Here are Sunday's recipes - the Birr castle menu of Lords and Ladles.

Ingredients

  • For the Marrow Pudding:
  • 1 quart of cream – 946ml
  • 1 sliced penny loaf – sliced white bread
  • nutmeg (to taste)
  • 4 whole eggs
  • 4 egg whites
  • 2 dsp rose water
  • 5 dsp sugar
  • marrow of 2 bones
  • some dates (chopped)
  • some citron
  • To Make A Bisk:
  • 1 pallat of beef
  • 6 chickings (chickens) or pigeons
  • some sweetbreads
  • some lamb stones
  • some cock combs
  • some eyes and lips
  • some chestnuts
  • 1 lemon
  • whole lumps of marrow
  • all sorts of spices
  • some garlic
  • some artichoke bottoms or fried skirrets or fried oysters
  • bunch of sweet herbs
  • To Make An Oleo:
  • 1 calf’s head
  • bundle of sweet herbs
  • 2 onions
  • 1 neck of mutton
  • nutmeg (sliced)
  • 1 quart of claret – 946ml bordeaux
  • 1 quart of oysters – 946 g
  • 6 anchoives
  • some lamb stones
  • some sweet breads
  • 2 blades of mace – the outer shell of nutmeg
  • some garlic
  • some bacon
  • some egg yolks (to thicken)
  • some lemon juice
  • lemons to garnish
  • To Make Pease Porridge:
  • beef neck or leg
  • 0.5 a peck of white peas – 4.5 kg
  • some mint
  • leeks
  • anchovies
  • some sliced bacon
  • some sliced bread
  • knob of butter
  • some spinach (optional)
  • To Make The Grand Sallet:
  • some pre-cooked cold chicken
  • some lettuce (minced)
  • some tarragon (minced)
  • some onion (minced)
  • some capers
  • some olives
  • some pickled mushrooms
  • some pickled oysters
  • some picked cucumbers, lemons, oranges, raisins, almonds and potato
  • oranges and lemons (quartered to garnish)
  • To Pickle Mushrooms:
  • some mushrooms
  • some salted water
  • some vinegar
  • some salt
  • some jamaica pepper – all spice
  • some mace – the outer shell of nutmeg
  • To Pickle Cucumbers:
  • 4 quarts of water - 3.7 L
  • 2 quarts of vinegar - 1.9 L
  • 1 handful of dill
  • 2 handfuls of fennel
  • some cucumbers
  • To Pickle Oysters:
  • 8 quarts of oysters – 9 kg
  • 1 bottle of (good) wine
  • 1 quart of wine vinegar – 946 g
  • some mace – outer shell of nutmeg
  • some whole pepper
  • some salt
  • Baked Pheasant:
  • 1 whole pheasant
  • 1 oz pepper (to season)
  • 1 oz nutmeg – 28 g
  • 2 oz salt – 56 g
  • knob of butter
  • whole cloves
  • some eggs (to baste)
  • To Make The Potato Pie:
  • 2 dozen potatoes
  • 2 lb butter
  • some rose water
  • 0.5 lb fine sugar
  • 2 dsp cinnamon
  • some salt
  • 1.5 lb egg yolks (boiled hard)
  • 2 oz candied orange
  • 2 oz citron
  • 0.5 pint sack
  • 0.5 pint white wine
  • 12 egg yolks
  • 6 egg whites
  • 0.5 lb a pound of butter
  • 0.25 lb sugar
  • To Roast A Rabbit With A Pudding In The Belly:
  • 1 large rabbit
  • 0.25 lb good beef suet (finely shredded)
  • 1 a penny loaf (grated) – grated white bread
  • 0.5 a nutmeg (grated)
  • some thyme
  • some sweet marjoram
  • some salt
  • 3 whole eggs
  • 6 dsp cream
  • some extra cream (to baste)
  • For Your Sauce:
  • 0.5 an anchovy
  • dsp claret – bordeaux
  • 0.5 lb a pound of butter
  • some nutmeg (to season)
  • To Make Jumballs:
  • 1 lb flower (flour)
  • 0.5 lb sugar
  • 6 egg yolks
  • 6 dsp rose water
  • some musk
  • 6 spoonfuls of thick cream
  • 0.5 lb butter
  • some caraway and coriander seeds
  • To Make A Seed Cake:
  • 4 lb flour
  • 1.5 lb butter
  • 1.5 lb cream
  • 0.5 pint best ale yeast
  • 0.25 pint rose water
  • 1.25 lb biskett of comfits
  • some cream
  • Biscuits For The Seed Cake:
  • 1 lb sugar
  • 1 lb flour
  • 12 whole eggs
  • 6 egg whites
  • handful of caraway seeds
  • some salt
  • some butter
  • To Make Clear Jelly Of Pippins:
  • some pippins – type of apple
  • 1.5 lb sugar loaf (traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced) – 680 g
  • 1 oz orange peel (thinly sliced)
  • 6 dsp orange & lemon juice mixed

