Some Newfangled Recipes

These come from a cookbook printed in 1658.

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THE COMPLEAT COOK.
Expertly prescribing the most ready wayes
Printed by E.B. for Nath. Brook, at the Angel in Cornhill, 1658.

To fry Chickens.
Take five or six and scald them, and cut them in pieces, then flea the
skin from them, fry them in Butter very brown, then take them out, and
put them between two Dishes with the Gravy of Mutton, Butter, and an
Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on
your Dish, put fryed Parsley on the top of your Chicken being Dished,
and so serve them.

To roast Oysters.
Take the greatest Oysters you can get, and as you open them, put them
into a Dish with their own Liquor, then take them out of the Dish, and
put them into another, and pour the Liquor to them, but be sure no
gravell get amongst them; then set them covered on the fire, and scald
them a little in their owne Liquor, and when they are cold, draw eight
or ten Lards through each Oyster; season your Lard first with Cloves,
Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and
spit your Oysters thereon, then tye them to another spit, and roast
them. In the roasting bast them with Anchovy sauce, made with some of
the Oyster Liquor, and let them drip into the same dish where the
Anchovy sauce is; when they be enough, bread them with the crust of a
roul grated on them, and when they be brown, draw them off, then take
the sauce wherewith you basted your Oysters, and blow off the fat, then
put the same to the Oysters, wring in it the juyce of a Lemon, so serve
it.

To make Mrs. Leeds Cheese Cakes.
Take six quarts of milk and ren it prety cold, and when it is tender
come drayn from it your Whey in a strainer, then hang it up till all the
Whey be dropt from it, then presse it, change it into dry cloaths till
it wet the cloth no longer, then beat it in a stone Morter till it be
like butter, then straine it through a thin strayner, mingle it with a
pound and a halfe of butter with your hands, take one pound of Almonds,
and heat them with Rosewater till they are like your Curd, then mingle
them with the yolks of twenty Eggs and a quart of Cream, two great
Nutmegs, one pound and a half of sugar, when your Coffins are ready and
going to set in the Oven; then mingle them together, let your Oven be
made hot enough for a Pigeon Pye, and let a stone stand up till the
scorcthing be past, then set them in, half an hour will bake them well,
your Coffins must be made with Milk and Butter as stiffe as for other
Past, then you must set them into a pretty hot Oven, and fill them full
of Bran, and when they are harded, take them out, and with a Wing, brush
out the Bran, they must be pricked.

To make Sugar Cakes or Jumbals.
Take two pound of flower, dry it and season it very fine, then take
pound of Loaf Sugar, and beat it very fine, and searce it, mingle
Flower and Sugar very well, then take a pound and a halfe of sweet
Butter and wash out the Salt, and breake it into bits with your Flower
and Sugar, then take yolks of foure new laid Eggs, and four or five
spoonfuls of Sack, and four spoonfuls of Creame; beat all these
together, then put them into your Flower, and knead them to a Past,
make them into what fashion you please, and lay them upon Paper or
Plates, and put them into the Oven, and be carefull of them, for
little thing bakes them.
For Jumbals you must only adde the whites of two or three Eggs.

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