Page:Art of Cookery 1774 edition.djvu/409
Take a stag's heart, and put off all the fat, and cut it very small, and pour in so much Renish or white wine as will cover it; let it stand all night close covered in a cool place; the next day add the aforesaid things to it, mixing it very well together; adding to it a pint of the best rose-water, and a pint of the juice of of celandine: if you please you may put in ten grains of saffron, and so put it in a glass still, distilling in water, raising it well to keep in the steam, both of the still and receiver.
To make angelica water.
TAKE eight handfuls of the leaves, wash them and cut them, and lay them on a table to dry; when they are dry, put them into an earthen pot, and put to them four quarts of strong wine-lees; let it stay for twenty-four hours, but stir it twice in the time; then put it into a warm still or an alembeck, and draw it off; cover your bottles with a paper, and prick holes in it; so let it stand two or three days; then mingle it all together, and sweeten it; and when it is settled, bottle it up, and stop it close.
To make milk water.
TAKE the herbs agrimony, endive, fumetory, baum, elder flowers, white nettles, water cresses, bank cresses, sage, each three handfuls; eye-bright, broo lime, and celandine, each two handfuls; the roses of yellow dock, red madder, fennel, horse-raddish and liquorice, each three ounces; raisins stoned one pound, nutmegs sliced, winter bark, turmeric, galangal, each two drams; carraway and fennel seed three ounces, one gallon of milk. Distil all with a gentle fire in one day. You may add a handful of May wormwood.
To make slip-coat cheese.
TAKE six quarts of new milk hot from the cow, the stroakings, and put to it two spoonfuls of rennet; and when it is hard coming, lay it into the fat with a spoon, not breaking it all; then press it with a four pound weight, turning of it with a dry cloth once an hour, and every day shifting it into fresh grass. It will be ready to cut, if the weather be hot, in fourteen days.