Beat and searse it
to a most subtle powder. Mingle Sherry-sack with it (stirring it a long
time very well, so much as to have it of a fit consistence for Mustard.
Then put a good quantity of fine Sugar to it, as five or six spoonfuls, or
more, to a pint of Mustard. Stir and incorporate all well together. This
will keep good a long time. Some do like to put to it a little (but a
little) of very sharp Wine-vinegar.
TO MAKE A WHITE-POT
Boil three pints of sweet Cream with a very little Salt and some sliced
Nutmeg. As soon as it begins to boil, take it from the fire. In the mean
time beat the yolks of twelve or fifteen new-laid Eggs very well with some
Rose or Orange-flower-water, and sweeten the Cream to your taste with
Sugar. Then beat three or four spoonfuls of Cream with them, and quickly as
many more; so proceeding, till you have incorporated all the Cream and all
the Eggs. Then pour the Eggs and Cream into a deep dish laid over with
sippets of fine light bread, which will rise up to the top for the most
part. When it is cooled and thickened enough to bear Raisins of the Sun,
strew all over the top with them (well-washed.
Pages:
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323