150. To make a POSSET with Almonds.
Blanch and beat three quarters of a pound of almonds, so fine that they will spread betwixt your fingers like butter, put in water as you beat them to keep them for oiling; take a pint of sack, cherry or gooseberry wine, and sweeten it to your taste with double refin'd sugar, make it boiling hot; take the almonds, put to them a little water, and boil the wine and almonds together; take the yolks of four eggs, and beat them very well, put to them three or four spoonfuls of wine, then put it into your pan by degrees, stirring it all the while; when it begins to thicken take it off, and stir it a little, put it into a china dish, and serve it up.
151. To make DUTCH-BEEF.
Take the lean part of a buttock of beef raw, rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times, then salt it with common salt, and two ounces of saltpetre; let it lie a fortnight, turning it every day, then roll it very straight, and put it into a cheese press day and night, then take off the cloth and hang it up to dry in the chimney; when you boil it let it be boiled very well, it will cut in shivers like dutch beef.
You may do a leg of mutton the same way.
152. To make PULLONY SAUSAGES.
Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.—When you use them roll them up with as much egg as will make them roll smooth; in rolling them up make them about the length of your fingers, and as thick as two fingers; fry them in butter, which must be boiled before you can put them in, and keep them rolling about in the pan; when they are fried through they are enough.
153. To make an AMBLET of COCKLES.
Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown.
This is proper for a side-dish either for noon or night.