Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 28, 2025
Then open it with a spoon, and pour into it the juyce of three or four good Limons; then take it presently off the fire, letting it not boil more above a walm: Then run it through a Hippocras bag, putting spirit of Cinnamon, or of Ambergreece, or what you please to it. Boil no Salt in it at first, for that will make the gelly black.
Then to every pint of Liquor put a pound of Sugar, and boil it up to a gelly, skimming it well, as the scum riseth, and you will have a pure gelly. Take them clean picked, and fresh gathered in the morning, in a bason, set them over the fire, that their juyce may sweat out, pressing them all the while with the back of your preserving spoon, to squeese out of them all that is good.
Cover over on both sides all the flesh with this, pretty thick, pressing it on with your fingers and flat Knife, to make it lie on. This turning the steaks will make the juyce run back the other way; and before it run through, and drop through this side, you must turn again the other side; doing so till the Steaks be broiled enough.
If you put in a little juyce of Quince, when you boil it up, it will be the quicker. Then strain each from their course fæces: and mingle the decoctions, and put Sugar to them, and boil them up to a Gelly. Or with the flesh and some juyce of Quinces, make Marmulate in the Ordinary way; which whiles it is boiling, put to it the Mucilage of the seeds to Incorporate it with the Marmulate.
Pour into the Wine the juyce that comes out from the Cherries; but put all the solid substance of them into a long bag of boulter-cloth, and hang it in the Wine at the bung, so that it lie not in the bottom, but only reach to touch it, and therefore nail it down at the mouth of the bung. Then stop it close.
Let these boil a little together. Have also ready some fine Sugar boiled to a candy height. You do not stone the whole Currants put into the juyce, unless you please.
In that century, however, they applied the mercenary cure inwardly, and prepared it thus: "Take Damask Roses half-blown, cut off thier whites, and stamp them very fine, and straine out the Juyce very strong; moisten it in the stamping with a little Damask Rose water; then put thereto fine powder Sugar, and boyl it gently to a fine Syrup; then take the Powders of Amber, Pearl, Rubies, of each half a dram, Ambergreese one scruple, and mingle them with the said syrup till it be somewhat thick, and take a little thereof on a knifes point morning and evening."
You must not take much Sorrel, for fear of turning the Cream; but less Tansey, so little that it may not taste distinctly in the composition. The juyce of Limons is put in at the end of all. You may lay thin slices of Limon upon the Tansey made, and Sugar upon them. Take twelve quarts of Milk warm from the Cow, turn it with a good spoonful of Runnet.
When the Capon, Chickens, or Fowl, have been long enough before the fire, to be through hot, and that it is time to begin to baste them: baste them once all over very well with fresh Butter; then presently powder it all over very thin with Flower. This by continuing turning before the fire, will make a thin crust, which will keep in all the juyce of the meat.
Also a Marmulate made of those Apples, and juyce of Quinces, is very good. Take only the Cores, and slice them thin, with the seeds in them. If you have a pound of them, you may put a pottle of water to them. Boil them, till they be all Mash, and that the water hath drawn the Mucilage out of them, and that the decoction will be a gelly, when it is cold.
Word Of The Day
Others Looking