Others put the Eggs into cold water, which they set upon the fire, and as
soon as the water begins to boil, the Eggs are enough.
TO MAKE CLEAR GELLY OF BRAN
Take two pound of the broadest open Bran of the best Wheat, and put it to
infuse in a Gallon of Water, during two or three days, that the water may
soak into the pure flower, that sticks to the bran. Then boil it three or
four walms, and presently take it from the fire, and strain it through some
fine strainer. A milky substance will come out, which let stand to settle
about half a day. Pour off the clear water, that swimmeth over the starch
or flomery, that is in the bottom (which is very good for Pap, &c.) and
boil it up to a gelly, as you do Harts-horn gelly or the like, and season
it to your taste.
TO BAKE VENISON
Boil the bones (well broken) and remaining flesh of the Venison, from
whence the meat of the Pasty is cut, in the Liquor, wherein Capons and
Veal, or Mutton have been boiled, so to make very strong broth of them. The
bones must be broken, that you may have the Marrow of them in the Liquor;
and they must stew a long time (covering the pot close:) that you may make
the broth as strong as you can; and if you put some gravy of Mutton or Veal
to it, it will be the better.
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