399. Friccasies or Veal Collops.
Hacke or chop your veal colops and grate nutmeg over it then heat in your frying white wine butter Anchovese and Shallot and capers with your meat still shaking your pan as the liquor may thicken then when your meat is fryed enough from being raw (for if to long it will make it hard) then take more white wine nutmeg and the yolks of 3 eggs and beat them into your pan and shake all very well together and So Serve it in you may mince your capers if you please and rabits or chickens eat well so.
400. Sr Edward Gust’s Cordiall for Old and Young.
Take an ounce of conserve of red roses a dram of Diascordium & a Scruple of confection of allkermes incorporate all these well together then pot it up for your use and take the quantity of a nutmeg last at night when any faintiness is on the Spirits or Stomache.
401. A Oringe Pudding or Lemon.
Take half a pound of loafe Sugar sift’d and dryed 4 ounces of Lammas wheat flour finely sift’d and dryed very well 6 ounces of fresh butter and the yolkes of 4 new laid eggs and the whites of 7 beat your butter in a bowle till it be like pap not heat at all but raw with 2 spoonfulls of Sack and 2 of rosewater you may infuse some clovejilly flowers in your rosewater to make it look brown when your butter is beat like pap then you must put in your 4 yolkes and 7 whites of egg and beat them up together till it’s a little mingled then put in the Sugar then the flour and keep beating of it upwards as for Biskit it must not be Slackned in the beating but beat an hour then take the peel of 2 oringes candied or raw but if raw boyle out the bitterness shred in your peel but put it not in till the last and then squeeze in the juice of 2 oringes if you have any when it is beat an hour and half and your peel in you may add perfume and have a pound of flour 4 ounces of butter 2 eggs whites and yolkes 2 spoonfulls of Sack make it up in paste cover the dish with it very thin bottom and brims and put your pudding in a flat broad dish and cover it with some of the same paste a little thicker at top set it in an oven hot enough for manchet & 3 quarters of an hour will bake it.
402. The Lady Long’s way of drying a Gamon of Bacon.
Let it be as long as you can unsalt’d if it take wind a little the better provided it taint not then salt it leasurely by degrees moderately with bay salt and some peeter salt if you please then gently Dry it and when you boyle it change it out of boyling into cold waters divers times wch will make it look ye reder.
403. To frye Venison.
First slice it then flour’t through a tin drudge then fry it in fresh butter untill it is a little crisped then pour away that butter then put to it a little gravey nutmeg, mustard, and Sugar and So Serve it in when warmed and Shaked with your venison in a pan and pour’d out altogether into your dish.