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28

Mrs. Phillips receipts
To make Pottage

Take a legg of Boafe a knocle of Veal &
halfe a pound of Bacon a little pepper salt
Cloves & mace & boyle this to a very stif jelly broth
then strain it of & let it stand all night, then scim of
the top fatt & putt the jelly into a scillet & putt
a handfull of Marmajelly, some pallats a little sorrell
& spinage first scalded, 4 spoonfulls of Casehopp &
bals french balls fryed & some upper crust of whi=
=te bread first dryed and then fryed, & a few boyld
turnipps cut your bread & turnips like dice & fry them
putt in a piece of somume time & a little grated
bread & if it be not thick enough put in a little
flower and send it in, but the marmajelly must be
pretty well boyld to be tender before the other things
goe in & lay a roasted Duck or Chicken in the middle
of the dish, when it goes to table

To Make Mango []
Take the smallest & greenest Mellons you can gett
open them in half, take the meat out of them wash them
& dry wipe them dry, then take ty them up with packthread, putt
them into water & salt 24 hours, then take them out make
your pickle with half whitewine vingear & half bear
vinegar scrape ginger in the vinegar, then cutt some ginger
in small pieces & scald a pound of garlick