The Closet of Sir Kenelm Digby Knight Opened by Sir Kenelm Digby (popular books of all time TXT) 📕

or twenty blows against a firm table or block, to make it tender by such bruising it, as in the Countrey is used with wheat to make frumenty. Then put it into a large skillet with three pints of good milk. Boil this till at least half be consumed, and that it become as thick as hasty pudding, which will require at least two hours; and it must be carefully stirred all the while, least it burn too: which if by some little inadvertence it should do, and that some black burned substance sticketh to the bottom of the skillet, pour all the good matter from it into a fresh skillet (or into a basin whiles you scoure this) and renew boiling till it be very thick; All which is to make the barley very tender and pulpy, and will at least require two or near three hours. Then pour to it three pints of good Cream, and boil them together a little while, stirring them always. It will be sometime before the cold Cream boil, which when it doth, a little will suffice. Then take it from the fire, and season it well with Sugar. Then take a quarter of a pint of Sack, and as much Rhenish-wine (or more of each) and a little Verjuyce, or sharp Cider, or juyce of Orange, and season it well with Sugar (at least half a pound to both) and set it over Coals to boil. Which when it doth, and the Sugar is well melted, pour the Cream into it; in which Cream the barley will be settled to the bottom by standing still unmoved, after the Sugar is well stirred and melted in it, or pour it through a hair-sieve; and you may boil it again, that it be very hot, when you mingle them together; else it may chance not curdle. Some of the barley (but little) will go over with it, and will do no hurt. After you have thus made your Posset, let it stand warm a while that the curd may thicken: but take heed it boil not, for that would dissolve it again into the consistence of Cream. When you serve it up, strew it over with Powder of Cinnamon and Sugar. It will be much the better, if you strew upon it some Ambergreece ground with Sugar. You may boil bruised sticks of Cinnamon in the Cream, and in the Sack, before you mingle them. You must use clear Char-coal-fire under your vessels. The remaining barley will make good barley Cream, being boiled with fresh Cream and a little Cinnamon and Mace; to which you may add a little Rosemary and Sugar, when it is taken from the fire: or butter it as you do wheat. Or make a pudding of it, putting to it a Pint of Cream, which boil; then add four or five yolks, and two whites of Eggs, and the Marrow of two bones cut small, and of one in lumps: sufficient Sugar, and one Nutmeg grated. Put this either to bake raw, or with puff-past beneath and above it in the dish. A pretty smart heat, as for white Manchet, and three quarters of an hour in the Oven. You may make the like with great Oat-meal scalded (not boiled) in Cream, and soaked a night; then made up as the other.


MY LORD OF CARLILE'S SACK-POSSET

Take a Pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace. To this proportion of Cream put in eighteen yolks of Eggs, and eight of the whites; a pint of Sack; beat your Eggs very well, and then mingle them with your Sack. Put in three quarters of a pound of Sugar into the Wine and Eggs with a Nutmeg grated, and a little beaten Cinnamon; set the basin on the fire with the wine and Eggs, and let it be hot. Then put in the Cream boyling from the fire, pour it on high, but stir it not; cover it with a dish, and when it is settled, strew on the top a little fine Sugar mingled with three grains of Ambergreece, and one grain of Musk, and serve it up.


A SYLLABUB

My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus. Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a good wine glassful (better the 1/4 of a pint) of Sack: mingle with them about three quarters of a pound of fine Sugar in Powder. Beat all these together with a whisk, till all appeareth converted into froth. Then pour it into your little Syllabub-glasses, and let them stand all night. The next day the Curd will be thick and firm above, and the drink clear under it. I conceive it may do well, to put into each glass (when you pour the liquor into it) a sprig of Rosemary a little bruised, or a little Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or spirit of Cinnamon, or of Lignum-Cassiæ; or Nutmegs, or Mace, or Cloves, a very little.


A GOOD DISH OF CREAM

Boil a quart of good Cream with sticks of Cinnamon and quartered Nutmeg and Sugar to your taste. When it is boiled enough to have acquired the taste of the Spice, take the whites of six New laid eggs, and beat them very well with a little Fresh-cream, then pour them to your boyling Cream, and let them boil a walm or two. Then let it run through a boulter, and put a little Orange flower-water to it, and sliced bread; and so serve it up cold.


