A Collection of ye best Receipts

“A Collection of the best Recipes most approved, and fittest for life”. In Cookery, preserving and all manner of Housewifery, Physics, Chirurgery.Carefully selected from the best hands, the most authentic choices manuscripts.

Of which you will find my exact tables in the end of this book. By Mrs. Katharine Palmer

Note, there is room left for a supplement to this book of what shall come in after the compiling of it, beginning at p. 230 in Cookery, preserving and such like things. And there is room to each nue on the Medicinal Collection, where it at present concludes with, p. 197.

The quantitys of Butter and flower sufficient to make a Venison pastry with the side of Buck or Doe.

Take a peck of flower, and 4 pounds of butter for the crust and 3 pounds of [illegible] minc’d small put into the pastry.

To a side of a Doe, 3 quarters of a peck of flower, and so {anowerable} butter and such put also the liquor of the bones which you must bake in a pot with a little claret wine or water into the pastry, when it is almost bak’d.

Mrs. Tresham’s way of making a Pastry of Venison

Take 6 quarts of flower and break a pound of butter into it very small and mix it up with water to the {illegible} of the other pastry. Take 3 pounds of butter more and {rowl} the pastry out and {shick} it over with the butter in little bits take the drudging box and shew it over with flower then rowl it up, and then rowl is out again all one way, 5 or 6 times till the butter be {washed}. When the meat is boned take 2 ounces of white pepper and mix it with salt as much as you think will doe, and season your Venison with it then pour in a pound of butter at the bottom of your pan, and then pour in your Venison, and lay {illegible} pounds of butter, and so lid it, and when its baked, you must put in the liquor of {the} bones (which must be bakes in a pot) with half a pint of {Claret}.

To Make a Tansey

Take twelve eggs well beaten, putting half the whites out, and grate the quantity of half a nutmeg into it, with a pint of cream, and sweeten it with sugar to your taste. Then butter adith well and put it into the oven till it rises up you may put in half a joint of wheat juice or vinegar which you can get and you may try it, if you pledge, as well as bake it, then squeeze a lemon over it and white sugar upon that.

To Hash a Calf's Head

Take your head and when his [argathx], half boil it, then broil one half of it and cut by other and all the inside bits of both as for an half. Have ready in your stew pan half a joint of white wine, 2 anchovies, an whole onion shuck with 6 cloves, a little maze pepper and salt, and as much liquor out of the pot as will cover it you may add 7 on of spoon- falls of ale! Cover your pan often a few {areat} herbs and {come} slices of bacon bowl in it goo let it, few fill his enough, then beat the yolks of two eggs and thicken it, then have ready by balls made with veal bacon or what fresh meat you can get you can get, the bacon chopt small and season with juice, pepper, salt and a few sweet herbs and lemon peel, which must be roasted up with grated bread, flour and an egg and {fryo} with some stews. Then fry {mashers} of bacon and oysters and lay them atop, and pour the oyster liquor and some raw oysters upon it, with some stew. You may put a little butter and shake it in your pan so have your tongue cut to stir with it and the brains beat up with a little mild spice and sweet herbs and chopped parsley and flour and an egg, so make them into flat cakes and fry them, and lay them atop with sliced lemon, quartered orange and large fry the oysters, and serve it up.

To Coller Eels, Mrs. Fresham’s aray. Let the eels be skinned and boned, then take a little pepper and sale and nutmeg, and a little lime and toss and throw it on! AS you season it for a {joye} and bowl it up into a {Colthar} and put it in a thin {pot} and tye it up hard at each end. Then boil it a quarter of an hour and half the liquor is boiled in myth be the pickle with as much vinegar, a blade or two of Mace a race of ginger and some whole pepper, and a Bay leaf or two, with some lemon peel.

Hang the collar up till its cold and when the pickle is cold likewise take out of eels and put them into the pickle.

To pot Venison

Season your Venison with pepper and salt and bake it with {or as} hold bread and then take it from the bones and thrust it hard into a pot with your hands first taking off all the skin, and pour it upon it two or three pounds of butter {hoh} after its bak’d.

To Collar Beef

Take the think part of the Breast and exactly square and bone it and put it into a pale of pump water and let it stand 4 or 5 hours, then take it out and dry it in a cloth, then take 2 ounces of salt {pepper} and a good handful of other salt, and rub it all over and put it in an {earthen} pan, and turn it 2 or 3 times a day, and let it remain so 3 days, and then collar it up with a little pepper and salt and chop’d time {if in season} and cloves pounded with it till it be rowld up hard, and then it must be secur’d with a filler. This may be either boild or bak’d.

