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If not enough, a little fresh gravy must be prepared, flavoured as above, and added to the fish. This is the Portuguese way of dressing soles. PORTUGUESE STUFFING. Pound lightly some cold beef, veal, or mutton. Add some fat bacon lightly fried and cut small, some onions, a little garlic or shalot, some parsley, anchovy, pepper, salt, and nutmeg.
If it arises from plethora, open a vein, but with great caution, and use astringents, of which the following will do well: Take prepared pearls, a scruple; red coral, two scruples; mace, nutmeg, each a drachm; cinnamon, half a drachm; make a powder, or with white sugar make rolls.
Boil it up again, and it is ready to send to table. You may make it with cream, thus: Prepare and boil your celery as above, adding some mace, nutmeg, a piece of butter the size of a walnut, rolled in flour; and half a pint of cream. Boil all together. Celery sauce is eaten with boiled poultry.
From this kingdom of Cananore is procured great store of cardomums, pepper, ginger, honey, cocoa-nuts, and archa or areka. This is a fruit about the size of a nutmeg, which is chewed in all the Indies, and even beyond them, along with the leaf of a plant resembling ivy called betel.
His drink was generally ale, except on Christmas, the Fifth of November or some other gala-day, when he would make a bowl of strong brandy punch, garnished with a toast and nutmeg. A journey to London was by one of these men reckoned as great an undertaking as is at present a voyage to the East Indies, and undertaken with scarcely less precaution and preparation.
Further light will be thrown upon this subject and the progress of the cultivation by the following extract of a letter to me from Mr. Campbell, dated in November 1803: Early in the year 1798 Mr. Jones, commercial resident at Amboina, five or six hundred nutmeg plants, with about fifty cloves; but these latter were not in a vigorous state.
To make a COLLIFLOWER PUDDING. Boil the flowers in milk, take the tops and lay then in a dish, then take three jills of cream, the yolks of eight eggs, and the whites of two, season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water, beat all well together, then pour it over the colliflower, put it into the oven, bake it as you would a custard, and grate sugar over it when it comes from the oven.
Chop fine a little winter savoury and thyme, a good quantity of pennyroyal, pepper and salt, a few cloves, some allspice, ginger and nutmeg. Mix these all together, with three pounds of beef suet, and six eggs well beaten and strained. Have ready some hog's fat cut into large bits; and as the skins are filling with the pudding, put in the fat at intervals.
Take care not to put too much indian meal, or the pudding will be heavy and solid. Dip the cloth in boiling water. Shake it out, and flour it slightly. Pour the mixture into it, and tie it up, leaving room for the pudding to swell. Boil it three hours. Serve it up hot, and eat it with sauce made of drawn butter, wine and nutmeg. When cold, it is good cut in slices and fried. Six eggs.
Economic administration was unknown in the 17th and 18th centuries, but the holocaust of spices burnt in the market-place of Amsterdam, and the extermination of the nutmeg trees in Moluccan islands, sent a thrill of horror through the European world, which placed such an exaggerated value on the possession of spices that the wars waged to secure them breathe the romantic fanaticism of a wild crusade.
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