Makes 1 cup -- appoximately 8 servings
1/4 cup butter
1/4 cup cream cheese
1/4 lb Brie or other strongly flavored cheese (I use farmers)
2 Tbsp whole milk (though not in the original recipe, I find that a bit of milk helps gives this a better consistency, and helps the whole thing hang together better)
1/4 t white pepper
Melt butter. Melt cream cheese in butter. Add milk. Cut up the farmer's cheese and stir it into the mixture over low heat. You may want to use a whisk to blend the two together, though a spoon will do. Unlike the Cariadoc redaction, this one does not tend to separate. When you have a uniform, creamy sauce you are done. Serve over toast, put on toast and broil for 30 seconds-1 minute, mix in (or serve over) things like asparagus, bacon, sauted onions, etc.
1/2 cut steel-cut oat or oat flour
1/2 cup Hot water, whisky, or milk
Honey, sugar, salt, butter, etc, to taste
Place oats in bowl. Add hot liquid, stir. Add flavorings. Eat. The object is to get lumps of oatmeal with gooey outsides and dry insides.
This tart follows the basic process for the strawberry tarts, but substitutes honey for sugar--mostly because I really like the taste of apples cooked in honey.
For each pie, take
3 lbs apples, peeled, cored and quartered.
1 pie shell
Approximately 1/3 of a 1 lb jar of honey, or 2/3 cup sugar
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp cloves
Preheat oven to 425F. Roll pie shell and place in pan, sprinkle bottom of shell with sugar. Put in a layer of apples (enough to cover), sprinkle on half of the cinnamon and cloves. Pour honey (or sprinkle sugar) over layer (1/4 to 1/2 cup?). Repeat for second layer. Cover, bake for appoximately 45 minutes.
Take a neck and Hough of Beef, a Nuckie of Veal, boil all the Substance out of the Meat, put in with them 3 or 4 Onions stuck with Cloves and a little black Pepper, Jamaica Pepper, when they are all well bioled, strain the Liquor thro' a Callender, then take two Dozen of larget Onions, boil them in a little of the Broth; when they are well enough, pout off the liquor they were boiled in, put the Onions into a plate and pour the Soup on them.
1 gallon water
1 lb beef
1 beef bone
1 veal bone
salt and pepper
Make your broth with the beef, bones, and 3 or 4 oniones stuck with 6 cloves each, pepper and salt. Strain the liquid and add the other onions, cut into 1/4s. Boil until the onions are done. Serve.
Take yoru chickins and let them boyle in verye good sweete broath a prittye while, and take the chickens out and quarter them out in peeces, and then put them into a Frying pan with sweete butter, and let them stewe in the pan, but you must not let them be browne with frying, and then put out the butter our of the pan, and then take a little sweete broath, adn as much Vergies, and the yolkes of two Egges, and beate them together, and put in a little Nutmegges, synamon and Ginger, and Pepper into the sauce, adn then put them all into the pan to the chickens, and stirre them together in a pan and put them into a dish and serve them up.
2 whole chickens