Then pour it all upon
the bread; then put the rest of your Marrow on the top with Citron and
Candid Limon. I forgat to tell you, that you must lay a Puff-paste at the
bottom of the dish, before you put in the bread, and cover it with the
same.
TO MAKE PEAR-PUDDINGS
Take a cold Turky, Capon or cold Veal. Shred it very small; and put almost
as much Beef-suet as your meat, and mince it very small. Then put Salt and
Nutmeg grated, half a pound of Currants; a little grated-bread, and a
little Flower. Then put in three yolks of Eggs, and one of the whites,
beaten very well. Then take so much Cream, as will wet them, and make them
up as big as a Bon-christian pear; and as you make them up, take a little
flower in your hand, that they may not cling. Then put in little sticks at
the bottom like the stems of Pears; or make them up in Balls. Butter the
dish very well, and send them up in the same dish you bake them in. They
will be baked in about half an hour: I think the dish needeth not to be
covered, whiles it baketh. You may make minced Pyes thus: and bake them
with Puff-past in a dish like a Florenden, and use Marrow instead of Suet.
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