EN-
Facsimile
Transcription
(17)
To Buter Crabs o ooo oo (17)
take half a dozen crabs and take the fish out and put it in a
stewpan put in half a pint of white wine 2 anchovyes a litell pepe[r]
salt and nuttmeg e juce of a lemon a quarter of a pound of fresh
buter then wash your shells and put your fish into them again and
so serve it to the table
{Expansion of shorthand, check with Tim Underhill}
take a pound of buter a pound of flower a pound
of curents a pound of shugar 6 eggs leauing out
half the whites with a litell cinymon cloues and
mace mix all these together and {Expansion of shorthand, unclear which part of Tim's transcription this relates to}
{Expansion of shorthand} To make puff pastries
{Expansion of shorthand} Take the juice of a china-orange with the white of an egg and a little white sugar, and beat it
{Expansion of shorthand} together. Put a spoonful of it in your puff paste.
To Make a Calfes Head Harsh
Take a calves head and slit it lay it in warm water wash it
very clean when you have half boyled it take out the check bones and
season them with grated bread, salt, mints, nutmeg, parsly first wash the
bones over with buter to make the grated bread stick; cut out the calves
head in thin slices then take a quart of strong broth {Expansion of shorthand} or fair water and half a pint of white wine, three anchovies, two onions, a bunch of thyme,
{Expansion of shorthand} pepper, salt, nutmeg, sugar; round the dish a few balls of forcemeat fried. When your hash is ready,
{Expansion of shorthand} thicken it with flour, yolk of egg, fresh butter and the juice of a lemon, [and] a few capers in your
{Expansion of shorthand} dish. Garnish your dish with lemon, barberries, oyster[s] and sausages. Put a few oysters in your
{Expansion of shorthand} hash fast[?] plumped, and so serve it.
{Expansion of shorthand} To collar a pig
{Expansion of shorthand} Cut him down the back and bone him. Let him lie in vinegar and salt to harden[?], then season him
{Expansion of shorthand} with nutmeg, pepper, salt, and sweet herbs, cloves, mace, then roll[?] him as you do. Brine then boil
Notes and Questions
Please sign in to write a note for this page
Notes from Shorthand Expert Tim Underhill on Page 17
To make puff paste rise[?]
A
To make puff paste rise[?]
Take the juice of a china-orange with the white of an egg and a little white sugar, and beat it together. Put a spoonful of it in your puff paste.
B
to mak puf past ris*
tak the iuc of a chani orang wth the whit of an eg and altl whit chugar and bet [deleted word] it togth
put a spnful of it in yr puf past
(*perhaps: vs = ‘use’ ?)
Version 1.0 December 2021
4. Page 17
To Make a Calfes Head Harsh (longhand title)
A
[…] or fair water and half a pint of white wine, three anchovies, two onions, a bunch of thyme, pepper, salt, nutmeg, sugar; round the dish a few balls of forcemeat fried. When your hash is ready, thicken it with flour, yolk of egg, fresh butter and the juice of a lemon, [and] a few capers in your dish. Garnish your dish with lemon, barberries, oyster[s] and sausages. Put a few oysters in your hash fast[?] plumped, and so serve it.
B
or far watr and half a
pint of whit win 3 anchvi 2 onşn a bnch of thim ppr slt ntmg shgar rnd the dch a fu
şbal of frsmet frd when yr hrch is rdi thikn it wth flwr ylk of eg frch btr and the is of a lm
a fu cpr in yr dch grnch yr dch wth lmn barbşr ostr and ssgs put a fu ostr in yr hch fast[?]
plmpd and so sru it
Version 1.0 December 2021
5. Pages 17-18
To collar a pig
A
To collar a pig
Cut him down the back and bone him. Let him lie in vinegar and salt to harden[?], then season him with nutmeg, pepper, salt, and sweet herbs, cloves, mace, then roll[?] him as you do. Brine then boil it in vinegar and as much water as will cure it, a little mace, nutmeg and sweet herb within it. Is[?] tender take it out to cool. When your pickle is cold put your pig into it and serve him whole, or you may cut it and garnish it with flower[s]/ flour[?].
B
to clr a pg
cut hm dn the bk and bon him let him li in vinigar and salt to hardn* thn ssn hm wth ntmg ppr slt and
swet herbş clv ms thn rl hm as yu do brin then bol it in vingr and as much wtr ns[?] will cur it a
ltl ms ntmg and swet herb wthn it is[?] tndr tak it ot to cl when yr pkl is cld pt yr pg
into it and sru him hl or yu ma cut it and grnch it wth flwr
*or hard and?
Subsequent to my first transcription, I am fairly sure now the recipe heading must be "To make puff pastries" TU 5 Nov.
A collaboration between the Folger Shakespeare Library and the Wellcome Collection
Help us transcribe historic handwritten recipe books.
Questions? Contact us
Collection image is from page 58 of Folger STC 4863.5