Page:Art of Cookery 1774 edition.djvu/410
To make a brick-back cheese. It must be made in September.
TAKE two gallons of new milk, and a quart of good cream, heat the cream, put in two spoonfuls of rennet, and when it is come, break it a little; then put it into a wooden mould, in the shape of a brick. It must be half a year old before you eat it: you must press it a little, and so dry it.
To make cordial poppy water.
TAKE two gallons of very good brandy, and a peck of poppies, and put them together in a wide-mouthed glass, and let them stand forty-eight hours, and then strain the poppies out; take a pound of raisins of the sun, stone then; and an ounce or coriander seed, and an ounce of sweet fennel seeds, and an ounce of liquorice sliced, bruise them all together, and put them into the brandy, with a pound of good powder sugar, and let them stand four or eight weeks, shaking it every day; and then strain it off, and bottle it close up for use.
To make white mead.
TAKE five gallons of water, add to that one gallon of the best honey; then set it on the fire, boil it together well, and skim it very clean; then take it off the fire, and set it by; then take two or three races of ginger, the like quantity of cinnamon and nutmegs, bruise all these grossly, and put them in a little Holland bag in the hot liquor, and so let it stand close covered till it be cold; then put as much ale-yeast to it as will make it work. Keep it in a warm place as they do ale; and when it hath wrought well, run it up; at two months you may drink it, having been bottled a month. If you keep it four months, it will be the better.
To make brown pottage.
TAKE a piece of lean gravy-beef, and cut it into think collops, and hack them with the back of a cleaver; have a stew-pan over the fire, with a piece of butter, a little bacon cut thin; let them be brown over the fire, and put in your beef: let it stew till it be very brown; put in a little flour, and then have your broth ready and fill up the stew-pan; put in two onions, a bunchof