Mingle all these together, with half a pound of fine-sugar, the Marrow of
six or seven bones, and some Salt, and so fill your Puddings.
They will be much the better, if you put in some Ambergreece.
RED-HERRINGS BROYLED
My Lord d'Aubigny eats Red-herrings thus broiled. After they are opened and
prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten
together in pretty quantity in a little Dish. Then broil them, till they
are hot through, but not dry. Then soak them again in the same Liquor as
before, and broil them a second time. You may soak and broil them again a
third time; but twice may serve. They will be then very short and crisp and
savoury. Lay them upon your Sallet, and you may also put upon it, the Oyl
and Vinegar, you soaked the Herrings in.
AN OAT-MEAL-PUDDING
Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal; let
it stand upon the fire, until it be scalding hot: Then let it stand by and
soak about half an hour: Then pick a few sweet Herbs and shred them, and
put in half a pound of Currants, and half a pound of Suet, and about two
spoonfuls of Sugar, and three or four Eggs.
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