Wellcome Collection: Cookery-books: 18th cent. (MS1810)

11 To Make a White soup

{(N^o.13)} Take a knuckle of veal the Scrag end of a neck of mutton, boil them in spring water with a little salt, white peper, Cloves & mace sweet Herbs, & a small onion, when it is well boil'd strain it take the fat Clean off, & what settles at the Bottom when it is Cold, when it is wanted put Cream, the Yolks of two Eggs, & as much Vermicelli, as you like, just let it have one boil together

Snow of Apples

{(N^o.14)} Take the pulp of 4 Apples, the whites of two Eggs, Beat them and as the froth Rises put it to the pulp, being Sweeten'd beate them to gether tille its as high as you Please on your Dish:

Little Cakes of Gingerbread

{(N^o.15)} Take 3pounds of Flower, 1pound of Sugar; 1pound of Butter rubb'd in very fine, 2ounces of Ginger, well beat a Large Nuttmeg grated, 1pound of Treacle, a 1/4 pint of Cream, make them up Warm, bake them on a Tin Plate, in a slack oven 10

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To Coller a Claves head

{(N^o.16)} Take a Calves Head with the Hair on, put it in a Kettle of water & boyle it till the Hair comes off, then Cleave it, & take out the Brains & all the Snivill Bones & the Eyes, wash it Clean, tye it in a Cloth & boyl it Tender, bone it, & season it with a little mace & Salt, then roll it up like Brawn with tape, and set a Weight upon it till its cold, make a pickle of Bran & water, & when cold strain it from the Bran & season it with salt & vineger.

To Make Ragoo of a Breaut of Veal

{(N^o.17)} Bone your Breast of Veal, & cut a Handsome Square peice, then cut the other part into Small peices, then fry it Brown in Butter, and put it in Strong Gravy, with a Little red wine & a Little white, Anchove & Onion, Stew all these together, fry force meat Balls mushroom Trifles Oysters stew'd, fry'd bacon a little Lemmon juice, and thicken this up with Brown Butter & Garnish it Lemmon You may put fry'd Lambstones and Sweet breads to it and Cocks Combs

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To Make a Hens nest

{(N^o.18)} Take 2 Calves feet & 2 Oz of Isinglass & put them to a Gallon of water & Boil them till it come to 3 pints then strain it & let it stand till cold, then take away the settings, save some of the Jelly for the Blaumange then take the remainder & 2 a pint of white wine the whites of six Eggs 2 Lemmons and Sweeten it with loaf sugar & spice to Your taste, when then Jelly is fine fill the Bason you intend to putit on, about 3 parts full, then let it stand till it will bare the Eggs then boil a Handfull of Lemmon peel Cut in Long slips, when Cold strew them Over the Eggs, then fill the Bason with Jelly a little warm but not to warm, When you serve it up, put the Bason in warm water. it comes out Better make it the day before you use it; the Blaumange Take 1/2 a pint of Jelly you made for your Taste. 1/2 a pint of cream, 2 laurel leaves, boil them in the cream, sweeten it to you Taste with fine sugar, let it stand till almost Cold, and a little juce of lemmon and a Little Orange flower water, then take 4 or 6 Eggs, break a hole in the large End, take it all out put the shell in cold water wash them out put your Blaumange in the Shells, when it is Jelly'd Brake the shell off & put them in your nest

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