Then pour in the Cream in a
little stream and low, upon a place, where you see the milk simper: This
will presently deaden the boiling, and then you must pour in no more Cream
there, but in a fresh place, where it simpreth and bubbeleth a little.
Continue this pouring in, in new places where the milk boileth, till all
your Cream is in, watching it carefully to that end. Then let it continue
upon the fire to boil, till you see all the Milk rise up together to the
top, and not in little parcels here and there, so that it would run over,
if it should stay longer upon the fire. Then let two persons take it
steadily off, and set it by in a Cool-room to stand unmoved, uncovered; but
so as no Motes may fall in, for the rest of that night, and all the next
day and night, and more, if you would have it thicker. Then an hour or two
before Dinner cut the thick Cream at the top with a Knife into squares as
broad as your hand, which will be the thicker the longer it hath stood.
Then have a thin slice or skimmer of Latton, and with that raise up the
thick Cream, putting your slice under it so nicely, that you take up no
milk with it; and have a Ladle or Spoon in the other hand to help the cream
upon the slice, which thereby will become mingled: and lay these parcels of
Cream in a dish, into which you have first put a little raw Cream, or of
that (between Cream and Milk) that is immediately under the Clouts.
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