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To Frigacy Chickens ---
Take two Chickens, and cut 'em in small peices, then wash 'em in hot water, when done put 'em into your stew pan, With a bit of butter, and a little dust of flower, Then fill it up - with cold water, with Sweetbreads - Artichoke bottoms, with morells and fresh Mushrooms, a gill of white wine, an Onion and a bunch of Sweet herbs, and when cold enough, take out your herbs, and Onion, Then take the yolks of 4 eggs and half a pint of cream, beat 'em up together with the juce of a lemmon, when you have skin'd the fatt off - the Chicken, then put in your Eggs and cream, stir 'em - about well - Season it with pepper and salt to your taste and let it have a little boil up. line To prevent. --
Take Rue, Lavender, Sage Wormwood, rosemary, of each an handfull, chopt small and put into a pint of white - wine vinegar, Let it stand in the the Sun nine days. Then strain it and add two ounces of Camphire.
To make Wiggs --
line Take 3 pounds of flour, and 1 poun
To make Ginger Bread Ditto Take a pound of treacles a pound of powder sugar, half a pint of brandy candied orange, Lemon, and Citron cutt small 2 ounce half an ounce of ginger beat, and sifted half an ounce Coriander seeds, and half an ounce carryway seeds beat and sifted, mix all these together, and work in as much fine flour, as will make of it a stiff paste, role it out cut in cakes as you like, put it on Tin. It will bake after the bread is drawn
To make balm Wine Mrs Winslow To a gallon of Water put 2 pounds 1/2 loaf Sugar clarify'd with the white of an egg When it is rather warmer than beer to work pour it upon a double handfull of balm pickt from the stalks - To which add an Orange or Lemon slice'd rind and all - Let it stand till it is milk warm - Then put in a toast dip'd in yeast - Let it stand two days to work and then Tun it altogether - Before it is tun'd you must take out the Toast
A Certain Cure for the Hooping Cough Take two ounce of Honey, 2 ounce Treacle a few carryway seeds and as much flower of Brimstone as will lie on a shilling mix them well together and give the Child a spoonfull six different times in the day.
Take of Pork and Veal an equall quantity - Let it be free from skin and Sinews beat it well - Then add to it as much as half the weight of Beef Suet - Chop it together till the Suet is fine - Then Season it with pepper Salt Mace some sage and thyme chopt Small - when you use it work it up with two or three Eggs.
Sausages another way ----
Take a pound of lean pork beat it as fine as you can Then pick out all the grissle - put to it one pound and a quarter of beef Suet chopt pretty small - Season it with pepper Salt a little sage cut fine - four Eggs but one of the whites - mix altogether - Then roll them up and frye them
To pickle Hog's Heads or Hams