164 j the Art cf Cookery , 
or faucers with juft what you fancy, and in the room of a 
pickled herring you may mince anchovies. 
To make a tanfey . 
TAKE ten eggs, break them into a pan, put to them a little 
fait, beat them very well, then put to them eight ounces of loaf- 
fugar beat fine, and a pint of the juice of fpinacb. Mix them 
well together, and ftrain it into a quart of cream; then grate in 
eight ounces of Naples hifcuit or white bread, a nutmeg grated, 
a quarter of a pound of Jordan almonds, beat in a mortar, with 
a little juice of tanfey to your tafte : mix thefe all together, put 
it into a ftew-pan, with a piece of butter as large as a pippin. 
Set it over a flow charcoal fire, keep it flirting till it is hardened 
very well, then butter a difh very well, put in your tanfey, bake 
it, and when it is enough turn it out on a pie-plate ; fqueeze the 
juice of an orange over it, and throw fugar all over. Garnifh 
with orange cut into quarters, and fweet-meats cut into long 
bits, and lay all over its fide. 
Another way, 
TAKE a pint of cream and half a pint of blanched almonds 
beat fine, with rofe and orange-flower water, ftir them toge¬ 
ther over a flow fire; when it boils take it off, and let it ftand 
till cold then beat in ten eggs, grate in a^fmall nutmeg, four 
Naples bifcuits, a little grated bread, and a grain of mufk. 
Sweeten to your tafte, and if you think it is too thick, put in 
fome more cream, the juice of fpinach to make it green; ftir it 
well together, and either fry it or bake it. If you fry it, do one 
§de firft, and then with a difh turn the other. 
To make a hedge-hog . 
TAKE two q-uarts of fweet blanched almonds, beat them 
well inamortar, with a little canary and orange-flower water, to 
keep them from oiling. Make them into a ftiff pafte, then beat 
in the yolks of twelve eggs, leave out five of the whites, put to it 
a pint of cream, fweeten it with fugar, put in half a pound of 
fweet butter melted, fet it on a furnace or flow fire, and keep 
continually ftirring till it is ftiff* enough to be made into the form 
of a hedge-hog, then flick it full of blanched almonds flit, 
and ftuck up like the briftles of a hedge-hog, then put it into a 
difh. Take a pint of cream, and the yolks of four eggs beat 
up, and mix with the cream: fweeten to your palate, and keep 
them ftirring ever a flew fire all the time till it is hot, then 
pour 