Method

  • Take a quart of cream, scald it and put it to the crumb of a penny loaf thin sliced and let it stand till it is cold, then grate in a small nutmeg and beat 8 eggs leaving out 4 of the whites and 2 spoonfuls of rose water. Stir it well together then put in or 5 spoonfuls of good sugar and take a good handful of raisins, plump and them stoned, strew them in and lay the marrow of 2 bones on the top with some
  • dates cut and some citron stuck in the top so put it into a dish, an hour will bake it.

Method

  • Take the pallats of beef overnight boil them tender and peel the shins off and slice them and at 3 o’clock next morning put over a great many knuckles and many bones, the marrow being out, boil these till one of the clock then strain the broth and put it to the pallates, 6 chickings or pigeons, sweet breads, lambs stones, cocks combs and eyes and lips, some chestnuts, one lemon and a little of all sorts of spice and slices of lemons, whole lumps of marrow, wipe the dish with garlic and so put all into the dish and upon the meat put artichoke bottoms or fried skirrets or fried oysters with a bunch of sweet herbs.

Method

  • Take a calf’s head and parboil it then cut it from the bone in thin slices, put it in a pot with some of the broth, cover it close and scum it clean, put in a bundle of sweet herbs, 2 onions and the end of a neck of mutton, a sliced nutmeg, when the liquor is wasted put in a quart of claret, a quart of large oysters, 6 anchovies, some lamb stones and sweet breads, 2 blades of mace, lard the tongue and stew it whole, keeping it close covered, rub the dish with a clove of garlic then fry bacon and lay round about the dish so lay the rest in the dish and sit the tongue in the midst, strain the liquor and thick it with the yolks of eggs and the juice of lemons, so serve it, garnish your dish with lemons.

Method

  • A piece of neck beef or a leg, half a peck of white peas, boil till it is very yellow, strong and thick, then strain it through a sieve, set it on the fire, put to it a little spare mint, 2 or 3 leeks, 5 or 6 anchovies, bacon cut in slices and bread, a piece of fresh butter, let it not boil but be just scalding hot lest it should curdle, you must take out the spare mint and leeks after it has been scalded a little, lest it should be too strong, you may make 3 quarts with these ingredients, you may put in spinach if you like it.

Method

  • Cut cold chicken into cubes and lay them in a section on a large serving plate. Lay them on minced lettuce mixed with minced tarragon and onion. Lay capers by themselves, olives by themselves, pickled mushrooms, pickled oysters, pickled cucumbers, lemon, oranges, raisins almonds, potato. Garnish with quarters of oranges and lemons and with oyl and vinegar beaten together.

Method

  • Take your mushrooms, put them into water and rub them clean with a bit of flannel and salt, then put them into some clean salt and water, let them stand in it for 3 hours, then pour the water from them, boil some salt and water, put in your mushrooms when it boils, when they are enough put them on the bottom of a hair sieve to drain your water them then, then take vinegar, salt, Jamaica pepper and a little mace, boil them together then pour it on your mushrooms scalding hot to keep them for use.

Method

  • Take eight quarts of oysters, and parboil them in their own liquor, then take them out, wash them in warm water and wipe them dry, then take the liquor they were parboil’d in, and clear it from the grounds in a large pipkin or skillet, put to it a bottle of good wine, a quart of wine vinegar, some large mace, whole pepper, and a good quantity of salt, set it over the fire, boil it leisurely, scum it clean, and being well boil’d put the liquor into eight barrels of a quart a piece, being cold, put in the oysters and close up the head.

Method

  • Take a pheasant and bone it, lard it very well and then season it with an ounce of pepper, an ounce of nutmeg, and two ounces of salt, lay some butter at the bottom of a pie and then lay on the following. Put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs and bake it and being baked fill it with clarified butter. When nearly baked liquor it with gravy and the juice of an orange.

