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Updated: June 13, 2025
From the foremost ranks to the colours they were all armed cap-a-pie with small arms, as we reckoned them at a distance, yet very sharp and case-hardened. Their right and left wings were lined with a great number of forest puddings, heavy pattipans, and horse sausages, all of them tall and proper islanders, banditti, and wild.
CURD PUFFS. Turn two quarts of milk to curd, press the whey from it, rub it through a sieve, and mix four ounces of butter, the crumb of a penny loaf, two spoonfuls of cream, half a nutmeg, a little sugar, and two spoonfuls of white wine. Butter some small cups or pattipans, and fill them three parts. Orange-flower water is an improvement.
OYSTER PATTIES. Put a fine puff-crust into small pattipans, and cover with paste, with a bit of bread in each. While they are baking, take off the beard of the oysters, cut the oysters small, put them in a small tosser, with a dust of grated nutmeg, white pepper and salt, a taste of lemon peel, shred as fine as possible, a spoonful of cream, and a little of the oyster liquor.
Send them up round the meat, or in a small dish. POTATOES SCALLOPED. Having boiled and mashed the potatoes, butter some clean scallop shells, or pattipans, and put in the potatoes. Smooth them on the top, cross a knife over them, strew on a few fine bread crumbs, sprinkle them a little with melted butter from a paste brush, and then set them in a Dutch oven.
Potato, or Lemon Cheesecakes: Take six ounces of potatoes, four ounces of lemon-peel four ounces of sugar, four ounces of butter; boil the lemon-peel til tender, pare and scrape the potatoes, and boil them tender and bruise them; beat the lemon-peel with the sugar, then beat all together very well, and melt all together very well, and let it lie till cold: put crust in your pattipans, and fill them little more than half full: bake them in a quick oven half an hour, sift some double-refined sugar on them as they go into the oven; this quantity will make a dozen small pattipans.
Then beat the yolks of ten and the whites of four eggs. Pound in a mortar two candied oranges, and a fresh one with the bitterness boiled out, till they are as tender as marmalade, without any lumps. Beat the whole together, and put it into pattipans. ORANGE CHIPS. Cut oranges in halves, squeeze the juice through a sieve, and soak the peels in water.
Put some paste at the bottom of the pattipans, with alternate layers of apples and angelica: pour in some of the syrup, put on the lid, and bake them carefully.
LOBSTER PATTIES. To be made as oyster patties, gently stewed and seasoned, and put into paste baked in pattipans, with the addition of a little cream, and a very small piece of butter. LOBSTER PIE. Boil two or three small lobsters, take out the tails, and cut them in two. Take out the gut, cut each into four pieces, and lay them in a small dish.
Thus shouting and hooting they fought like dragons, and charged through the Pattipans and Sausages. The Chitterlings perceiving this fresh reinforcement, and that the others would be too hard for 'em, betook themselves to their heels, scampering off with full speed, as if the devil had come for them.
Beat up eight eggs, half a pound of butter, and a grated nutmeg. Put in half a pound of currants, well washed and dried, and a spoonful of brandy or white wine. Bake them in pattipans, or raised crusts. BREAD PUDDING. Grate some white bread, pour over some boiling milk, and cover it close. When soaked an hour or two, beat it fine, and mix with it two or three eggs well beaten.
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