Rice-pudding in guts.
Take a pottle of Milk, set it over the fire, and put therein three quarters of a pound of Rice well pick'd and wash'd, with
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
- 1674.
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- Subject terms
- Cookery -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Cite this Item
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"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Page 307
a little beaten Ma••e, and boil it till the Mace be dry, then pour your Rice into a strainer, that you may drain it from its moisture, then put to it the yolks of eight Eggs, and the whites of four, three quar∣t••rns of Sugar, a quarter of a pint of Rose∣water, a pound and half of Currans, and the like quantity of Beef-suet minced, sea∣son it with Nutmeg, Cinamon and Salt; then d••y the small guts of a Hog, Sheep or Heifer, being well cleansed and steeped, fill your guts with the aforesaid ingredients, cut your guts a foot long, tye them both ends together; a quarter of an hours boiling will serve the turn.
Or you may boil the Rice first in Water then in Milk, after that with Salt in Cream; then take half a dozen Eggs, grated Bread, good store of Marrow minced small, some Nutmeg, Sugar and Salt, fill the guts, put them in a Pipkin, and boil them in Milk and Rosewater.