when it is sufficiently boiled, strain the Oat-meal, and
press out all the juyce and humidity of the Currants and Herbs, throwing
away the insipid husks; and season it with Sugar and Butter; and to each
Porrenger-ful two spoonfuls of Rhenish-wine and the yolk of an Egg.
THE QUEENS BARLEY-CREAM
You must make a good barley-water, throwing away the three first waters as
soon as they boil; which will take up about three quarters of an hour. Then
you boil a large quantity of water with the Barley (which thus prepared
makes the water no more Red or Russet) during an hours space or more; (that
it may be strong of the Barley; perle-Barley is best,) towards the latter
end put in the Pullet flead, and the legs cut off; If it should boil too
long, the emulsion would taste too fleshy. When it is enough, let the broth
run clear from the Barley and pullet, and beat the Almonds with the broth,
and strain them from it. Then sweeten it with Sugar. This is to make at
least two English quarts of Emulsion. I should like to put some pulp of
Barley, boiled by it self, to strain with the Almond-Milk, and, if you
will, some Melon seeds.
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