Page:Art of Cookery 1774 edition.djvu/381

Rh fish-soops with fish, viz. either of craw-fish, lobsters, &c. taking only the juice of them.

TAKE your crawfish, tie them up in a muffin rag, and boil them; then press out their juice for the abovesaid use.

THEY make some of carp; others of different fish: and some they make like our minced pies, viz. They take a carp, and cut the flesh from the bones, and mince it; adding currants, &c.

BLANCH the almonds, and pound them in a marble or wooden mortar; and mix them in a little boiling water, press them as long as there is any milk in the almonds; adding fresh water every time; to every quart of almond juice, a quarter of a pound of rice, and two or three sponfulsspoonfuls [sic] of orange-flower water; mix them altogether, and simmer it over a very slow charcoal fire, keep stirring it often; when done, sweeten it to your palate; put it into plates, and throw beaten cinnamon over it.

TAKE a pint of milk, boil it over a flow fire, with some whole cinnamon, and sweeten it with Lisbon sugar, beat up the yolks of three eggs, throw all together into a chocolate pot, and mill it one way, or it will turn. Serve it up in chocolate cups.

TAKE the yolks of twenty-four eggs, beat them for an hour: clarify one pound of the best moist sugar, four spoonfuls of orange-flower water, one ounce of blanched and pounded almonds; stir all together over a very flow charcoal fire, keeping stirring it all the while one way, till it comes to a consistence; then put it into coffee-cups, and throw a little beaten cinnamon on the top of the cups.

This marmalade, mixed with pounded almonds, with orange-peel, and citron, are made in cakes of all shapes, such as birds, fish, and fruit.