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

21

To make Veal rolls

{(N^o.23)} Take ten or twelve Little thin slices of Veal, lay on them some force meat, and a slip of Bacon, roll them up & tie them with thread, put them on a bind spit rub them over with the Yolks of Eggs, flower them and bast them with Butter, then Half an hour will doe them, lay them in a dish and have ready some good Gravy with Trifles and mushrooms,

To Stew Pigeons

{(N^o.24)} Season your Pigeons, with peper salt cloves mace & some sweet Herbs, wrap the seasoning up in a peice of Butter and put in their Bellies, then tie up the neck and vent, and Half roast them, then Put them in Stewpan, with a Quart of Good gravy, a little white wine. a few Pickled mushrooms, a few peper corns 3 or 4 Blades of mace, a bit of Onion and some Pickled oysters, Lemmon peels A Bunch of sweet herbs, let them stew together, till they are enough, then Thicken it up with Butter & Yolks of Eggs, Garnish it with Lemmon

15

22

23 To Make a Ground rice Pudding

{(N.25)} Take six ounces of Ground rice, to a Quart of milk, Stir it all together, then set it on a clean fire, stiring it all the time it Boils, Then take it off, and put to it 1/2 pound of fresh Butter in an Earthen pan, stiring it together And when cold, put to it seven Eggs with 3 whites beating them all together, with Half a Grated nutmeg, 6 ounces of sugar a Little Salt one Ounce of Orange chips, butter your dish, and bake it an Hour, and when out of the Oven put a Gill of sackover it

To Make Marmalade of Quinces

{(N.26)} Let your quinces be full ripe, then wipe them, & pare them, & Quarter them, then take out the core and seeds, & boil the Pareings & seeds in Spring water, strain the Liquor, & weigh your Quinces, with the same weight of dry 6^d Sugar, boil the Quinces, in that Liquor, & when Tender, mash them, & then put your sugar to the Quinces, & boil it till it Looks red & smooth, Keeping it stired all The time it Boils 16

24

25

To Make Custards to Bake

{(N^o.27)} Take one pint of cream boil'd with mace & Cinnamon, when cold take 4 Eggs, two whites, a Little rose & Orange flower water, & sack nutmeg & sugar, to your {Tast }mix all these together, & bake them in China Cups,

To Make Plain Custards

{(N^o.28)} Take 1 Quart of new milk, sweeten it to Tast, grate in a Little nutmeg 8 Eggs with 4 whites beat them well together and stir them in the milk, & bake them in Cups or a Deep China dish, or you may have ready a Kettle of boiling water, but it must not boil, Take care the water does not get into the Cups.

To Candy Angelica

{(N^o.29)}

Take Angelica & put it into water, & sett it on the fire to Scald till it will peel, & when you have Peel'd it, put to it fresh water Scalding hott, then cover it clove& past it up that none of the stem comes out, & let it scald 3 or 4 Hours, then uncover it & see if it be green & tender, & if not cover it again till it is tender, then take the weight of it in double refine sugar, & strew some in the pan you candy it in, then lay your Angelica, & strew more sug^ar [?]

17