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

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To make Oringe Tarts --- Ditto ---

Take 6 Oringes, take all the inside out, and boil the peels in Severall waters till they are tender, beat it very fine, and have 2 pounds of Curd drain'd from the whey, the marrow of three bones, beat altogether with Nutmeg, Mace, and sugar, add and three 8 eggs add to this as you have done beating a - spoonfull of Oringe flower water, have ready a peice of rich Sugar paste mixt up, a little Lay of Cross barrs - half an hour in a quick oven bakes it - there must be a pound of butter in it

Crust for Tarts

--- Ditto

Take 2 quarts of flour, rub into it 3 quarters of a pound of butter then 2 spoonfulls of fine sugar, make a hole in the - middle and put the yolks of 3 Eggs, and as much good cream as will make it paste, not too light for then it will not roll well - butter and flour your patty pans line A Pudding

--- Ditto line Take a pint of new milk a penny loaf grated, a pound of Suet shred small, a little nutmeg 6 eggs two whites, a little fine flour, put this together with a spoonfull of Rose water a little salt and sugar - So boil it - Stick blanch'd - Almonds on the sides

To Collar a Pig .. --- DoDitto

Take a pig and when it is scalded bone it, and lay it in water 2 or 3 days shifting it twice aday - Then dry it and split it down the back, and strew salt upon it Season it with Nutmeg, Cloves and mace, then roll it up hard, tie it up in a Cloth with - pack thread, Then boil it, Save the water, and put in Cloves mace and salt into the liquor - You must put a little milk into the pickle before you put your pig in It will look the whiter for it

Last edit about 2 years ago by pat_mccurry
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To Roast a Calves Head --- Ditto...

Take a Caves head and split it and take out the brains and tongue, then lard it, and spit it a cross, and as it roasts, shew it with crumbs of bread, a little nutmeg, mace, and - Sweet herbs, and when it is roasted frye the brains and tongue in Egg, and serve it up with force meat Galls & rich gravy sauce

To Hash a Calves Head - Ditto..

Takes a Calves head and par boil it - Then cut it in three slices, and put to it a quart of white wine 5 or 6 anchovies some thyme and winter savory minced small let it stew a quarter of an hour, Then put into it half a pd. butter just before you dish it up, put a blade of mace 3 or 4 - cloves - put in the stewing of it take the Brains and chop them small with some salt a little thyme grated bread and some sage 3 yolks - Stir this together with - butter fry it in butter, and serve it round the harsh with some fry'd bacon

To make Congealed Meat to Eat Cold - Ditto.

Take a Calves head and par boil it - pick all the meat from the bones, mince it small brains and all, season it with sage sweet herbs - Jamaica pepper, Salt Cloves Mace and Nutmeg and 3 or 4 Anchovies - Then cut a handfull of Bacon like dice - put it in the bottom of the pot - Then two handfulls of meat So do till all is in - It must be a narrow pot - put a paste up it - Stop it close and bake it with a batch of bread - when it is cold break the pott and send it up either whole or in slices - So you may do Cow hearts line Note: not sure if author means something else by harsh -- hash, possibly

Last edit about 2 years ago by pat_mccurry
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To make Hamms -- Ditto..

Cut your Hamms Westphalia fashion beat all the fleshy part with a rolling pin, but break the bones, To everyHam take two oz. brown sugar 4 oz. Salt petre beat is small and mix it with common salt with as much as will keep it sweet in a vessell as will hold pickleenough to cover them - The next day put to each Ham a pint of vinegar, and a pint of pump water turn them every ^other day stiring up the pickle with your hands keep them prep'd down 14 days - Then hang them in a Chimney three weeks where you burn Wood

To make a Ragoe. Ditto..

Take a breast of veal and lard it very thick, and half roasted - Then put it in a stewing pan that will hold it - Set it over a charcoal fire - and put into it about half a pd. of butter, when the butter is very hot put in the veal and brown it very well - Then put into it a quart of strong broth, a quart of white wine a bundle of sweet herbs 3 or 4 anchovies, some mace and pepper, and a slice or two of Lemons, and let it stew two hours Then put in some Oysters - Mushrooms, and sweet breads, and shake in half a pound of butter - Serve it up about the rims of the Dish have some sippits tongues larded and force meat.

Last edit about 2 years ago by pat_mccurry
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To Boil a Goose --- Ditt o .

Take a goose that has been powder'd 3 or 4 days and boil it in an hour and an half in salt and water, then take a quart of strong broth 4 Ox palates 4 Sweet breads 4 Sheeps tongues and cut them in little bitts into the broth with a pint of Oysters, and a Doze n . of Larks some mushrooms, a blade of mace a little salt, a little gravy a little Claret, a clove of garlick an Onion a bundle of sweet herbs half a pound of butter boil these altogether half an hour, so dish it up - pouring it all up the Goose the Sweet herbs and - palates must be boil'd very tender before they are put in the broth and the broth must be made of veal It should be but a quarter of a pound of butter in it

To Collar Beef --- Ditt o ...

Take a flank of beef and lay it in pickle, with salt petre bay salt and comon salt, and pump water, and let it lie 9 days, shift it once in the time, and turn it every day - Then take it out and take off the skin and split it in the middle and dry it. Then wash it - with red wine - Season it with pepper a little salt & Cloves mace & Nutmeg half a score bay leaves shred - small and as you Strew on your Season, roll it up and bind it hard and put it into an Earthen pott and put into it a pint of red wine and paste over it, Bake it Six hours and when it comes out of the Oven hang it - upon a hook till it is cold.

Last edit about 2 years ago by pat_mccurry
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To make Wiggs ----- Ditto

Take 5 quarts of flour 1 pound 1/2 butter 2 Nutmegs, a little cloves and mace one quart of cream and a quart of yeast, rub the butter in the flour, and put the spice with a pound of sugar - make your cream a little more than blood warm, and put into the yeast - mix all together and Set it to the fire half an hour to rise - Let the Oven be a little hotter than for Manchant bread - A quarter of an hour bakes them - wisk them over with the white of an Egg.

To Pickle Oysters - Ditto

Take a Gallon of rock oysters, and save the liquor - Set them on a gentle fire with 4 spoonfulls of Salt 10 pepper corns 20 cloves 2 large blades of mace, two races of ginger sliced thin, and half a pint of vinegar - Take off the Scum as it rises - Let it boil up twice and when cold bottle them

To Pickle Walnutts - Ditto

Take the walnuts before they begin to be hard, and pare them very nice, and put them into cold water as you do them, then boil them in milk and water till they are a little soft - Then put them in the thing you intend to keep them in - boil some vinegar Mace cloves & Ginger and when it is cold pour it upon the Walnutts - put some Oyl over them

Last edit about 2 years ago by pat_mccurry
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