The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Section 7.

The most Excellent Wayes of making all Sorts of Puddings.

A boild Pudding.

BEat the yolks of three eggs with rose-water, and half a pint of cream, warm it with a piece of but∣ter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nut∣meg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a shilling, then take a double cloth, wet it and flour it, tie it fast, and put it in the pot; when it is boild; serve it up in a dish with butter, verjuyce, and sugar.

Otherwayes.

Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloath.

To boil a Pudding otherwayes.

TAke a pint of cream or milk, and boil it with a stick of cinamon, being boild, let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny roul very thin,

and being slic't beat all together, then put in some sugar and flour the cloath; being boild for sauce, put butter, sack, and sugar, beat them up together, and scrape sugar on it.

Other Pudding.

Sift grated bread through a cullender, and mix it with flour, minced dates, currans, nutmeg, cinamon, minced suet, new milk warm, sugar, and eggs, take away some of the whites, and work all together, then take half the pud∣ding for one side, and half for the other side, and make it round like a loaf, then take butter and put it into the midst, and the other side aloft on the top, when the liquor boils, tye it in a fair cloth and boil it, being boild cut it in two, and so serve it in.

To make a Cream Pudding to be boild.

TAke a quart of cream and boil it with mace, nutmeg, and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flour; then take a thick napkin, wet it, and rub it with flour, and tie the pudding up in it; being boild, make sauce for it with sack, sugar and butter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and scrape sugar on it.

To make a green boild Pudding of sweet Herbs.

TAke and steep a penny white loaf in a quart of cream, and onely eight yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of spinage, saffron, cina∣mon, nutmeg, sweet marjoram, time, savory, penniroyal minced very small, and some salt, boil it with beef-suet,

marrow, (or none) These puddings are excellent for stuf∣fings of rroast or boild Poultrey, Kid, Lamb, or Turkey, Veal, or Breasts of Mutton.

To make a Pudding in haste.

TAke a pint of good milk or cream, put thereto a handful of raisins of the sun, with as many currans, and a piece of butter, then grate a manchet and a nut∣meg, and put thereto a handful of flour; when the milk boils, put in the bread, let it boil a quarter of an hour, then dish it up on beaten butter.

To make a Quaking Pudding.

SLice the crumbs of a penny manchet, and infuse it three or four hours in a pint of scalding hot cream, covering it close, then break the bread with a spoon very small, and put to it eight eggs, and but onely four whites, beat them together very well, and season it with sugar, rose-water, and grated nutmeg: If you think it too stiff, put in some cold cream, and beat them well together; then wet the bag or napkin and flour it, put in the pudding, tie it hard, and boil it half an hour, then dish it, and put to it butter, rose-water, and sugar, and serve it up to the table.

Otherwayes baked.

SCald the bread with a pint of cream as abovesaid, then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar, or wallnuts, and season it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a pound of dates slic't and cut small, a handful of currans boiled, and some marrow minced, beat them all together and bake it.

To make a Quaking Pudding either boild or baked.

TAke a pint of good thick cream, boil it with some large mace, whole cinamon, and slic't nutmeg, then take six eggs, and but three whites, beat them well, and grate some stale manchet, the quantity of a half penny loaf, put it to the eggs with a spoonful of flour, then season the cream according to your own taste with sugar and salt; beat all well together, then wet a cloth or butter it, and put in the pudding when the water boils; an hour will bake or boil it.

Otherwayes.

Take a penny white loaf, pare off the crust, and slice the crumb, steep it in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boild currans, or boild raisins.

If to bake, make it a little stiffer, sometimes adde saffron; on Flesh Dayes use beef-suet, or marrow; (or neither) for a boild pudding butter the napkin being first wetted in water, and binde it up like a ball, an hour will boil it.

To make a Shaking Pudding.

TAke a pint of cream, and boil it with large mace, slic't nutmeg and ginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic't ginger, grated bread, salt, and sugar, flour the napkin or cloth, and put in the pudding, tie it hard, and put it in boiling water, (as you must do all puddings) then serve it up with verjuyce, butter, and sugar.

To make a hasty Pudding in a Bag.

