Page 160
BOOK XV.
Contains all manner of Tarts, and made dishes.
How to make a Bacon Tart.
YOU must take some fat clear Bacon that is not rusty, and scrape it with your knife, until you have the quan∣tity of a pound or upwards, throw it into fair water: after its well soakt, drain it out, and put it in a stone morter, and beat it with a wooden pestle; then put to it some Orangado, and dryed Cittern sliced; put to it some Rose water, two handfuls of grated bread, eight eggs, casting away four whites; a pint and half of cream; season it with Sugar, Cinamon, Ginger, Nutmeg, and a little Salt; beat it all together well, and when your cof∣fin, or coffins are made, and a little dryed in an oven, you may put it in and bake it, and serve it up, with a cut, and Wafers on it.
To make an Almond Tart.
TAke about one pound of sweet Almonds, being blancht, and watred for a while, beat them in a stone Morter, with a little Rose water; and when they are well beaten, beat them in again with a little cream, and put on about a quart of cream on the fire, and put them therein; keeping them stirring that it doth not burn to: let them boyl (with three or four sticks of Cinamon, large Mace, and a grain of musk tyed with a thred) until it grows thick, then take it off the fire, and beat in the yolks of about six eggs, with the whites of three; so season it with Sugar, a little Orangado sliced, and Cittern; your coffin or dish being rea∣dy, put it in, and bake it.