To make a French Tart._ Take a pound of almonds, blanch and beat them into fine paste in a stone mortar, with rose-water, then beat the white breast of a cold roast turkey, being minced, and beat with it a pound of lard minc't, with the marrow of four bones, and a pound of butter, the juyce of three lemons, two pounds of hard sugar, being fine beaten, slice a whole green piece of citron in small slices, a quarter of a pound of pistaches, and the yolks of eight or ten eggs, mingle all together, then make a paste for it with cold butter, two or three eggs, and cold water. _To make a Quodling Pie._ Take green quodlings and quodle them, peel them and put them again into the same water, cover them close, and let them simmer on embers till they be very green, then take