Method

  • Made with minced suet, a little beef, sweet herbs, grated nutmeg, salt, pepper, two or three egg yolks grapes, skirrets, or piece of artichoke

Method

  • Take 2 dozen of potatoes, boil them til they will peel, then slit them being peeled in the middle, then raise your pie and take 2 pound of butter and wash it in rose water and work it in your hands, then lay it in a thin cake all over, the bottom of your fire then season your potatoes with half a pound of fine sugar, 2 spoonfuls of cinnamon, a little salt, place in your pie, not too close for you must put between them a pound and a half of yolks of eggs boiled hard and cut in halves, then take 2 ounces of candied orange, 2 ounces citron, slice very thin, and stick them in the potatoes, then lay a pound of sweet butter in the same manner as before all over the potatoes. Close it up and bake it in a gentle oven half an hour before it is baked draw it and put in this caudle: half a pint of sack, a quarter of a pint of (?), half a pint of white wine, when it boils take it from the fire and have a dozen yolks of eggs and 6 whites ready beaten, stir them in, putting them to half a pound of butter, and a quarter of a pound of sugar, stirring them together till they be thick then put it into the pie and set it in the oven and scrap sugar on it and so serve it.

Method

  • Take two handfuls of tender spinage, wash it and put it into a skillet of boiling water. Being tender boiled with some whole cinnamon, quartered nutmeg and a grain of musk, then strain the cream, twelve yolks of eggs and the boil’d spinage into a dish, with some rose-water, a little sack, and some fine sugar, boil it over a chaffing dish of coals, and stir it that it curd not, keep it till the tart be dried in the oven

Method

  • Take a large rabbit, case it and wash it very clean and set it a little then let it drain until it’s dry. Then make your pudding as follows – take a quarter of a pound of good beef suet finely shred, a penny white loaf grated, half a nutmeg grated, a little thyme and sweet marjoram finely shred, a little salt, 3 eggs beaten, 6 spoonfuls of cream or more as you think needful to have your pudding pretty stiff so sow it up in the rabbit’s belly and roast it gently, basting it with cream very often.

Method

  • Take half a good anchovy, lay it in water 2 hours, before then dissolve it in 3 or 4 spoonfuls of claret wine it being hot, half a pound of butter, so draw it up thick and serve it. A little nutmeg.

Method

  • Take fine flower well dried a pound, and half a pound of sugar finely beaten and sieved and dried in an oven. The yolks 6 eggs well beaten with 6 spoonfuls of rose water with a little musk steeped in it 6 spoonfuls of thick cream and something less than half a pound of butter a few caraway and coriander seeds make all this into a paste and work it well role them and make them into pretty knots and lay them upon buttered plates and so bake them gently.
  • For the icing a little rose water and sugar boiled upon the fire when you have iced them put them in to the over to set.

Method

  • Take 4 pound of fine flour, a pound and a half of fresh butter, a pint and a half of cream, half a pint of the best ale yeast, a quarter of a pint of ale yeast, a quarter of a pint of rosewater, a pound and quarter of the biskett of comfits. Rub the butter into the flour between your hands until it be very fine, strain the yeast in and rub it after the same manner as the butter, boil the cream till it be blood warm with the rose water, then put it in mingling it very well but not knead it for that will make it sad then let it be a rising by the fire side in a cloth for half an hour, turning it sometimes, when the oven is ready put in the comfits into the cake, then put it into the oven on a paper, and let it stand three quarters of an hour, heat your oven as for pies.

Method

  • Take a pound of sugar, a pound of fine flour, twelve eggs, and but six whites, a handful of caraway-seed, and a little salt. Beat all these together the space of an hour, then your oven being hot, put them into patties or tin things, butter them and wipe them, a spoonful into a plate is enough, so let them into the oven, and make it as hot as to bake them.

Method

  • Take good pippins, pare them and cut them in thin slices as you cut them put them into fair water, then set them over the fire with as much water as will cover them, let it boil till all the pippins are all to pulp, then strain it through a canvas and after let it run through a jelly bag, take to it a pound and a half of loaf sugar, beat in as much of this licker of pippins, put the sugar into it and set it over a soft fire till it be melted then let it boil a pace and when you have skimmed it put in one ounce of orange peel being boiled tender, sliced very thin, 6 spoonfuls of the juice of oranges and lemons together, let it boil til you think it will jelly and then put in to glasses.