BOil a pint of thick cream with a spoonful of flour, season it with nutmeg, sugar, and salt, wet the cloath

and flour it, then pour in the cream being hot into the cloth, and when it is boild, butter it as a hasty Pudding. If it be well made, it will be as good as a Custard.

To make a hasty Pudding otherwayes.

GRate a two penny manchet, and mingle it with a quarter of a pint of flour, nutmeg, and salt, a quar∣ter of sugar, and half a pound of butter; then set it a boiling on the fire in a clean scowred skillet a quart or three pints of good thick cream, and when it boils put in the foresaid materials, stir them continually, and being half boild, put in six yolks of eggs, stir them together, and when it is boild, serve it in a clean scowred dish, and stick it with some preserved orange-peel thin sliced, run it over with beaten butter and scraping sugar.

To make an Almond Pudding.

BLanch and beat a pound of almonds, strain them with a quart of cream, a grated penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, and salt; boil it, and serve it in a dish with beaten butter, stick it with some muskedines or wafers, and scraping sugar.

Otherwayes.

Take a pound of almond paste, some grated bisket∣bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boild currans, pistaches, and musk, boil it in a napkin, and serve it as the former.

To make an Almond Pudding in Guts.

TAke a pound of blanched almonds, beat them very small with rose-water and a little good new milk or cream, with two or three blades of mace, and some sliced

nutmeg; when it is boild, take the spice clean from it, then grate a penny loaf and searce it through a cullender, put it into the cream, and let it stand till it be pretty cool, then put in the almonds, five or six yolks of eggs, salt, sugar, and good store of marrow or beef-suet finely minced, and fill the guts.

To make a Rice Pudding to bake.

BOil the rice tender in milk, then season it with nutmeg, mace, rose-water, sugar, yolks of eggs with half the whites, some grated bread, and marrow minced with am∣bergreese, and bake it in a buttered dish.

To make Rice Pudding in guts.

BOil half a pound of rice with three pints of milk, and a little beaten mace, boil it until the rice be dry, but never stir it, if you do, you must stir it continually, or else it will burn; pour your rice into a cullender or strainer, that the moisture may run clean from it, then put to it six eggs, (put away the whites of three) half a pound of su∣gar, a quarter of a pint of rose-water, a pound of currans, and a pound of beef-suet shred small; season it with nut∣meg, cinamon, and salt; then dry the small guts of a hog, shecp, or beefer, and being finely cleansed for the purpose, steep and fill them, cut the guts a foot long, and fill them three quarters full, tie both ends together, and put them in boiling water, a quarter of an hour will boil them.

Otherwayes.

Boil the rice first in water, then in milk, after with salt in cream; then take six eggs, grated bread, good store of marrow minced small, some nutmeg, sugar, and salt; fill the guts, put them into a pipkin, and boil them in milk and rose-water.

Otherwayes.

Steep it in fair water all night, then boil it in new milk, and drain out the milk through a cullender, then mince a good quantity of beef-suet not too small, and put it into the rice in some bowl or tray, with currans being first boild, yolks of eggs, nutmeg, cinamon, sugar, and barber∣ries mingled all together; then wash the second guts, fill them and boil them.

To make a Cinamon Pudding,

TAke and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Some∣times adde rose-water, salt, and boild currans, either bake or boil it for stuffings.

To make a Haggas Pudding.

TAke a calves chaldron being well scowred or boild, mince it being cold very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose water, some beef∣suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little.

Otherwayes.

Take good store of parsley, time, savory, four or five onions, and sweet marjoram, chop them with some whole oatmeal; then adde to them pepper, and salt, and boil them in a napkin, being boild tender, butter it, and serve it on sippets.

To make a Chiveridge Pudding.

LAy the fattest of a hog in fair water and salt to scower them, then take the longest and fattest gut, and stuff

it with nutmeg, sugar, ginger, pepper, and slic't dates, boil them and serve them to the table.

To make Liveridge Puddings.

BOil a hogs liver, and let it be thoroughly cold, then grate and sift it through a cullender, put new milk to it, and the fleck of a hog minced small, put it to the liver and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rose-water, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic't dates, cur∣rans, cream, and eggs.

Other Liveridge Puddings.

