University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117045)

To keep Artichoak Bottoms for sauce line Take your Artichoaks about Michaelmas, (they may be the small plant sort.) boyl them so much as to take off all the Leaves and the Choak, then put them on tin plates and set them into your Oven (after your other things are out) when it's so cool as not to discolour them in the Least - Do this till they are very Dry, then put them into an Earthen Pott to keep - tie them down close and keep them in a Dry Place - when you would use any put them into scalding Water till they are tender - cut them in Larg Dice; they look white and Eat very sweet all Winter line To Make Moss Stick line putt a stone of Lime into Cold Water with which Water mix Glue - and boil it together so as to make it fit for use line Cement for Sticking Shells line 1 pound of rosin 2 ozs of Bees Wax to which add as much Brick dust as will thicken it, stir and boyl them together till they come to a Consistancy or Cement - it must be used hot over a Candle or fire in an Earthen Pott

Lip Salve line a quarter of a pint of oyl of sweet Almonds half an oz. of sperma ceti a penny worth of Virgins Wax, melt these over the fire in a silver Thing then put in a Little alkennet Root to couler it line Walnut Catchup line Take a handfull of green Walnuts and pound them in a mortar with a little salt, then strain all the Liquor from your Walnuts boil and scim it very clean, the put in one head of garlick a few shallots one ounce of White pepper 2 penny worth of Cloves and 2 penny worth of mace Let it boil a quarter of an hour or more and when cold put in a quarter of a Pint of Vinegar let it stand a Week or 10 Days and boyl it up again flourishflourishflourish line Force Meat line Take a pound of suet a bit of fat Bacon shred all together and beat it in a stone Mortar very fine then season it with pepper, salt and Nutmeg a little grated Lemon peel a few sweet herbs chopt small, if you like them add the yolks of 2 Eggs to bind them - flower your hands & roll them up - fry them in Butter flourish

To make Reasin Wine flourish line Put 6 pound of reasins well chopt to 1 Gall. of Water, let them stand about 20 Days stirring them well together every Day then strain it off and put it into a cask - let the Cask stand open as long as it works or hisses which may be a month 6 Weeks or more flourish line To Stew Carp Mrs Jones Scale and gut your carp and wash the blood out of theire bellies with vinegar then flower them well and fry them in bytter till they are thro' hot then put them into your Stewing pan with a pint of Claret two anchovies an onion stick with 3 or 4 cloves 2 or 3 blades of mace a bunch of sweet herbs and a pound of fresh butter put them over a short fire 3 quarters of an hour will do them Then take your fish up and put them in your Dish your Serve them in and if your sauce is not thick enough boil it a little longer then Strain it over your Carp. This is a very good way to Stew Ells only cut them in pieecs and not fry'em garnish with horseradish and Lemon

To make Bath Flumery Mrs Torrent Take two Calvees feet & boyl them in two quarts of spring water till it comes to a pint & a half then let it be cold & then put it on the fire & put in 3 or 4 Lorrel Leaves & a blade of mace & a little Lemon peal & let it Just simmer up then take off & strain it then put it into a pint of Cream & keep stirring of it then put in two spoonfulls of sugar & half a Glass of white wine keep it sturing till you find it begins to Jelly then poor it into your Cups & keep it for Use. Wet the Cups in cold water Just before you put it in them

To Stue Carp Mrs Middlemore Scale and wash your carp clean before you open them then slit them carefully & save the blood in Vinegar take out all the inside with caution for fear of breaking any thing because they must not be washed or the inside put into there bellys some hole peper & salt & a blade of mace Cover them in the stew pan with Claret & half as much water with spices & sweet hearbs & a bit of horsreadish stew them Gently & turn them when they are [ennf] lay them on a dish to drain & boyl up the sauce thay ware Stude in with 2 anchoveys bon'd & washed the vinegar the blood was saved in half a pound of butter thick it with a little flower before you put it in the the butter: Garnish it with fryed bread & Lemon.

To make surrup of Saffron Mrs Torrent Take a qr of a ounce of saffron. put it into a quart of spring water in a Tankard, on something that will keep it Close, let it stand 12 or 14 hours over gentell fire, tell the saffron has quite lost its Coular: then strain it of & put to it 2 pound of Lofe sugar & boyl it to a surup.

This is enuf to make at a time One dram of saffron a wine pint of spring water put them into a Tankard that will keep it Close covard let it stand 12 or 14 hours over a gentle Fire till the saffron has lost itts Coler then strain it & put in to it a pound of loaf sugar & boyl it to a syrup.

A Floatng Island Take 3 Coddled Apples - the Juice of 3 Lemons a little Sugar - beat it 103 hours with 3 whites of Eggs

To Roast a Pike Mrs Jones Scale and wash a Pike from head to tail lard it with Eals flesh rolled in sweet herbs and spice roast it at length or turn his tail into his mouth dust or bread it or bring off into the oven, let the sauce be drawn butter anchovies the spawn and liver muserooms capers and Oysters.

To make pickle for Hams Mrs Jones Take four Gallons of Spring water one pound & 1/2 brow Sugar 7 ounces of salt petre 7 pound of Comon salt boil them well together and skim them as long as any foulness rises Strain them thro' a Cloath & when cold sink the meat quite under the liquor it will keep well for six weeks or two months without being too salt for Hams or to keepe as hung beef dry the Hams well as soon as you take them out of the liquor put them into paper bagg, Lay it in a dry place

New College Pudding Mrs Jones Take half a pound of Bread grated fine a pound of suit minc'd fine half a poud of Currants Two ounces of sweet meat a little Glass of Sack or Rosewater 4 ounces of Sugar and a Little Nutmeg mix it togeather with two or three Eggs.