AN EXCELLENT SPANISH CREAM

Take two quarts (you must not exceed this proportion in one vessel) of perfectly Sweet-cream, that hath not been jogged with carriage; and in a Possnet set it upon a clear lighted Char-coal-fire, not too hot. When it beginneth to boil, cast into it a piece of double refined hard Sugar about as much as two Walnuts, and with a spoon stir the Cream all one way. After two or three rounds, you will perceive a thick Cream rise at the top. Scum it off with your spoon, and lay it in another dish. And always stir it the same way, and more Cream will rise; which as it doth rise, you put it into your dish, one lare upon an other. And thus almost all the Cream will turn into this thick Cream, to within two or three spoonfuls. If you would have it sweeter, you may strew some Sugar upon the top of it. You must be careful not to have the heat too much; for then it will turn to oyl; as also if the Cream have been carried. If you would have it warm, set the dish you lay it in, upon a Chafing-dish of Coals.


ANOTHER CLOUTED CREAM

Milk your Cows in the evening about the ordinary hour, and fill with it a little Kettle about three quarters full, so that there may be happily two or three Gallons of Milk. Let this stand thus five or six hours. About twelve a Clock at night kindle a good fire of Charcoal, and set a large Trivet over it. When the fire is very clear and quick, and free from all smoak, set your Kettle of Milk over it upon the Trivet, and have in a pot by a quart of good Cream ready to put in at the due time; which must be, when you see the Milk begin to boil simpringly. Then pour in the Cream in a little stream and low, upon a place, where you see the milk simper: This will presently deaden the boiling, and then you must pour in no more Cream there, but in a fresh place, where it simpreth and bubbeleth a little. Continue this pouring in, in new places where the milk boileth, till all your Cream is in, watching it carefully to that end. Then let it continue upon the fire to boil, till you see all the Milk rise up together to the top, and not in little parcels here and there, so that it would run over, if it should stay longer upon the fire. Then let two persons take it steadily off, and set it by in a Cool-room to stand unmoved, uncovered; but so as no Motes may fall in, for the rest of that night, and all the next day and night, and more, if you would have it thicker. Then an hour or two before Dinner cut the thick Cream at the top with a Knife into squares as broad as your hand, which will be the thicker the longer it hath stood. Then have a thin slice or skimmer of Latton, and with that raise up the thick Cream, putting your slice under it so nicely, that you take up no milk with it; and have a Ladle or Spoon in the other hand to help the cream upon the slice, which thereby will become mingled: and lay these parcels of Cream in a dish, into which you have first put a little raw Cream, or of that (between Cream and Milk) that is immediately under the Clouts. To take the Clouts the more conveniently, you hold a back of a Ladle or skimming-dish against the further side of the Clout, that it may not slide away when the Latton slice shuffeth it on the other side to get under it, and so the Clout will mingle together or dubble up, which makes it the thicker, and the more graceful. When you have laid a good Laire of Clouts in the dish, put upon it a little more fresh raw or boiled cream, and then fill it up with the rest of the Clouts. And when it is ready to serve in, you may strew a little Sugar upon it, if you will you may sprinkle in a little Sugar between every flake or clout of Cream. If you keep the dish thus laid a day longer before you eat it, the Cream will grow the thicker and firmer. But if you keep it, I think it is best to be without sugar or raw Cream in it, and put them in, when you are to serve it up. There will be a thin Cream swimming upon the milk of the Kettle after the Clouts are taken away, which is very sweet and pleasant to drink. If you should let your clouts lie longer upon the milk, then I have said, before you skim it off, the Milk underneath would grow soure, and spoil the cream above. If you put these clouts into a Churn with other cream, it will make very good butter, so as no sugar have been put with it.


MY LORD OF S. ALBAN'S CRESME FOUETTEE

Put as much as you please to make, of sweet thick cream into a dish, and whip it with a bundle of white hard rushes, (of such as they make whisks to brush cloaks) tyed together, till it come to be very thick, and near a buttery substance. If you whip it too long, it will become butter. About a good hour will serve in winter. In summer it will require an hour and a half. Do not put in the dish, you will serve it up in, till it be almost time to set it upon the table. Then strew some poudered fine sugar in the bottom of the dish it is to go in, and with a broad spatule lay your cream upon it: when half is laid in, strew some more fine sugar upon it, and then lay in the rest of the Cream (leaving behinde some whey that will be