To make good the name of
the Cake, there should be a Pound of a sort. Some put about a quarter of a
Pound of Caraway Comfits; but every way is good. Bake these in little Pans,
in, a gentle Oven, and when they are quite cold, turn them out, and keep
them in oaken Boxes, with Papers between them, in a dry Place.
To make a Six Hour Pudding. From the same.
Take a Pound of Beef Suet, pick'd clean from the Skins and bloody Parts,
and chop it pretty small; then take a Pound of Raisins of the Sun, and
stone them; then shred them, and mix them together: add to them a large
spoonfull of Flour, and six Eggs beaten, a little _Lisbon_ Sugar, some
Salt, and some Cloves, and Mace, beaten. Then mix these well together, and
make two Puddings of them, tied up in Cloths well flour'd; boil them six
Hours, and serve them with Sugar and Butter in Cups. This will cut very
firm, and not taste at all greasy. And if you save one cold, cut it in
Slices, and lay it upon a Grid-Iron, under Beef while it is roasting, and
it eats very well with Beef Gravey hot.
To make a _Venison_ Pasty. From the same.
Take six Pounds of Cambridge potted Butter, and rub it into a peck of
Flour, but do not rub in your Butter too small; and then make it into a
Paste, with Water: then butter your Pan well, and when your Paste is roll'd
out thick, lay it in the Pan, preserving only enough for the Lid.
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