To Make Pancakes

Beat half a dozen eggs {with but half the whites of them} 4 spoons full of fine flower and when these are well mixed, add a pint of cream, a little nutmeg and sugar, with a little jack and rosewater. You must clarify your butter before you try them. Fry them thin and not too fat!

To make Cheese Cakes

Take seven quarts of milk, one quart of cream, heat it as warm as it comes from the low, have ready a pound and half of {Currence} then plump Them in boyling hot water, but let them cool again. Take 3 nutmegs, 4 blades of mace beaten with a little sugar very fine, take a quarter of a pound of butter washed from the salt and half a pound of sugar sifted, the yolks of seven eggs beaten with a little rosewater {tub} the curd through an hair strainer and then mix it with the other ingredients.

To make Fine Biscuits

Take {an} eggs, and put the whites by themselves and the yolks by themselves beating them up with a whisk very well for a quarter of an hour and then have one pound of double refined sugar dryed and sifted, and shew it in by degrees to the yolks and whites mixed, and put some grated lemon peel or some {caro}aray seeds to it. Then have a pound of every fine flower dryed well by the fix, so as you beat it, put in the flower by {agrees} and have your Oven pretty quick and ready to put them in. As soon as the flower is all in, lay them long ways upon flowered papers, and sift them a little. Fine sugar upon them to make them ripe.

To Make Buns

A pound and a half of Flower, two pounds of bars way {comfits}, two pounds of butter rub the butter into the flower and with a couple of eggs beaten mingle these all together with half a pinch of yeast and two or three spoons full of cream, so set it before the fire to rise and after put in the Caraways.

To Make {Elder} Wine the Best Way

Take 20 pounds of Malaga Raisins, rub them clean and shed them very small, let them sleep in 5 gallons of fair warm water, having been first boyld an hour, let it stand ten days, {shiring} it everyday, afterwords {pap} the liquor through an hair sieve having in {ready help} 6 pints of Elderberry juice and drawn in a {pipkin} close {illegible}in a kettle of boyling water {and} put it cold into the liquor. Then stir it well together, afterwards run it into a vessel and let it stand in a warm place two months or ten weeks and then bottle it. This will keep 2 or 3 years.

To make the Same with Sugar resembling Tent

Take what Elderberrys you please, prep them with your hands, {illegible} quart of juice take 3 quarts of water, heat your {crater}? boyling hot, and pour it upon your {shayrings}, cover it up{illegible and let it stand all night, then shake it off, and put the juice to it, and to every gallon of liquor put 3 pounds of sugar, boyl it and seam it. Let it boyl about a quarter of an hour and after its cool enough, set it with yeast and order it as ale.

To Make Sage Wine

Take a quarter of an hundred of frail raisins pick them clean and rub them in a cloth but do not wash them, then take a peck of Sage of Virtue and 25 quarts of Spring Water, boyl the water half an hour and let it stand till it be blood warms shred your sage and raisins very well and put them in an open tub and put your warm water to them with half a pint of the yeast stir them well together and let them stand 6 or 7 days often shining them, then strain out the liquor though an hair {save} and let the {Vespel} be full that it may work over, and then it has one working, chop it up close. Let it stand six weeks, then bottle it, and it will be fit to drink in a Month’s time, but will be better kept 6 months, or as long as you please.

To Make Gooseberry Wine the Best

Take as many Amber Foogle berrys as you pledge pretty ripe, Mas them all together, then measure to each quart of by Mash, one quart of spring water. Let this stand well rised a day and night and then strain it this an {hair hive} and put to every quart of that liquor a ground of White sugar and when this all dissolved, strain it again through a flannel and lunch it with some Ale yeast and cover it.

To Make Currant Wine, the Duchess of Lauderdale’s way, or of any of these fruits

Take of the ripest and fairest Currants you can get 24 pounds, and put to them of quarts of spring Water bring them with the hands and then {shave} them this an hair {save} and put to em of pounds of powdered sugar, then put it into your Cask, leaving it open 6 days till it has done purging then stop by barrel up {dofe} and keep it till it be finem then bottle it and keep it for the Use.