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A Luncheon for Her Majesty Queen Isabella I
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Seasonal Vegetable Platter | Seasonal Fruit Platter Chicken With Orange and Rosewater Sops Carbonadoes (Broiled Beef) with Horseradish Sauce Savory Tosted or Melted Cheese | Rice | Cherry Tarts Custard | Nuts and Cheeses | Tea | Lemon Water Sops for Chickens Take oranges and slice them thin, and put unto them white wine and rose-water, the powder of mace, ginger, and sugar, and set the same upona chafing-dish and coals, and when it is half boiled put to ita good lump of butter, and then lay a good store of sippets of fine white bread therein. And serve your chickens upon them, and trim the sides of the dish with sugar. Carbonadoes The manner of carbonadoes. Now for the manner of carbonadoing, it is in this sort; you shall first take the meat you must carbonado, and scotch it both above and below, then sprinkle good store of salt upon it, and baste it all over with sweet butter melted, which done, take your broiling iron; I do not mean a gridiron (though it be much used for this purpose) because the smoke of the coals, occasioned by the dropping of the meat, will ascend about it and make it stink; but a plate iron made with hooks and pricks, on which you may hang the meat, and set it close before the fire, and so the plate heating the meat behind as the fire doth before, it will both the sooner and with more neatness be ready: then having turned it, and basted it till it be very brown, dredge it, and serve it up with vinegar and butter. Rice Boil a quart of Milk in a large Pipkin; as soon as it boileth, take it from the fire, and instantly put into it five or six spoonfuls of picked Rice. And cover it close, and so let it stand soaking in the Chimney-corner two hours. Then set it on the fire again, to make it stew or boil simpringly for an hour, or an hour and half more, till it be enough. Then put sugar to it, and so serve it in Savoury Tosted or Melted Cheese Cut pieces of quick, fat, rich. Well atsted cheese (as the best of Brye, Cheshire.&cc. or sharp thick Cream-Cheese) into a dish of thick beaten melted butter, that hath serves for Sparages or the like, or pease, or other boiled Salat, or ragout of meat, or gravy of Mutton: and , if you will. Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set this all to melt upon a Chafing-dish of coals, and stir all well together, to Incorporate them; and when all is of equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel. A cherry tart Take the fairest cherries you can get , and pick them clean from leaves and stalks; then spread out your coffins for your pippin tart, and cover the bottom with sugar, some sticks of cinnamon, here and there, a clove;then lay in more cherries, and so more sugar, cinnamon, and cloves till the coffin be filled up: then cover it, and bake it in all points as the codling and pippin tart, and so serve it; and in the same manner you may make tarts of gooseberries, strawberries, raspberries, bilberries, or any other berry whatsoever. To make a Custarde A custarde the coffyn must be fyrste hardened in the oven, and the take a quart of creame and fyve or syxe yolkes of egges. And beate them well together, and put them into the creame, and put in Suger and small Rasyns and Dates sliced, and put them into the coffyn butter or els marrowe, but on the fyshe daies put in butter. |
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