MARROW-PUDDINGS
Take the pith of Beeves; a good spoonful of Almonds very small beaten with
Rose-water: beat the pith, when the skin is taken off very well with a
spoon; then mingle it with the Almonds, and put in it six yolks of Eggs
well beaten, and four spoonfuls of Cream boiled and cold, it must be very
thick; put in a little Ambergreece, and as much Sugar, as will sweeten
them; a little Salt, and the Marrow of two good bones, cut in little
pieces. When your Beefs-guts are seasoned, fit them up and boil them.
TO MAKE RED DEAR
Take a piece of the Buttock of Beef, the leanest of it, and beat it with a
rowling-pin the space of an hour, till you think you have broken the grain
of it, and have made it very open both to receive the sowsing-drink, and
also to make it tender. Then take a pint of Vinegar, and a pint of
Claret-wine and let it lie therein two nights, and two days. Then beat a
couple of Nutmegs, and put them into the sowsing-drink; then Lard it. Your
Lard must be as big as your greatest finger for consuming. Then take
Pepper, Cloves, Mace and Nutmegs, and season it very well in every place,
and so bake it in Pye-paste, and let it stand in the oven six or seven
hours.
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