English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

or distill'd vinegar, with spices, and put a little oil on the top. They don't look so white this way, but they have more the taste of mushrooms. 446. _How to fry_ MUSHROOMS. Take the largest and freshest flaps you can get, skin them and take out the gills, boil them in a little salt and water, then wipe them dry with a cloth; take two eggs and beat them very well, half a spoonful of wheat-flour, and a little pepper and salt, then dip in your mushrooms and fry them in butter. They are proper to lie about stew'd mushrooms or any made dish. 447. _How to make an_ ALE POSSET. Take a quart of good milk, set it on the fire to boil, put in a handful or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your taste; take three jills of ale and give it a boil; take the yolks of four eggs, beat them very well, then put to them a little of your ale, and mix all your ale and eggs together; then set it on the fire to heat, keep stirring it all the time, but don't let it boil, if you do it will curdle; then put it into your dish, heat the milk and put it in by degrees; so serve it up. You may make it of any sort of made wine; make it half an hour before you use it, and keep it hot before the fire. 448. _To make_ MINC'D PIES _another Way_. Take half a pound of Jordan almonds, blanch and beat them with a little rose-water, but not over small; take a pound of beef-suet shred very fine, half a pound of apples shred small, a pound of currans well cleaned, half a pound of powder sugar, a little mace shred fine, about a quarter of a pound of candid orange cut in small pieces, a spoonful or two of brandy, and a little salt, so mix them well together, and bake it in a puff-paste. 449. _To make_ SACK POSSET _another Way_.