224. SOLOMAN GUNDY another Way.
Take the white part of a turkey, or other fowl, if you have neither, take a little white veal and mince it pretty small; take a little hang beef or tongues, scrape them very fine, a few shred capers, and the yolks of four or five eggs shred small; take a delf dish and lie a delf plate in the dish with the wrong side up, so lie on your meat and other ingredients, all single in quarters, one to answer another; set in the middle a large lemon or mango, so lie round your dish anchovies in lumps, picked oysters or cockles, and a few pickled mushrooms, slices of lemon and capers; so serve it up.
This is proper for a side-dish either at noon or night.
225. To make LEMON CHEESE CAKES.
Blanch half a pound of almonds, and beat them in a stone mortar very fine, with a little rose-water; put in eight eggs, leaving out five of the whites; take three quarters of a pound of sugar, and three quarters of a pound of melted butter, beat all together, then take three lemon-skins, boiled tender, the rind and all, beat them very well, and mix them with the rest, then put them into your paste.
You may make a lemon-pudding the same way, only add the juice of half a lemon: Before you set them in the oven, grate over them a little fine loaf sugar.
226. To make white GINGER BREAD.
Take a little gum-dragon, lay it in rose-water all night, then take a pound of jordan almonds blanch'd with a little of the gum-water, a pound of double-refined sugar beat and sifted, an ounce of cinnamon beat with a little rose-water, work it into a paste and print it, then set it in a stove to dry.
227. To make red GINGER BREAD.
Take a quart and a jill of red wine, a jill and a half of brandy, seven or eight manshets, according to the size the bread is, grate them, (the crust must be dried, beat and sifted) three pounds and a half of sugar beat and sifted, two ounces of cinnamon, and two ounces of ginger beat and sifted, a pound of almonds blanched and beat with rose-water, put the bread into the liquor by degrees, stirring it all the time, when the bread is all well mix'd take it off the fire; you must put the sugar, spices, and almonds into it, when it is cold print it; keep some of the spice to dust the prints with.