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

butter. _To make Furmety._ Take wheat and wet it, then beat it in a sack with a wash beetle, being finely hulled and cleansed from the dust and hulls, boil it over night, and let it soak on a soft fire all night; then next morning take as much as will serve the turn, put it in a pipkin, pan, or skillet, and put it a boiling in cream or milk, with mace, salt, whole cinamon, and saffron, or yolks of eggs, boil it thick and serve it in a clean scowred dish, scrape on sugar, and trim the dish. _To make Rice Pottage._ Pick the rice and dust it clean, then wash it, and boil it in water or milk; being boil'd down, put to it some cream, large mace, whole cinamon, salt, and sugar; boil it on a soft stewing fire, and serve it in a fair deep dish, or a standing silver piece. _Otherways._ Boil'd rice strained with almond milk, and seasoned as the former. _Milk Pottage._ Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot, but first let the water boil; being well boil'd and tender, put in milk or cream, with salt, and fresh butter, _&c._ _Ellicksander Pottage._ Chop ellicksanders and oatmeal together, being picked and washed, then set on a pipkin with fair water, and when it boils, put in your herbs, oatmeal, and salt, boil it on a soft fire, and make it not too thick, being almost boil'd put in some butter. _Pease Pottage._ Take green pease being shelled and cleansed, put them in a pipkin of fair boiling water; when they be boil'd and tender, take and strain some of them, and thicken the rest, put to them a bundle of sweet herbs, or sweet herbs chopped, salt, and butter; being through boil'd dish them, and serve them in a deep clean dish with salt and sippets about them. _Otherways._ Put them into a pipkin or skillet of boiling milk or cream, put to them two or three sprigs of mint, and salt; being fine and tender