Page:Art of Cookery 1774 edition.djvu/193

 TAKE a quart of water, set it on to boil, put in a piece of butter, and some salt; when it boils, stir in the oatmeal as you do the flour, till it is of a good thickness. Let it boil a few minutes, pour it in your dish, and stick pieces of butter in it: or eat with wine and sugar, or ale and sugar, or cream, or new milk. This is best made with Scotch oatmeal. BEAT fifteen eggs, whites and yolks, very well, and strain them; then put three quarters of a pound of white sugar into a pint of canary, and mix it with your eggs in a bason; set it over a chaffing-dish of coals, and keep continually stirring it till it is scalding hot. In the mean time, grate some nutmeg in a quart of milk and boil it; then pour it into your eggs and wine, they being scalding hot. Hold your hand very high as your pour it, and somebody stirring it all the time you are pouring in the milk: then take it off the chaffing-dish, set it before the fire half an hour, and serve it up.

TAKE a quart of new milk, four Naples biscuits, crumble them, and when the milk boils throw them in. Just give it one boil, take it off, grate in some nutmeg, and sweeten to your palate: then pour in half a pint of sack, stirring it all the time, and serve it up. You may crumble white bread, instead of biscuit.

BOIL a quart of cream, or new milk, with the yolks of two eggs: first take a French roll, and cut it as thin as possibly you can in little pieces; lay it in the dish you intend for the posset. When the milk boils (which you must keep stirring all the time) pour it over the bread, and stir it together; cover it close, then take a pint of canary, a quarter of a pound of sugar, and grate in some nutmeg, When it boils pour it into the milk, stirring it all the time, and serve it up.

BREAK an egg into fine flour, and with your hand work up as much as you can into a stiff paste as possible, then mince it as small as herbs to the pot, as small as if it were to be