BOil a hogs liver very dry, and when it is cold grate it, and take as much grated manchet as liver, sift them through a cullender, and season them with cloves, mace, and cinamon, as much of all the other spices, half a pound of sugar, a pound and half of currans, half a pint of rose-water, three pound of beef-suet minced small, eight eggs, and but four whites.

A Swan or Goose Pudding.

STrain the swan or goose blood, and steep with it oat∣meal or grated bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced le∣mon-peels very small, and a small quantity of coriander∣seed. This for a pudding in a swan or gooses neek.

To make a forced Pudding.

MInce a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a

little orangado or preserved lemon sliced thin, a few cori∣ander-seeds, nutmeg, pepper, and ginger, mingle all toge∣ther with some cream and raw eggs, and work it together like a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water, and sugar, and stick them with little sprigs of rosemary and cinamon.

To make a Pudding of Veal.

MInce raw veal very fine, and mingle it with lard cut into the form of dice, then mince some sweet mar∣joram, pennyroyal, cammomile, winter savory, nutmeg, ginger, pepper, salt, work all together with good store of beaten cinamon, sugar, barberries, sliced figs, blanched al∣monds, half a pound of beef-suet finely minced, put these into the guts of a fat mutton or hog well cleansed, and cut an inch and a half long, set them a boiling in a pipkin of claret wine with large mace; being almost boild, have some boild grapes in small bunches, and barberries in knots, then dish them on French Bread being scalded with the broth of some good mutton gravy, and lay them on gar∣nish of slic't lemons.

To make a Pudding of Wine in guts.

SLice the crumbs of two manchets, and take half a pint of wine, and some sugar, the wine must be scalded; then take eight eggs, and beat them with rose-water, put to them sliced dates, marrow, and nutmeg, mix all toge∣ther, and fill the guts to boil.

Bread Pudding in guts.

TAke cream and boil it with mace, and mix beat almonds with rose-water, then take cream, eggs, nutmeg, cur∣rans,

salt, and marrow, mix them with as much bread as you think fit, and fill the guts.

To make an Italian Pudding.

TAke a fine manchet and cut it in square pieces like dice, then put to it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, mar∣row, rose-water, eggs, and cream, mingle all these toge∣ther, put them in a buttered dish, in less then an hour it will be baked, then when you serve it scrape sugar on it.

Other pudding in the Italian fashion with blood of Beast or Fish.

TAke half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pye, or boil it in a napkin and binde it up like a ball, being boild serve it with beaten but∣ter, sugar, and beaten cinamon.

To make a French Pudding.

TAke half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic't dates, a grain of musk, twelve or sixteen lumps of marrow salt, half a pint of breame, three eggs beaten with it and powred on the pudding, cloves, mace, nutmeg, salt, and a pun-water or a pippin or two pared, slic't, and put in the bottom of the dish before you bake the pudding.

To make a French Barley Pudding.

BOil the Barley, and put to one quart of barley a man∣chet grated, then beat a pound of almonds, and strain

them with cream, then take eight eggs and but four whites, and beat them with rose-water, season it with nutmeg, mace, salt, and marrow, or beef-suet cut small, mingle all together, then fill the guts and boil them.

To make an excellent Pudding.

TAke crumbs of white bread, as much fine flower, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.

Puddings of Swines Lights.

PArboil the lights, mince them very small with suet, and mix them with grated bread, cream, currans, eggs, nutmeg, salt, and rose-water, and fill the guts.

To make an Oatmeal Pudding.

PIck a quart of whole oatmeal, being finely picked and cleansed, steep it in warm milk all night, next morning

[illustration] oatmeal pudding

drain it, and boil it in three pints of cream, being boild and cold, put to it six yolks of eggs, and but three whites, cloves, mace, saffron, salt, dates slic't, and sugar, boil it in a napkin, and boil it as the bread pud∣ding, serve it with beaten butter, and stick it with slic't dates, and scrape sugar; or you may bake these foresaid materials in dish, pye, &c.

Sometimes adde to this pudding raisins of the sun, and

all manner of sweet herbs chopped small, being seasoned as before.

Other Oatmeal Pudding.

