An Outlandish Dish

I thought I’d share some more early modern recipes, since they have proven so popular. Today, cheese, an ‘Outlandish Dish’, poaching eggs the overly-complicated way, Mutton in Blood, & a rather curious soup.

To make the Lady Albergaveres Cheese:

To one Cheese take a Gallon of new Milke, and a pint of good Cream, and mix them well together, then take a skillet of hot water as much as will make it hotter than it comes from the Cow, then put in a spoonfull of Rennet, and stir it well together and cover it, and when it is come, take a wet Cloth and lay it on your Cheese mot (mold) and take up the Curd and not break it; and put it into your Mot; and when your Mot is full, lay on the Suiker (?), and every two hours turn your Cheese in wet Cloths wrung dry; and lay on a little more wet, at night take as much salt as you can between your finger and thumb, and salt your Cheese to both sides; let them lie in Presses all night in a wet Cloth; the next day lay them on a Table between a dry Cloth, the next day lay them in Grass, and every other day change your Grass, they will be ready to eat in nine dayes; if you will want them ready sooner, cover them with a blanket.

To make an Outlandish Dish:

Take the liver of a Hogg, and cut it in small peeces, then take Anni-seed, or French-seed, Pepper and salt, & season them therewithall, & lay every piece severally round in the caule of the Hogg, and so roast them on a Bird spit.

To poach Eggs:

Take a dozen of new laid Eggs, and flesh of foure or five Partridges, or other, mince it so small as you can, season it with a few beaten Cloves, Mace, and Nutmeg into a Silver dish, with a Ladle-full or two of the Gravy of Mutton, wherein two or three Anchoves are dissolved; then set it a stewing on a fire of Char-coales and after it is halfe stewed, breake in your Egges, one by one, and as you breake them, pour away most of the Whites, and with one end of your Egg-shell, make a place in your Dish of meate, and therein put your Yolks of your Eggs, round in order amongst your meat, and so let them stew till your eggs be enough, then grate in a little Nutmeg, and the juyce of an Orange; have a care none of the Seeds goe in, wipe your Dish and garnish your Dish with four or five whole Onions &c

To roast a shoulder of Mutton in blood:

When your Sheep is killed save the blood, and spread the caule all open upon a Table that is wet, that it may not stick to it; cut off a shoulder of the sheepe, and having picked Time, shred and cut small and put it into some blood, then stop your shoulder with it, inside and outside, and into every hole with a Spoone; then lay your Shoulder of Mutton upon the caule and wrap that about it, then lay it into a tray, and pour all the rest of the blood upon it; so let it lie all night, if it be Winter you may let it lie twenty foure hours, then roast it.

The Jacobins Pottage:

Take the flesh of a washed Capon or Turky cold, mince it so small as you can, then grate or scrape among the flesh two or three ounces of Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg, Mace, and Salt, then take the bottoms and tops of foure of five new Rowles, dry them before the fire, or in an Oven, then put them into a faire silver Dish, set it upon the fire, wet your bread in a Ladle-full of strong Broth, and a Ladle-full of Gravy of Mutton then strew on your minced meat, all of an equall thicknesse in each place, then stick twelve or eighteen pieces of Marrow as bigge as Walnuts, and pour on a handfull of pure Gravy of Mutton, then cover your Dish close, and as it stews adde now and them some Gravy of Mutton thereto, thrust your Knife sometimes to the bottome to keep the bread from sticking to the Dish, let it so stew till you are ready to Dish it away, and when you serve it, if need require, add more Gravy of Mutton, wring the juice of two or three Oranges, wipe your Dishes brims and serve it to your Table in the same Dish.

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