A GARDEN OF HERBS
igo
warm them over
the fire and serve them The Art and Mystery of Cookery, 1671.
hot.
Robert May,
To FRY CUCUMBERS FOR MUTTON SAUCE. You must brown some Butter in a pan, and cut the cucumber in thin slices drain them from the Water, then fling them into the pan, and when they are fried brown, put in a little pepper and salt, a bit of onion and gravy, and let them stew together, and squeeze in some juice of lemon shake them well and put them under your mutton. E. Smith, The Compleat House;
;
wife, 1736.
To MAKE PASTE OF FLOWERS OF THE COLOUR OF MARBLE TASTING OF NATURAL FLOWERS. Take every sort of pleasing flowers, as Violets, Cowslips, Gillyflowers, Roses, or Marygolds, and beat them in a Mortar, each flower by itself with
Sugar,
put a
till
the Sugar become the Colour of the flower, then Gum Dragon steept in Water into it, and beat
little
into a perfect paste ; so when you have half a dozen colours, every flower will take of his nature, then rowl the Paste therein, and lay one peece upon another, in mingling, so
it
rowl your paste in small rowls as bigge and as long as your finger, then cut it off the bigness of a small nut, overthwart, and so rowl them thin, that you may see a knife through them, so dry them before the fire, till they be dry. The Queen's Closet Opened, Maria, 1655.
by W. M., Cook
to
Queen Henrietta
To CANDY ALL KIND OF FLOWERS IN WAYES OF THE SPANISH CANDY. Take double refined sugar, put it into a posnet with as much rose-water as will melt it, and put into it the pappe of half a roasted apple, and a grain of musk, then let it boyl till it come to a candy height, then put in your flowers being picked, and so let it boyl, then cast them on a fine plate, and cut inwayes with your knife, then you may spot it with gold and keep it. A Choice Manual 1653-
of Secrets,
by Elizabeth Grey, Countess
of Kent,