TO STEW APPLES
Pare them and cut them into slices. Stew them with Wine and Water as the
Pears, and season them in like manner with Spice. Towards the end sweeten
them with Sugar, breaking the Apples into Pap by stirring them. When you
are ready to take them off, put in good store of fresh-butter, and
incorporate it well with them, by stirring them together. You stew these
between two dishes. The quickest Apples are the best.
PORTUGUEZ EGGS
The way that the Countess de Penalva makes the Portuguez Eggs for the
Queen, is this. Take the yolks (clean picked from the whites and germ) of
twelve new-laid Eggs. Beat them exceedingly with a little (scarce a
spoonful) of Orange-flower-water. When they are exceeding liquid, clear,
and uniformly a thin Liquor, put to them one pound of pure double refined
Sugar (if it be not so pure, it must be clarified before) and stew them in
your dish or bason over a very gentle fire, stirring them continually,
whiles they are over it, so that the whole may become one uniform
substance, of the consistence of an Electuary (beware they grow not too
hard; for without much caution and attention, that will happen on a sudden)
which then you may eat presently, or put into pots to keep.
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