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Then take the yolks of ten Eggs, with the Whites of two; beat them well, and put them to your former Ingredients. Then take a spoonful of grated-bread. Mingle all these together, with half a pound of fine-sugar, the Marrow of six or seven bones, and some Salt, and so fill your Puddings. They will be much the better, if you put in some Ambergreece. My Lord d'Aubigny eats Red-herrings thus broiled.
Then put in the Cream boyling from the fire, pour it on high, but stir it not; cover it with a dish, and when it is settled, strew on the top a little fine Sugar mingled with three grains of Ambergreece, and one grain of Musk, and serve it up. My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus. Beat all these together with a whisk, till all appeareth converted into froth.
When all is in, set it upon the fire to stew for 1/8 of an hour. Then sprinkle all about the top of it the juyce of a 1/4 part of a Limon; and if you will, you may strew Powder of Cinnamon and Sugar, or Ambergreece upon it. The manner of boiling Rice to eat with Butter, is this. In a Pipkin pour upon it as much water, as will swim a good fingers breadth over it.
He describes some very agreeable ghosts, as, for instance, those which appeared to a gentleman, a friend of the author's, in the guise of "an inveigling troop of naked virgins, whose odoriferous breath more perfumed the air than ordnance would that is charged with amomum, musk, civet and ambergreece."
When it is half boiled, put in some crusts of light French-bread, and boil on, till all be enough, and then serve them up. You may put in three or four grains of Ambergreece, when you put in the Nutmeg, that in the boiling it may melt. You may also put in a little White-wine or Verjuyce at the last, or some juyce of Orange. At Glocester they use Lamprey's thus.
Erin-go-roots, Candid-Limon peels, ana, three Ounces, Candid Orange peels two Ounces, Candid Citron-peels four Ounces, of powder of white Amber, as much as will lie upon a shilling; and as much of the powder of pearl, 20 grains of Ambergreece, three grains of Musk, a book of leaf gold, Cloves and Mace, of each as much as will lie upon a three pence; cut all these as small as possible you can.
After you have thus made your Posset, let it stand warm a while that the curd may thicken: but take heed it boil not, for that would dissolve it again into the consistence of Cream. When you serve it up, strew it over with Powder of Cinnamon and Sugar. It will be much the better, if you strew upon it some Ambergreece ground with Sugar.
A Perfume for Cloths, Gloves. Take of Linet two grains, of Musk three, of Ambergreece four, and the oyl of Bems a pretty quantity; grinde them all upon a Marble stone fit for that purpose; then with a brush or sponge rake them over, and it will sweeten them very well; your Gloves or Jerkins must first be washed in red Rose-water, and when they are almost dry, stretch them forth smooth, and lay on the Perfumes.
When your Cream hath boiled about a quarter of an hour, thicken it up with the Eggs, and sweeten it with Sugar; and take half a pint of Sack and six spoonfuls of Ale, and put into the basin or dish, you intend to make it in, with a little Ambergreece, if you please.
I conceive, that if you put enough Ox-marrow, you need no butter; and that it may do well to add Ambergreece, Dates-sliced and pithed, Raisins, Currants, and a little Sugar. Peradventure this might be done well in a Silver-flagon close luted, set in Balneo bulliente, as I make the nourishing broth or gelly of Mutton or Chickens, &c.
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