Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 28, 2025
Take the Raspis, and set them over the fire in a Posnet, and gather out the thin juyce, the bottom of the skillet being cooled with fair water, and strain it with a fine strainer, and when you have as much as you will, then weigh it with Sugar, and boil them till they come to a Gelly, which you may perceive by drawing your finger on the back of the spoon. To dry Fox Skins.
You need not to boil the juyce, before you put it to the Sugar, and consequently do not scum it before the Sugar and it boil together: but then scum it perfectly: and take care before, that the juyce be very clear and well strained. Take some juyce of red Currants, and put into it a convenient proportion of some entire Currants cleansed from the stalks and buttons at the other end.
Then squeese juyce of Limon into it, or of sharp Orange, or Verjuyce or Vinegar; and heat it again as much as you please upon the fire. It will ever after continue thick, and never again, upon any heating, grow oily, though it be cold and heated again twenty times. Put of this butter to boiled Pease in their dish, which cover with another; so shake them very strongly, and a good while together.
Very merry we were, and when the women were merry and rose from table, I above with them, ne'er a man but I, I began discourse of my not getting of children, and prayed them to give me their opinions and advice, and they freely and merrily did give me these ten, among them Do not hug my wife too hard nor too much; eat no late suppers; drink juyce of sage; tent and toast; wear cool holland drawers; keep stomach warm and back cool; upon query whether it was best to do at night or morn, they answered me neither one nor other, but when we had most mind to it; wife not to go too straight laced; myself to drink mum and sugar; Mrs.
If you make the shoulders into Gambons, you must have a care to cut away a little piece of flesh within, called in Dutch the Mause; for if that remain in it, the Bacon will grow resty. Spinage is the chief herb to have the juyce; Wheat also is very good, when it is young and tender.
Such Gravy, with an Onion split in two, lying in it, whiles it is heating, and a little Pepper and Salt, and juyce of Limon or Orange, and a few Chippings of light-bread, is very good Sauce for Partridges or Cocks. Take Spinage, and chop it a little; then boil it, till it be tender.
The Lady Thornburghs Syrup of Elders. Take Elder-berries when they be red, bruise them in a stone Mortar, strain the juyce, and boil it to a consumption of almost half, scum it very clear, take it off the fire whilest it is hot, put in sugar to the thickness of a syrup; put it no more on the fire, when it is cold, put it into Glasses, not filling them to the top, for it will work like Beer.
To make a French Tart. Take a quarter of Almonds or thereabouts, and peel them, then beat them in a mortar, take the white of the breast of a cold Capon, and take so much Lard as twice the quantity of the Capon, and so much Butter, or rather more, and half a Marrow-bone, and if the bone be little then all the Marrow, with the juyce of one Lemon; beat them all together in a Mortar very well, then put in one half pound of loaf sugar grated, then take a good piece of Citron, cut it in small pieces, and half a quarter of Pistanius, mingle all these together, take some flour, and the yolks of two or three Eggs, and some sweet Butter, and work it with cold water.
Then take them off, and squeese out all their juyce in a press with screws, and scum all the fat from it, and put it between two dishes upon a Chafing-dish of Coals to boil a very little, or rather but to heat well; for by then it is through hot, the juyce will be ripened enough to drink, whereas before it was raw and bloody; then if you perceive any fat to remain and swim upon it, clense it away with a Feather.
Take Grapes when they be almost through ripe, and cut the stalks off, and stone them in the side, and as fast as you can stone them strew Sugar on them; you must take to every pound of Grapes three quarters of a pound of Sugar, then take some of the sower Grapes; and wring the juyce of them, and put to every pound of Grapes two spoonfuls of juyce, then set them on the fire, and still lift up the pan and shake it round, for fear of burning to, then set them on again, & when the Sugar is melted, boil them as fast as you can possible, and when they look very clear, and the syrup is somewhat thick, they are enough.
Word Of The Day
Others Looking