Fool and Trifle

The English Housewifes Skill in Cookery

round about it, and upon it, and throw pepper upon the butter, that as it melts, the pepper may fall upon the bacon; then cover it, and make a proportion of a Piggs head in paste upon it, and then bake it as you bake a Red Deere or things of a like nature, only the Paste would be ofWheat meale.

A herring pie.

 

Take white pickled Herrings of one nights watering, and boil them a little, then pill off the skin, and take only the backs of them, and picke the fish cleane from the bones, then take good store of raysins of the Sunne, and stone them and put them to the fish: then take a warden or two, and pare it, and slice it in small slices from the chore, and put it likewise to the fish: then with a very sharp shredding knife shred all as small and a fine as may be; then put in a good store of currants, sugar, cinammon, slic't dates, and so put it in the coffin with good store of very sweete butter, and so cover it, and leave only a round vent-hole on the top of the lid, and so bake it like pies of that nature: When it is sufficiently baked, draw it out and take Claret-wine and a little verjuyce, sugar cinammon, and sweet butter, and boyle them together; then put it in at the vent hole, and shake the pie a little, put it again into the Oven for a little space, and so serve it up, the lid being candied over with sugar, and the sides of the dish being trimmed with sugar.

 

A ling pie

Take a Hole of the best Ling that is not much waterd and is well sodden and cold, but whilest it is hot take of the skin, and pare and clean it underneath, and pick out the bones cleane from the fish: then cut it into grosse bits and let it lie: then take the yelks of a dozen eggs boyld exceedingly hard, and put them to the fish, and shred all together as small as possible: then take all manner of the best and finest pot herbs, and chop them wonderfull small, and mix them also with the fish; then season it with pepper, cloves, and mace, and so lay it in a coffin with great store of sweet butter, so as it may swim therein, and then cover it, and leave a vent-hole open at the top (when it is bak't, draw it, and take verjuyce, sugar, cinammon and butter, and boyle them together, and first with a feather annoynt all the lid over with that liquor, and then scrape good store of sugar upon it; then powre the rest of the liquor into the vent hole, and then set it into the Oven agaien for a very little space, and then serve it up as pies of the same nature; and both these pies of fish before rehearsed, are especiall Lenten dishes.

A fool

Take a pint of the sweetest and thickest Creame that can be gotten, and set it on the fire in a very cleane scowred skiller, and put in sugar, cinammon, and a nutmeg, cut into foure quarters, and so boyle it well: then take the yelkes of foure eggs, and take off the filmes, and beate them well with a little sweete creame: then take the foure quarters of the nutmeg out of the creame, then put in the egges, and stir it exceedingly, till it be thicke: then take a fine Manchet (fine white bread loaf) and cut it into thin shives, as much as will cover a dish-bottome, and holding it in your hand, powre halfe the creame into the dish: then lay your bread over it, then cover the bread with the rest of the creame, and so let it stand till it be cold: then strow it over with caraway Comfets, and prick up some cinamon Comfets, and some slic't dates; or for want thereof, scrape all over it some sugar, and trim the sides of the dish with sugar, and so serve it up.

 

A trifle

Take a pint of the best and thickest creame, and set it on the fire in a cleane skillet, and put into it sugar, cinammon, and a nutmeg cut into foure quarters, and so boyle it well; then

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