An Oatmeal Pudding - Otherways, The Accomplisht Cook, Robert May

An Oatmeal Pudding - Otherways.

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

Interpreted Recipe

1 cup whole milk
2 cups steel cut oats
1/4 cup butter
1 onion chopped
1 tbsp. parsley
3/4 tsp. dried thyme, marjoram and savory
1 tsp. salt
3/4 tsp. pepper
2 eggs

Soak oats overnight in milk and butter that has been heated to a simmer. The next day add remaining ingredients, and boil as for Eisands.

A Hash of Beef, Otherways, The Accomplisht Cook, Robert May

A Hash of Beef Otherways

Stew it in Beef gobbets, and cut some fat and lean together as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the space of three hours.

Interpreted Recipe

2 pounds chuck roast cut into slices
1 medium onion
2 carrots
2 parsnips
1/2 tsp. each thyme marjoram and winter savory
1 tbsp. parsley
2 cups red wine
1/8 tsp. mace
Salt and Pepper to taste

Lightly fry slices of beef in butter and then stew beef in a pan with water for about an hour and then skim it clean. Add salt, pepper, clove, mace, carrots, parsnips and whole onions and cook till tender. Add Parsley, thyme, sweet marjoram, spinach, sorrel and winters savory and some when then dish it up on sippets serve it hot.

Pickled Mushrooms, The whole Body of Cookery Dissected, William Rabisha

 

Take a bushel of mushrooms, blanch them over the crown, barm them beneath; if they are new, they look read as a Cherry; if old, black; this being done, throw them into a pan oif boyling water, then take them forth and let them drain; when they are cold, put them up into your Pot or Glass, put thereto Cloves, Mace, Ginger, Nutmeggs, whole Pepper; Then take white wine, a little Vinegar, with a little quantity of salt, so pour the Liquor into your Mushrooms, and stop them close for your use all the year.


Interpreted Recipe

1 pound small mushrooms
½ cup water
1 ½ - 2 tsp. salt
1 tsp peppercorns
5 cloves
1/2 tsp. mace and nutmeg
1 slice of fresh root ginger
1 ½ Cups white wine
2 tbsp vinegar

Clean the mushrooms and slice or quarter as you desire. Place mushrooms in a pan and cover with the water. Add salt. Bring mushrooms to a boil; boil for approximately two minutes and then drain. Place the mushrooms in your jar, add the remainder of spices, wine and vinegar. If you find that you do not have enough liquid to cover the mushrooms, add more wine. Once a day invert the jar. Note: The mushrooms were made several weeks prior to the event. I canned them. I did reheat the mushrooms to remove the alcohol content prior to serving. This was a very good make ahead dish. 1 pound of the mushrooms made 2 jars of pickles.

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue, The Accomplisht Cook, Robert May

 

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.

Minced capon or veal, &c. dried Tongues in thin slices, lettice shred small as the tongue, olives, capers, mushrooms, pickled samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs, Virginia potato, caparones, or crucifix pease, currans, pickled oysters, taragon.

How to dish it up.

Any of these being thin sliced, as is shown above said, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it self, broom-buds by it self, pickled mushrooms by themselves, or any of the materials abovesaid.

 

Garnish the dish with oranges and lemons in quarters or slices, oyl and vinegar beaten together, and poured over all, &c.

Interpreted Recipe

2 chicken breasts, roasted (alternately you could use veal, pork or tongue)
Loose leaf lettuce

2 tbsp. Olives
2 tbsp. Capers
4 tbsp. Pickled mushrooms
2 tbsp. Raisins
2 tbsp. Almonds
6 black figs
2 tbps. Baby peas boiled till tender
4 tbsp. Pickled Asparagus (for Samphire)
4 tbsp. Artichoke hearts

Dressing:

¾ cup Oil
2 tbsp. wine Vinegar
Salt and Pepper to taste