Vermicella

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the vermicella
For the filling
For the crust
For serving
Instructions (18)
Make the vermicella
  1. Take the yolks of two eggs and mix it up with flour as much flour as will make it to a stiff paste.
  2. Roll it out as thin as a wafer.
  3. Let it lie till dry till you can roll it up close without breaking.
  4. With a sharp knife cut it very thin, beginning at the little end.
  5. Have ready some water boiling, into which throw the vermicella.
  6. Let it boil a minute or two at most.
  7. Throw it into a sieve.
Assemble the dish
  1. Have ready a pound of marrow.
  2. Lay a layer of marrow, and a layer of vermicella, and so on till all is laid in the dish.
  3. When it is a little cool, beat it up very well together.
  4. Take ten eggs, beat them, and mix them with the other.
  5. Grate the crumb of a penny loaf, and mix with it a gill of sack, brandy, or a little rose water, a teaspoonful of salt, a small nutmeg grated, a little grated lemon-peel, two large blades of mace well dried and beat fine, half a pound of currants clean washed and picked, half a pound of raisins stoned.
  6. Mix all well together, and sweeten to your palate.
  7. Lay a good thin crust at the bottom and side of your dish.
  8. Pour in the ingredients.
Bake and serve
  1. Bake it an hour and a half in an oven not too hot.
  2. When it comes out of the oven, strew some fine sugar over it, and send it to table.
  3. You may leave out the fruit if you wish.
Original Text
FIRST make your vermicella, take the yolks of two eggs, and mix it up with flour as much flour as will make it to a ſtiff paſte, roll it out as thin as a wafer, let it lie till dry till you can roll it up cloſe without breaking, then with a ſharp knife cut it very thin, beginning at the little end. Have ready ſome water boiling, into which throw the vermicella; let it boil a minute or two at moſt, then throw it into a ſieve, have ready a pound of marrow, lay a layer of marrow, and a layer of vermicella, and ſo on till all is laid in the diſh. When it is a little cool, beat it up very well together, take ten eggs, beat them, and mix them with the other, grate the crumb of a penny loaf, and mix with it a gill of ſack, brandy, or a little roſe water, a teaſpoonful of ſalt, a ſmall nutmeg grated, a little grated lemon-peel, two large blades of mace well dried and beat fine, half a pound of currants clean waſhed and picked, half a pound of raiſins ſtoned, mix all well together, and ſweeten to your palate; lay a good thin cruſt at the bottom and ſide of your diſh, pour in the ingredients, and bake it an hour and a half in an oven not too hot. You may either put marrow or beef ſuet ſhred fine, or a pound of butter, which you pleaſe. When it comes out of the oven, ſtrew ſome fine ſu gar over it, and ſend it to table. You may leave out the fruit if you
Notes
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