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

race of ginger pared and slic't, three or four blades of large mace, as much whole cinamon, and a grain of musk and ambergriese tied up in a fine clean clout, then beat fifteen whites of eggs, and put to them in a bason four pound of double refined sugar first beaten to fine powder, stir it with the eggs with a rouling pin, and then put it among the jelly in the pipkin, stir them well together, and set it a stewing on a soft charcoal fire, let it stew there, but not boil up but one warm at least, let it stew an hour, then take it off and let it cool a little, run it through your jelly-bag, put a sprig of rosemary in the bottom of the bag, and being run, cast it into moulds. Amongst some of it put some almond milk or make it in other colours as aforesaid. _To make White Jelly of two Pikes._ Take two good handsome pikes, scale and draw them, and wash them clean from the blood, then put to them six quarts of good white-wine, and an ounce of ising-glass, boil them in a good large pipkin to a jelly, being clean scummed, then strain it and blow off the fat. Then take a quart of sweet cream, a quart of the jelly, a pound and a half of double refined sugar fine beaten, and a quarter of a pint of rose-water, put all together in a clean bason, and give them a warm on the fire, with half an ounce of fine searsed ginger, then set it a cooling, dish it into dice-work, or cast it into moulds and some other coloured Jellies. Or in place of cream put in almond-milk. _To roast a Pike._ Take a pike, scour off the slime, and take out the entrails, lard the back with pickled herrings, (you must have a sharp bodkin to make the holes to lard it) then take some great oysters and claret-wine, season the oysters with pepper and nutmeg, stuff the belly with oysters, and intermix