Serve them with strong Gravey, and as much
White Wine hot, and garnish with Slices of Lemon and Raspings of Bread
sifted and toasted before the Fire.
To make _Sugar Comfits_ of any Sort. From Mrs. _Anne Shepherd_ of
_Norwich._
The Seeds which we generally make Comfitts of, are Carraways, Coriander and
Anise-Seeds; these, when they are cover'd with Sugar, are call'd Comfits,
(_Confects_).
The Instruments to be employ'd for this Use, are first a deep-bottom'd
Bason of Bell-Metal, or Brass, well tinn'd, to be hung over some hot Coals.
Secondly, You must have a broad Pan to put hot Coals in.
Thirdly, Provide a Brass Ladle to pour the Sugar upon the Seeds.
Fourthly, You must have a Brass Slice to scrape off the Sugar that may
chance to hang upon the side of the hanging Bason.
Then take care that your Seeds are dry, or dry them well in your hanging
Pan.
To every quarter of a Pound of Seeds use two Pounds of fine Sugar beaten;
unless to Anise-Seeds, use two Pounds of Sugar to half a Pound of Seeds.
To begin the Work, put three Pounds of fine Sugar into the Bason with one
Pint of Water, to be stirr'd well together till the Sugar is wet; and boil
it gently, till the Sugar will rope from the Ladle like Turpentine, and it
is enough.
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