192. Lenten slices.
Take
peeled almonds, crush very well in a mortar, steep in water boiled and
cooled to lukewarm, strain through cheesecloth, and boil your almond
milk on a few coals for an instant or two. Take some cooked hot water
pastries a day or two old and cut them into bits as small as large
dice. Take figs, dates and Digne raisins, and slice the figs and dates
like the hot water pastries. Throw everything into it, leave it to
thicken like Frumenty, and boil some sugar with it. To give it colour,
have some saffron for colouring it like Frumenty. It should be gently
salted.
193. Norse pies.
Take
cooked meat chopped very small, pine nut paste, currants, harvest
cheese crumbled very small, a bit of sugar and a little salt.
194. Lorey pastries.
To
make little Lorey pastries, make pastries the size of a blank or
smaller, and fry them. The pastry should not be too high [thick?]. If
you wish to make some lettuces and small ears, make pastry lids, some
larger than others, and fry them in lard until they are as hard as if
cooked in an oven. If you wish, gild them with gold or silver leaf, or
with saffron.
195, 196. Hedgehogs and Spanish pots.
Take
raw meat chopped as fine as possible, Digne raisins and crumbled
harvest cheese, all mixed together with Fine Powder. Have some mutton
rennet stomachs, scald and wash them very well (not in water so hot
that they shrivel), fill them with the chopped meat, and stitch them
with a small wooden skewer.
If
you wish to make some Spanish pots, take little earthenware bottles in
the shape of little ewers, wet them inside with egg white so that the
stuffing holds together better, fill them, and boil them on the fire in
pan or boiler.
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