United States or Iceland ? Vote for the TOP Country of the Week !
In 1452, George Neville of Balliol, brother of the King-maker, gave the most prodigious pass-supper that was ever served in Oxford. On the first day there were 600 messes of meat, divided into three courses. The second course is worthy of the attention of the epicure: SECOND COURSE Vian in brase. Carcell. Crane in sawce. Partrych. Young Pocock. Venson baked. Coney. Fryed meat in paste. Pigeons.
But our President would never have been admitted, for ingrissing to his private, Oatmeale, Sacke, Oyle, Aquavitz, Beef, Egges, or what not, but the Kettell: that indeed he allowed equally to be distributed, and that was half a pint of wheat, and as much barley boyled with water for a man a day, and this being fryed some twenty-six weeks in the ship's hold, contained as many wormes as graines; so that we might truly call it rather so much bran than corrne, our drinke was water, our lodgings Castles in the ayre; with this lodging and dyet, our extreme toile in bearing and planting Pallisadoes, so strained and bruised us, and our continual labour in the extremitie of the heat had so weakened us, as were cause sufficient to have made us miserable in our native countrey, or any other place in the world."
Nothing will serve but they must arouse our kytchen-maide and have some paltry chubb or gudgeon fryed in greese, filling ye house wyth nauseous odoures, and wyth their ill prattle of fyshing tackle, not to say the comely milke-maides they have seen along some wanton meadowside, soe that I am moste distraught.
Had we beene as free from all sinnes as gluttony, and drunkennesse, we might haue beene canonized for Saints; But our President would never haue beene admitted, for ingrossing to his private, Oatmeale, Sacks, Oyle, Aquavitoe, Beefs, Egges, or what not, but the Kettell; that indeed he allowed equally to be distributed, and that was halfe a pint of wheat, and as much barley boyled with water for a man a day, and this having fryed some 6 weekes in the ships hold, contained as many wormes as graines; so that we might trudy call it rather so much bran than corns, our drinks was water, our lodgings Castles in the ayre.
When they are fryed enough, lay them in a hot dish covered, over a Chafing-dish, and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before; and when they are enough, put them into the dish to the other. Cut a leg of Veal into thin slices, and beat them; or the like with Chicken, which must be flead off their skin.
Our men haue eaten of the Beares, Hares, Patriges, Larkes, and of their wild foule, and find them reasonable good meat, but not so delectable as ours. Their wild foule must be all fleine, their skins are so thicke: and they tast best fryed in pannes. The Countrey seemeth to be much subiect to Earthquakes.
"Take about halfe a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley and Sweet Marjoram slipped off the stalkes, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves and beat them, take ten Eggs and beat them, then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz, after it is fryed, let it stand til it be cold, then fill your Pye, take sliced Apples thinne rounde-wayes, and lay a row of the Froiz and layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it, when the pye is baked take six yelks of Eggs, some White-wine or Vergis, and make a Caudle of this, but not too thicke, cut up the Lid and put it in, stir them wel together whilst the Eggs and Pompions be not perceived and so serve it up."
The Mussels after they are well pick'd are flower'd and fryed in some places, and eaten with Butter and Mustard, and the French make rich Soups of them. As this is a Season when we have plenty of Quinces, I shall insert the following Receipt for making Wine of them, which is very pleasant. To make Quince Wine. From Mrs.
About 6 feet of the lower extremity of the large gut of the Buffaloe is the first mosel that the cook makes love to, this he holds fast at one end with the right hand, while with the forefinger and thumb of the left he gently compresses it, and discharges what he says is not good to eat, but of which in the squel we get a moderate portion; the mustle lying underneath the shoulder blade next to the back, and fillets are next saught, these are needed up very fine with a good portion of kidney suit; to this composition is then added a just proportion of pepper and salt and a small quantity of flour; thus far advanced, our skilfull opporater C-o seizes his recepticle, which has never once touched the water, for that would intirely distroy the regular order of the whole procedure; you will not forget that the side you now see is that covered with a good coat of fat provided the anamal be in good order; the operator sceizes the recepticle I say, and tying it fast at one end turns it inwards and begins now with repeated evolutions of the hand and arm, and a brisk motion of the finger and thumb to put in what he says is bon pour manger; thus by stuffing and compressing he soon distends the recepticle to the utmost limmits of it's power of expansion, and in the course of it's longtudinal progress it drives from the other end of the recepticle a much larger portion of the than was prevously discharged by the finger and thumb of the left hand in a former part of the operation; thus when the sides of the recepticle are skilfully exchanged the outer for the iner, and all is compleatly filled with something good to eat, it is tyed at the other end, but not any cut off, for that would make the pattern too scant; it is then baptised in the missouri with two dips and a flirt, and bobbed into the kettle; from whence after it be well boiled it is taken and fryed with bears oil untill it becomes brown, when it is ready to esswage the pangs of a keen appetite or such as travelers in the wilderness are seldom at a loss for.
For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings. To make a CUSTARD PUDDING. Take a pint of cream, mix it with six eggs well beat, two spoonfuls of flour, half a nutmeg grated, a little salt and sugar to your taste; butter your cloth, put it in when the pan boils, baste it just half an hour, and melt butter for the sauce. To make FRYED TOASTS.
Word Of The Day