Page:Art of Cookery 1774 edition.djvu/203

 pound it in your dish round the hedge-hog; let it stand till it is cold, and serve it up.

Or you may make a fine hawthorn jelly, and pour it int othe dish, which will look very pretty. You may eat wine and sugar with it, or eat it without.

Or cold cream sweetened, with a glass of white wine in it and the juice of a Seville-orange, and pour into the dish. It will be pretty for change.

This is a pretty side-dish at a second course, or in the middle for supper, or in a grand desert. Plump two currants for the eyes.

TAKE two quarts of sweet almonds blanched, twelve bitter ones, beat them in a marble mortar well together, with canary and orange-flower water, two spoonfuls of the cincture of saffron, two spoonfuls of the juice of sorrel, beat them into a fine paste, put in half a pound of melted butter, mix it up well, a little nutmeg and beaten mace, an ounce of citron, an ounce of orange-peel, both cut fine, mix them in the yolks of twelve eggs, and half the whites beat up and mixed in half a pint of cream, half a pound of double refined sugar, and work it up all together. If it is not stiff enough to make up into the form you would have it, you must have a mould for it; butter it well, then put in your ingredients, and bake it. The mould must be made in such a manner, as to have the head peeping out; when it comes out of the oven, have ready some almonds blanched and slit, and boiled up in sugar till brown. Stick it all over with the almonds; and for sauce have red wine and sugar made hot, and the juice of an orange. Send it hot to table, for a first-course.

You may leave our the saffron and sorrel, and make it up like chickens, or any other shape your please, or later the sauce to your fancy. Butter, sugar, and white wine is a pretty sauce for either baked or boiled, and you may make the sauce of what colour you please; or put it into a mould, with half a pound of currants added to it; and boil it for a pudding. You may use cochineal in the room of saffron.

The following liquor you may make to mix with your sauces: beat an ounce of cochineal very fine, put in a pint of water in a skillet, and a quarter of an ounce of rock-allum; boil it till the goodness is out, strain it into a phial, with an ounce of fine sugar, and it will keep six months.