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

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

by May, Robert · Page 363 of 419 · 146,587 words

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being well boil'd in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.) Thus of tyme, carduus, cammomile, mint, or marigold flowers. _To make French Puffs._ Take spinage, tyme, parsley, endive, savory and marjoram, chop or mince them small; then have twenty eggs beaten with the herbs, that the eggs may be green, some nutmeg, ginger, cinamon, and salt; then cut a lemon in slices, and dip it in batter, fry it, and put a spoonful on every slice of lemon, fry it finely in clarified butter, and being fryed, strow on sack, or claret, and sugar. _Soops or butter'd Meats of Spinage._ Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic't dates, butter, white-wine, beaten cinamon, salt, sugar, and some boil'd currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil'd, and scrape on sugar. _Soops of Carrots._ Being boil'd, cleanse, stamp, and season them in all points as before; thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil'd and cleansed, or peeled, and floured, and serve them with beaten butter and sugar. _Soops of Artichocks, Potatoes, Skirrets, or Parsnips._ Being boil'd and cleansed, put to them yolks of hard eggs, dates, mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes gooseberries, or barberries; stew them together whole, and being finely stewed, serve them on carved sippets in a clean scowred dish, and run it over with beaten butter and scraped sugar. _To butter Onions._ Being peeled, put them into boiling liquor, and when they are boil'd, drain them in a cullender, and butter them whole with some boil'd currans, butter,

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