Break into it a couple of new-laid Eggs, and stir them in it over a
Chafing-dish of Coals; in the mean time, mingle some small cut juycy hashy
of Rabet, Capon or Mutton with another parcel of like Gravy as above, till
it be pretty thin. Then put this to the other upon the fire, and stir them
well with a spoon, whiles they heat. When all is heated through, it will
quicken of a sudden. You may put in at first a little chipping of crusty
bread, if you will. Season this with white Pepper, Salt, juyce of Orange or
Verjuyce, of Berberies, or Onion, or what you like best.
A pint of Gravy (or less) four or five spoonfulls of hashy, and two Eggs,
is a convenient proportion for a light Supper.
Such Gravy, with an Onion split in two, lying in it, whiles it is heating,
and a little Pepper and Salt, and juyce of Limon or Orange, and a few
Chippings of light-bread, is very good Sauce for Partridges or Cocks.
EXCELLENT MARROW-SPINAGE-PASTIES
Take Spinage, and chop it a little; then boil it, till it be tender. In the
mean time make the best rich light Crust you can, and roul it out, and put
a little of your Spinage into it, and Currants and Sugar, and store of
lumps of Marrow; Clap the Past over this to make little Pasties deep
within, and fry them with clarified Butter.
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