[Sca-cooks] More from the Good Huswife's Jewell

[Kirrily Robert]

Here's my latest batch of transcriptions.  They directly follow the last
lot I posted.  The full lot will be posted on my website in due course;
please either check there or be patient if you're interested in the
rest of the contents.

Let me know if you find any typos.

Yours,

Katherine


To roast a Carpe or Tench with a Pudding in his belly

Take the Rones of a Pike and choppe them very small, and put in grated
bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger,
and Mace, Pepper and salte, and put it in his bellye, and put him on a
Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put
into the sweete sauce, and then put it on the Carpe, when you serve it
up.

To make a fresh Cheese and Creame

Take a gallon or two of Milk from the Cowe and seethe it, and when it
doth seeth, put thereunto a quarte or two of morning Milke in faire
cleansing pans, in such place as no dust may fall therein, and this is
for your clowted Creame, the next morning take a quart of mornings
Milke, and seeth it, wne when it doth deeth, put in a quarte of
Creame therunto, and take it off the fire, and put it into a faire
earthen pan, and let it stand untill it be somewhat bloud warme, but
firste over night put a good quantity of Ginger, with Rosewaer, and
stirre it together, and let it settle all night, and the next day put it
into your said blood-warme milke to make your Cheese come, then put the
Curdes in a faire cloth, with a little good Rosewater, and fine powder
of Ginger, and a little Suger, so last, great soft rowles together with a
thread and crush out the Whey with your clouted Creame, and mixe it with
fine powder of ginger, and Suger, and so sprinkle it ith Rosewater, and
put your Cheese in a faire dishe, and put these cloutes round about it,
then take a pinte of rawe Milke or Creame, and put it in a pot, and all
to shake it, untill it be gathered into a froth like Snowe, and ever as
it commeth, take it off with a Spoone, and put it into a Collender, then
put it upon your freshe cheese, and pricke it with Wafers, and so serve
it.

THE NAMES OF ALL
thinges necessary for a banquet

Suger
Cinamon
Licoras
Pepper
Nutmegs
All kinds of Cumfets
Saffron
Saunders
Anniseedes
Coriander seedes
Orenges
Pomegranet
Damaske-water
Tornesell
Lemons
Prunes
Rosewater
Dates
Currans
Raisins
Cherries conserved
Barberies conserved
Ginger
Sweete Orenges
Peper white and browne
Cloves and Mace
Wafers
For your Marchpanes seasons and unseasoned, Spinndges

To make Manus Christi

Take five spoonefull of Rosewater, and graines of Ambergreece, and 4
grains of Pearle beaten very fine, put these three together in a Saucer
and cover it close, and let it stande covered one houre, then take foure
ounces of very fine Suger, and beate it small, and search it through a
fine search, then take a little earthen pot glased, and put into it a
spoonefull of Suger, and a quarter of a spoonefull of Rosewater, and let
the Suger and the Rosewater boyle together softelye, till it doe rise
and fall againe three times.  Then take fine Rie flower, and sifte on a
smooth borde, and with a spoone take of the Suger, and the Rosewater,
and first make it all into a roundcake and then after into little Cakes,
and when they be halfe colde, wet them over with the same Rosewater, and
then laye on your golde, and so shall you make very good Manus Christi.

To make a Caudle to comfort the stomacke, good for an olde man

Take a pinte of good Muscadine, and as much of good stale ale, mingle
them together, then take the yolkes of twelve or thirteene Egges newe
laide, beat well the Egges first by themselves, with the wine and ale,
and so boyle it together, and put thereto a quarterne of Suger, and a
fewe whole Mace, and so stirre it well, til it seeth a good while, and
when it is well sod, put therin a few slices of bread if you will, and
so let it soke a while, and it will be right good and wholsome.

To make a Trifle

Take a pinte of thicke Creame, and season it with Sugar and Ginger, and
Rosewater, so stirre it as you would them have it, and make it luke
warme in a dish on a Chafingdishe and coales, and after put it into a
silver peece or a bowle, and so serve it to the boorde.

To make Marmelat of Quinces

You must take a pottle of Water, and foure pound of Suger, and so let
them boyle together, and when they boyle, you must skumme them as cleane
as you can, and you must take the whites of two or three Egges, and beat
them to froth, and put the froth into hte pan for to make the skum to
rise, then skimme it as cleane as you can, and then take off the Kettle
and put in the Quinces, and let them boyle a good while, and when they
boyle, you must stirre them stil, and when they be boyled you must bore
them up.