TAke great oatmeal, pick it and scald in in cream, being first put in a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and currans, bake it in a dish or boil it in a napkin, being baked or boiled, serve it with beat∣en butter and scraping sugar.

Otherwayes.

Season it with cloves, mace, saffron, salt, and yolks of eggs, and but five that have whites, and some cream to steep the groats in, boil it in a napkin, or bake it in a dish or pye.

To make Oatmeal-Pudding-pies.

STeep oatmeal in warm milk three or four hours, then strain some blood into it of flesh or fish, mix it with

[illustration] oatmeal pudding pies

cream, and adde to it suet minced small, sweet herbs chopped fine, as time, par∣sley, spinage, succory, en∣dive, strawberry leaves, vi∣olet leaves, pepper, cloves, mace, fat beef-suet, and four eggs, mingle all together, and so bake them.

To make an Oatmeal-pudding boild.

TAke the biggest oatmeal, mince what herbs you like best and mix with it, season it with pepper and salt, tye it straight in a bag, and when it is boild, butter it and serve it up.

Oatmeal Puddings otherwise of fish or flesh blood.

TAke a quart of whole oatmeal, steep it in warm milk over night, and then drain the groats from it, boil them in a quart or three pints of good cream; then the oatmeal being boild and cold, have time, pennyroyal, par∣sley, spinage, savory, endive, marjoram, sorrel, succory, and strawberry leaves, of each a little quantity, chop them fine and put them to the oatmeal, with some fennil seed, pepper, cloves, mace, and salt, boil it in a napkin, or bake it in dish, pie, or guts.

Sometimes of the former pudding you may leave out some of the herbs, and adde these, pennyroyal, savory, leeks, a good big onion, sage, ginger, nutmeg, pepper, salt, either for fish or flesh dayes, with butter or beef-suet, boild or baked in dish, napkin, or pie.

To make a baked Pudding.

TAke a pint of cream, warm it, and put to it eight dates minced, four eggs, marrow, rose-water, nut∣megs raced and beaten, mace, and salt, butter the dish, and put it in; and if you please, lay puff paste on it, and scrape sugar on it, and in it.

To make a bake Pudding otherwayes.

TAke a pint and a half of cream, and a pound of butter, set them on the fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, su∣gar, and salt, make it as thin as pancake batter, butter the dish, and baste it with a garnish of paste about it.

Otherwayes.

Take a penny loaf, pare it, slice it, and put it into a

quart of cream with a little rose-water, break it very small, then take four ounces of almond paste, and put in eight eggs beaten, the marrow of three or four marrow∣bones, three or four pippins slic't thin, or what way you please, mingle these together with a little ambergreece and butter, then dish and bake it.

Otherwayes.

Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nut∣meg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a butter'd dish, bake it, and being baked, scrape on sugar, and serve it.

To make Black Puddings.

TAke half the oatmeal, pick it, and take the blood while it is warm from the hog, strain it and put it in the oatmeal as soon as you can, let it stand all night; then take the other part of the oatmeal, pick it also, and boil it in milk till it be tender, and all the milk consumed, then put it to the blood and stir it well together, put in good store of beef or hog suet, and season it with good pudding herbs, salt, pepper, and fennil-seed, fill not the guts too full, and boil them.

To make Black Puddings otherwayes.

TAke the blood of the hog while it is warm, put in some salt, and when it is thorough cold put in the groats or oatmeal well picked; let it stand soaking all night, then put in the herbs, which must be rosemary, time, pennyroy∣al, savory, and fennel, make the blood soft with putting in some good cream until the blood look pale; then beat four or five eggs whites and all, and season it with cloves, mace,

pepper, fennil-seed, and put good store of hogs fat or beef-suet to the stuff, cut not the fat too small.

To make white Puddings an excellent way.

AFter the hogs humbles are tender boild, take some of the lights with the heart and all the flesh about them, picking from them all the sinnewy skins; then chop the meat as small as you can, and put to it a little of the liver very finely searced, some grated nutmeg, four or five yolks of eggs, a pint of very good cream, two or three spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, carraway-seed, a little rose-water, good store of hogs fat, and some salt; roul it in rouls two hours before you go to fill them in the guts, and lay the guts in steep in rose-water till you fill them.