Cookery Books: 18th cent.

f. 3r

To Roast Lobsters

Take your Lobsters & tye them upon the spit &

Lay a dish under them a pint of white wine in it

& a anchovy or 2 & a little salt in it keep your

Lobster well basted when they are enough take some

cold lobster that [has] been boyled & break them out

Of the shels & put it into the dish of sauce which

Is under the lobsters & set the dish upon a chafing

Dish of [coales] & put some grated nutmeg & whole

Pepper and a little vinegar & as much thick

Melted butter as you think fit then take your

Lobsters & put them on the dish

To Salt A Swine

A pound of bay salt a pound of common salt a pound

Of course sugar for the first time a week after salt it

Well again with salt petre & common salt & a week

After that with common salt only let the bacon all

The while be kept well prest & turned 2 or 3 times a week

This quantity will salt a large swine

f. 3v

To Make Forcemeat for Fish

Take what fish you think convenient & shred it

put to it sweet margoram parsly & time & some capers

A little nutmeg & mace & salt shred them very

Small & some grated bread & a good piece of butter

With 2 eggs & so work it up together makeing it into

Balls rowling them up with a little flour so fry them

To Collar Salmon or [Turbutt]

Take out the bone lay it in water & salt petre 2 [penney]

Worth a little rock [allom] let it ly 2 days then [collar]

It up as you do brawn with the same ingredients as

You do it with white wine vinegar & spice & so use it

Boyl your salmon 1 hour & a half let this pickles boyl

Before you put it in when it is cold keep it in the same

f. 4v

To Coller Beef

Take a large breast or flank of beef [cout]

A way all the skin of both inside & outside

& sinnews take out all the bones & rub it well

With salt petre let it ly four & twenty hours

Then lay it into hard spring water & so ly four

& twenty hours more (you must throw some salt

& salt petre into your water) then take it out &

Dry it well season it with black pepper cloves

Pepper cloves mace of each an ounce & six good

Nutmegs sweet herbs of all sorts a handfull

Of every sort mix your seasoning all together with

Salt and salt petre then season your beef & bowl is

[hard] up & let it ly all night then put it into

A pan or pot to bake put in a quart of claret

& as much water as will over it & a bunch of

Sweet herbs & so bake it in an oven fitt for

Brown bread when it is baked enough take of the

Cloth and tape it is baked in before it [les] quite cold & [flower]

up in a clean cloth as tight you can give it 2 or 3 clean

Cloths at first it will be fit to eat in a week

f. 5r

To Make Sausages

Skin your pork, taking of all the fat, & sinews, to

Which add, half the weight, one beef suet,

Shred them very small, & season, with pepper

& salt, only, add, a good deal of sage, small

Shred, when you fill them, putt in a little

Strong beer, or ale, when you don’t, put

Them into skins, you may work them, up

With an egg, & roll them, out with a

Little flour

An Excellent Green Pudding

Take two penny loaves, grated half a pound

Of beef suet, shred, half a pound of curran

Six eggs, a great handfull of parsley, sweet

Margerom, & time, a little handfull of

Marygold flowers, shred those, very small

Season it with cinnamon, sugar, & salt, & a

F. 5v

Little, cream, make it up, pretty stiff, lye it,

in a cloth & boyl it, two hours, Serve it up,

With wine, butter, and sugar,

To collar Beef

Take a flank of beef, & skin it & beat

it, well, take two penny worth of [unintelligible] as

much salt petre, & Rock Allom boyl them

Together in Vinegar, then rub it over your meat

put it into as much pump water, as will cover

it, A quart of salt, let it by a week, then dry

it, with a cloth, season it, with mace, Nutmeg

pepper, salt, cloves, & sweet herbs, so collar iIt up

as you do Brawn, boyl it up in the same--

Pickle, & hang it up, as you do, A Neats Tongue

Spring Garden Beef

Take a piece of lean beef, skin it & beat

F. 6r

It very small, lay it 24 hours, in pump water

& [unintelligible], Season it, with mace, Nutmeg--

pepper, Salt, A pound of fuel, with a little

Sweet herbs, then put it, into a oot, bake

it, two hour, clean out all the Gravy, then

Melt as much butter, as will cover it

Beef Alamode

Take a piece of Lean Beef, vut it, & Lard

it, as you do Scotch collops, Season it with---

Mace, Nutmeg, pepper, Salt, & Sweet herbs--

then throw a little red wine over it, then--

Lay a lace of collops, & a lace of Bay leaves

Bake it, & then it, is fitt for use

Artificial Venison

Beat your Beef, or mutton, well, then Season

it, with pepper & salt & rub it, over with Sheeps

Blood, then beat it, two hours, on the Ground--

F. 6v

To collar Salmon or Turbott

Take out the bone, lay it in watter, & salt

Petre, two penny worth a Little rock Allum,

Let it by, two days, then collar it, up, as you do

Brawn, with the same ingredients, as you do with

Wine Vinegar, & Spruce & so use it, boyl your Salmon

one hour & a half, let the pickles boyl before you put

it in, when it is cold, keep it in the same

To Pickle Tongues or westphalian ham

Lay them a Fortnight in salt, & salt pere then

take the brine, that comes from them, then put a

Quart of pump watter, to it, then put in a quart

Of salt, then let them ly a week or two Longer in

That brine then hang them up, where you burn

F. 7r

Bundle & minced caper, compound all together

In a dish of hot coals then Garnish with

Olives & capers to serve it up

Cuttellets

Take a neck of mutton & joyn it in

Every joynt, Season it with Sweet herbs, mace

Nutmeg, pepper, salt, cloves, a little white

Bread, grated, fry it with fresh butter brown

then clean it, out put it on Anchovies a Shallots

A quarter of a pint of white wine, a glass

of ale, a bit of butter as big as an Egg, let

them stew together then put in your stacks

close them up with two or three yolks of eggs

So, serve it up

F. 7v

A Hash

Take a shoulder of mutton, half roast it, &

cut it in thin slices as big as an Oyster, then

put in, half a pint of watter, half a pint, of

Wine, half a nutmeg, a blade of mace, a spoonful

of capers, two shallots, a little Parsley, & sage, two

Anchovies, a few barberrys, pint of oysters, a

Lemmon, sliced, with sweet marjoram, & time

then put in, wine, & a bit of butter, two yolks

of Eggs, use forcemeat to this dish

To Make Force Meat Balls

Take, Veal, or mutton, chopped small, then put

To it, half as much fuel, season it, with sweet herbs

Mace, Nutmeg, pepper, Salt, Grated bread, a Little

Onion, bacon, break into it one Egg, then make it, up for use

F. 8r

To Force Fish

Take a quart of white wine & vinegar & a

Pint of Ale, a bunch of sweet herbs, a handfull

Or two, of Fennell, 2 03 3, handfulls of salt,

boyl your fish, in salt, & water, put them into

that pickle

To collar a Pig

Take it, and bone it, & lay it, in water & salt,

& Vinegar, six hours, then Season it, with mace,

Nutmeg, pepper, & Salt, a bunch of Sweet herbs,

Collar it, up, as you do, Brawn, & boyl it, in

Vinegar, water, & Sweet herbs, & pepper, & keep

It in the same,