To make butter paste

Take floure, and seven or eight egges, and cold butter & faire water, or
Rosewater, and spices (if you will) & make your paste and beat it on a
boorde, and when you have so done, devide it into two or three partes,
and drive out the peece with a rowling Pinne, and doe with butter one
peece by another and then folde up your paste upon the butter and drive
it out againe, and so doe five or sixe times together, and some not cut
for bearings, and put them into the Oven, and when they be baked, scrape
suger on them, and serve them.

To make Fritter stuffe

Take fine flower, and three or four egges, and put into the Flower, and
a peece of Butter, and let them boyle altogether in a dish or a chafer,
and put in suger, synamon and Ginger, and Rosewater, and in the boyling
put in a little grated bread to make it bigge, and then put it into a
dish and beate it well together, and so put it into your moulde, and
frye it with clarified butter, but your butter maye not be too hotte nor
too colde.

To make a dishe of Artechokes

Take your Artechokes and pare away all the top even to the meate and
boyle them in sweete broth till they be somewhat tender, then take them
out, and put them into a dishe, and seethe them with Pepper, synamon and
ginger, and then put in your dishe that you meane to bake them in, and
put in Marrowe to them good store, and so let them bake, and when they
be baked, put in a little Vinegar and butter, and sticke three or foure
leaves of the Artechoks in the dishe when you serve them up, and scrape
Suger on the dish.

To frie Bakon

Take Bacon and slice it very thinne, and cut away the leane, and bruse
it with the backe of your knife, and fry it in sweet Butter, and serve
it.

To frie Chickins

Take your chickins and let them boyle in verye good sweete broath a
prittye while, and take the chickens out, and quarter them out in
peeces, and then put them into a Frying pan with sweete butter, and let
them stewe in the pan, but you must not let them be browne with frying,
and then put out the butter out of the pan, and then take a little sweet
broath, and as much Vergice, and the yolkes of two Egges, and beate them
together, and put in a little Nutmegges, synamon and Ginger, and Pepper
into the sauce, and then put them all into hte pan to the chickens, and
stirre them together in the pan, and put them into a dish, and serve
them by.

To make a boyle meat after the French waies

Take Pigions and larde them, and then put them on a Broach, and let them
be halfe rosted, then take them off the broach, and make a Pudding of
sweete hearbes of everye sorte a good handfull, and chop Oxe white
amongst the hearbes very small, and take the yolkes of five or sixe
egges and grated bread, and season it with Pepper, Sinamon and Ginger,
Cloves and Mace, suger, and Currans, and mingle all together, and then
put the stuffe on the pigeons round about, and then put the pigeons into
the Cabeges that be perboyled, and binde the Cabeges fast to the
Pigeons, and then put them into the pot where you meane to boyle them,
and put in Beefe broth into them, and cabeges chopped small, nad so let
them boyle, nad put in Pepper, cloves, and Mace, nad pricke the Pigions
full of Cloves before you put the pudding on them, and put a peece of
Butter, Synamon, and Ginger, and put a little Vinegar and white wine, &
so serve them up, and garnishe them with fruite, and serve one in a
dish, nad but a little of the broath you must put into the dish when you
serve them by.

To make a Sallet of all kinde of hearbes

Take your hearbes and picke them very fine into faire water, and picke
your flowers by themselves, and washe them al cleane, and swing them in
a strainer, and when you put them into the dish, mingle them with
Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in
vineger and Oyle, nad throwe the flowers on the toppe of the sallet, and
of every sorte of the aforesaide things and garnish the dish about with
the foresaide thinges, and harde Egges boyled and laide about the dish
and upon the sallet.

A sauce for a Conie

Cut Onions in rundels and frie them in butter, then put to them wine
Vineger, salt, ginger, camomill and pepper, and a little suger, and let
it boyle till it be good and fast, then serve it upon the conie.

To make a Sallet of Lemmons

Cut out slices of the peele of the Lemmons long waies, a quarter of an
inche one peece from an other, and then slice the Lemmon very thinne and
lay him in a dish crosse, and the peeles about the Lemmons, and scrape a
good deale of suger upon them, and so serve them.




--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"