SAUCE OF HORSE RADISH
Take Roots of Horse-radish scraped clean, and lay them to soak in
fair-water for an hour. Then rasp them upon a Grater, and you shall have
them all in a tender spungy Pap. Put Vinegar to it, and a very little
Sugar, not so much as to be tasted, but to quicken (by contrariety) the
taste of the other.
THE QUEENS HOTCHPOT FROM HER ESCUYER DE CUISINE, MR. LA MONTAGUE
The Queen Mothers Hotchpot of Mutton, is thus made. It is exceeding good of
fresh Beef also, for those whose Stomacks can digest it. Cut a neck of
Mutton, Crag-end and all into steaks (which you may beat, if you will; but
they will be very tender without beating) and in the mean time prepare your
water to boil in a Possnet, (which must be of a convenient bigness to have
water enough, to cover the meat, and serve all the stewing it, without
needing to add any more to it; and yet no superfluous water at last.) Put
your meat into the boiling water, and when you have scummed it clean, put
into it a good handful of Parsley, and as much of Sibboulets (young Onions
or Sives) chopped small, if you like to eat them in substance; otherwise
tied up in a bouquet, to throw them away, when they have communicated to
the water all their taste; some Pepper; three or four Cloves, and a little
Salt, and half a Limon first pared.
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