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

muskedines, and scrape on fine sugar. _A made Dish of Spinage otherways._ Take a pound of fat and well relished cheese, and a pound of cheese curds, stamp them in a mortar with some sugar, then put in a pint of juyce of spinage, a pint of cream, ten eggs, cinamon, pepper, nutmeg, and cloves, make your dish without a cover, according to this form, being baked ice it. _To make a made Dish of Barberries._ Take a good quantity of them and boil them with claret-wine, rose-water and sugar, being boil'd very thick, strain them, and put them on a bottom of puff paste in a dish, or short fine paste made of sugar, fine flour, cold butter, and cold water, and a cut cover of the same paste, bake it and ice it, and cast bisket on it, but before you lay on the iced cover, stick it with raw barberries in the pulp or stuff. _To make a Peasecod Dish, in a Puff Paste._ Take a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose-water, then beat the sugar amongst them, mingle some sweet butter with it, and make this stuff up in puff paste like peasecods, bake them upon papers, and being baked, ice it with rose-water, butter, and fine sugar. In this fashion you may make peasecod stuff of preserved quinces, pippins, pears, or preserved plums in puff paste. _Make Dishes of Frogs in the Italian Fashion._ Take the thighs and fry them in clarified butter, then have slices of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in thin slices, and season both with pepper, nutmeg, and ginger, lay butter on your paste, and lay a rank of frog, and a rank of Eel, some currans, gooseberries or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and butter; thus do three times, close up your dish, and being baked ice it. Make your paste of almond milk, flour, butter, yolks of eggs, and sugar. In the foresaid dish you may