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Classic
Cook Books
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page 36
them half an hour. Then put in a piece of butter as big as an egg, rolled in
flour, and cover it again close for five or six minutes.
To Stew Pigeons.
Stuff the birds with seasoning made of ground pepper, salt, mace and sweet
herbs: half roast them, then put them in a stewpan with a sufficient quantity of
gravy, a little white wine, some pickled mushrooms and lemon peel; when stewed
enough, take out the birds, thicken the liquor with butter and the yolks of
eggs.
To Stew Codfish.
Cut your fish in pieces an inch thick, put them into your stew pan with nutmeg,
pepper and salt, a few sprigs of sweet herbs, an onion, half a pint of white
wine, one gill of water, let it stew for a few minutes: then add oysters with
their sauce strained, a slice of butter rolled in flour, a blade or two of mace:
when it is done take the herbs and onion from the fish.
To stew Pears.
Pare six pears and either quarter them, or do them whole; (they make a pretty
dish with one whole, and the rest cut in quarters, and the cores taken out.) Lay
them in a deep earthern pot, with a few cloves, a piece of lemon-peel, a gill of
red wine, and a quarter of a pound of fine sugar. If the pears are very large,
they will take half a pound of sugar, and half a pint of red wine; cover them
close with paper, and bake them till they are enough.
To stew Mushrooms.
Take fresh mushrooms, clean them well, let their skins be pulled off, and their
gills scraped off, if they happen to be sound, or else do not
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Classic
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