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Classic
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page 176
Almond Custards.
Take a pint of cream, blanch and beat a quarter of a pound of almonds fine, with
two spoonfuls of rose-water. Sweeten it to your palate. Beat up the yolks of
four eggs, stir all together one way over the fire, till it is thick; then pour
it out into your cups. Or you may bake it in little china cups.
Rice Custards.
Boil a quart of cream with a blade of mace, and a quartered nutmeg, put there to
boiled rice well beat with the cream; mix these together, stirring them all the
while they boil. When enough, take it off, and sweeten it to your taste; put in
a little orange-flower water or brandy, then pour it into dishes. When cold,
serve it up.
CHAP. XVI.
POTTING AND COLLARING.
To pot Beef or Vension.
WHEN you have boiled or baked, and cut your meat small, let it be well beaten in
a marble mortar, with some butter melted for
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