THE TABLE.

Temuka Leader, Volume I, Issue 71, 21 August 1878, Page 3

THE TABLE.

♦ The following curious receipts we copy from an M.S. Cookeryrbook of unknown age, but its appearance, and the character of the handwriting and spelling, which last is faithfully reproduced, prove that it is of considerable age. Its title page states that the book is by “ Edward Bidder, at ye Buck and Doggs, in Little Lincolns Inn Fields, London.” Do any of our readers know anything of this E. Kidder, late of “ Ye Buck and Doggs V

A BATTALIA PYE.”

1 ‘ Take 4 small chickens, 4 squobpigeons, 4 suckingg rabbits, break their bones, and take 3 nr 4 veal sweet-breads, 3 or four diee-- '.’ t< agues, and 3 or 4 ox s alia t•, ah dies being boyl’d and blanc iM. aid cut : n(o thin slices, and the rabbits s iver’d mix with ’em a handful of savoury meate balls, a pint of large oysters, season’d with pepper, salt, cloves, mace, and grated nutmeg, and close the pye. When bak’d, let the lear be a pint of gravey, oyster liquor, and 2 anchovies, and drawn butter. Shake it together.” If yon try to follow this receipt, by the time yon come to the ‘ £ shake,” you have something like a “pye.”’ Any savage would aivc up cannibalism in exchange for a life-long course of “ Pyes ” like this, “a carbbtx pudding.” “Take a good clear carrett, well scrap’d, then scrape it fine, and beate 20 yolks of eggs with the whites of 5 of ’em to it, then boyle a quart of cream with a stick of cinamon, when ’t-is almost cold, strain Gie cream and the eggs rnixt, therewith then put in the scrap’d carrett, with apd of butter, I a pd of grated bisketts, mix these together, season it Avith nutmeg, clove, mace, salt, and sugar. Garnish the brim of the dish with puff paste, and raise it in the oven, then take it out and pour it in the pudding. an hour will bake it.” Some people don’t like “ carretts,’ but no one could object to all the “ carretts” in one “helping ”of this pudding.