TO MAKE A WHITE-POT
Take three quarts of Cream, and put into it the yolks of twelve Eggs; the
whites of four, being first very well beaten between three quarters of a
pound of Sugar, two Nutmegs grated, a little Salt; half a pound of Raisins
first plump'd. These being sliced together, cut some thin slices of a stale
Manchet; dry them in a dish against the fire, and lay them on the top of
the Cream, and some Marrow again upon the bread, and so bake it.
TO MAKE AN HOTCHPOT
Take a piece of Brisket-beef; a piece of Mutton; a knuckle of Veal; a good
Colander of pot-herbs; half minced Carrots, Onions and Cabbage a little
broken. Boil all these together until they be very thick.
ANOTHER HOTCHPOT
Take a Pot of two Gallons or more; and take a brisket rand of Beef; any
piece of Mutton, and a piece of Veal; put this with sufficient water into
the pot, and after it hath boiled, and been skimmed, put in a great
Colander full of ordinary pot-herbs; a piece of Cabbage, all half cut; a
good quantity of Onions whole, six Carrots cut and sliced, and two or three
Pippins quartered.
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