Wellcome Collection: English Recipe Book, 18th century (MS6956)

27

To Caller eles

take your eles and bone them and then take som pep=per and salt and cloues and mace and nutmeg and a litel time and season it with then take them and rol them up and ty them up in a cloth and make a pickle of uinegar and water and whol pepper and salt and boyl the eles in the pickle about a quarter of a houer then take them up and let it be cold then and then take out the eles out of the cloth and put them in the pickle.

Mrs Philipps Recait /to make pottage

Take a legg of Beafe and a knuckle of Ueale and half a pound of Bacon a littel pepper, salt, cloves, and mace and boyle this to a very stif gely broth then strain it of and let stand all night then scim of the top fatt and put the Jelly into a skillet and put a handfull of Marmaielly, some pallatts a littel sorrell and spinage first scalded 4 spoonefulls of caschopp an french balls friyed and some upper crusts of white bread first dryed and then friyed and a few boyled turnipps cut the bread of dice and fry them, put in a peice of somer tyme and

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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 yn fryed, & a few boyld turnipps cut your bread & turnips like dice & fry ym putt in a piece of sommer time & a little grated bread & if it be not thick enough put in a little flower and send it in, but ye marmajelly must be pretty well boyld to be tend^er before ye other things goe in & lay a roasted Duck or Chicken in ye middle of ye dish, when it goes to table

To Make Mango Take ye smallest & greenest Mellons you can gett open ym in half, take ye meat out of ym wash ym & wipe ym dry, yn take ty ym up with packthread, putt ym into wat^er & salt 24 hours, yn take ym out make your pickle with half whitewine vingear & half bear vinegar scrape ginger in y^e veinegar, then cutt some ginger in small pieces & scald a pound of garlick

to a joo(?) of Mellons cut ye garlick in ye same mannE as you do ye gingE & slice some horse radish, ye make a composition of mustard & a little vinegar, stuff ye Mangies to boyle e pickle yn tye ym up lett y pickle & yn boyle togethE yn take m up covering ym close in a weeks new boyle ye pickle & put it to ye mangoes & yt will greene ym doing it often till they are greene:

29

To salt Hams

Take two hams & 1 pound of coarse sugE to two handfulls of white salt dry both well against ye fire till ye salt & sugar be pretty hott yn rubb ye hams all over with it to let ym ly six days yn drain ym out yt pickle & take four Ounces of Salt-peter & half a pound of bay salt beat it very small & take three han= =fulls of white salt, so salt yeHams wth all ys & let ym ly ten days in ye pickle turn ym every three days yn in ye chimbly & smoke ym wth shavens & wett sadust yt y they may smoke but ye fire must not ????? flame if it doe they will rust wor they are dried wth smoke hang ym up in a poor bodies chimney that keeps small fires & hang ym a foor high & let ym hang a foot high sixteen weeks yn take ym downe and boyle ym when you please:

A Frigasie of Pidgeons

Cutt ye Pidgeon in quarters & putt ym in a stens pann, strowe a little salt on ym, & putt to 6 Pidgeons more yn a quartE of a pd of ButtE & a bunch of sweet hearbs, 1 onion, 1 blade of mace a little whole pepE, & wn they are stewed a while putt in a little gravey, [?], Anchovy & 4 spoonfulls of whitewine & a little grat =ed nutmegg, yn lett ym stew togethE, till ye Pidgeons be enough yn thick it up wth yolks of 2 or 3 Eggs