When you have done so, take White-wine a Pint, or Sack and White-wine
together, of each half a Pint; sweeten it, as you love it, with Sugar; pour
in all the Cream, but leave your Barley behind in the Skillet. This will
make an Excellent Posset; nothing else but a tender Curd to the bottom; let
it stand on the Coals half a quarter of an hour.
TO MAKE PUFF-PAST
Take a Gill of cold-water; two whites of Eggs, and one yolk; to a quart of
Flower one pound of Butter; so rowl it up, but keep out of the Flower so
much as will rowl it up.
TO MAKE A PUDDING WITH PUFF-PAST
Take a new French peny-loaf, and slice it very thin, and lay it in a dish;
and take three pints of Cream, and boil it with a little Mace and Nutmeg
grated; sweeten it with a little Sugar, and add to it a little Salt. Then
let it stand till it be cold. Then take ten yolks of Eggs; and beat them
very well with two or three spoonfuls of the Cream; then put it into the
Cream, and stir them well together: Take the Marrow of three bones; lay
half the Marrow upon the bread in good big lumps, and some Citron, and
Candid Limon, and what other sweet meats you like.
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