EN-
Facsimile
Transcription
(18)
{Expansion of shorthand} little mace nutmeg and sweet herb within it is tender take it out to cool when your pickle is cold put your pig
{Expansion of shorthand} into it and serue him whole or you may cut it and garnich it with flower
{Expansion of shorthand} sauce for a hare
{Expansion of shorthand} take your hare in her blood and lard her with bacon and roast her then take a pint of claret half a pint of water a
{Expansion of shorthand} little beaten cinnamon, a white loaf grated set this over the fire and let it boil a quarter of an hour then put
{Expansion of shorthand} in apiece of frech butter a little chugar and tis fit for vse
{Expansion of shorthand} sauce for a roast pig
{Expansion of shorthand} boil a quarter of a pound of currant a handfull of parsley a little sage cut small a pin[...]
{Expansion of shorthand} of white wine mix well them together with the [brn] of the pig and a quarter of a pound of frech butter and so ser[...]
{Expansion of shorthand} it
{Expansion of shorthand} a plum cake
[T]ake two pound & half of flower four pound of currants a quarter of
an ounce of mace 11 egs leaving out 3 of the whites a pound & quarter
of butter haflf a pint of creame a pint an half of yest 2 ounces
of shugar dry the flower & shugar run the liquids throw a sei[v]e
To make a Tansy
Take half a pound of naples bisket Half a pound of fine
shugar, Half a pound of sweet butter a quart and Half a
pint of milk boile a quart of milk & when 'tis cold grate
e Half pound of naples bisket & put in with e Half pound
of shugar, 16 Eggs beaten very well leaving out 4 whites
put in e other Half pint of milk to them with as much
Juce of spineage & a little Tansie as will green e whole then
strain it Through a hair sieve upon e other things & cut e
Half pound of butter in pieces into it with a little grated
nuttmeg stir them very well together & butter the pan you
bake it in a little baking will serve Then Turn it out
Notes and Questions
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Notes from Shorthand Expert Tim Underhill:
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?
Version 1.0 December 2021
6. Page 18
Sauce for a hare
A
Sauce for a hare
Take your hare in her blood and lard her with bacon and roast her. Then take a pint of claret, half a pint of water, a little beaten cinnamon, a white loaf grated. Set this o’er the fire and let it boil a quarter of an hour. Then put in a piece of fresh butter, a little sugar, and it’s fit for use.
B
sas fr a har
tak yr har in her bld and lard her with bacon and rst her then tak a pnt of clart half a pint of wter a
ltl beten sinmn a whit lf gratd st ths or the fr and lt it bl a qrtr of an hr then put
in aps of frch btr a ltl chgr and its fit fr vs
Version 1.0 December 2021
7. Page 18
Sauce for a roast pig
A
Sauce for a roast pig
Boil a quarter of a pound of currant[s], a handful of parsley, a little sage cut small, a pint of white wine, mix well[?] them together with the brine[?] of the pig and a quarter of a pound of fresh butter and so serve it.
B
sas fr a rst pg
bl a qrtr of a pnd of crnt a handfull of prsli a ltl sg ct sml a pn
of whit wn mx wl[?] thm togthr wth the brn[?] of the pig and a qrtr of a pnd of frch butr and so sr
it
Version 1.0 December 2021
8. Page 18
A plum cake
A
A plum cake
B
a plm cak
I have taken the liberty of inserting a working transcription for this page (leaning more to the 'A' version of things in my document, but not inappropriately modernizing or punctuating) - this has been with the aim of not obscuring (possible) orthography evidence from the shorthand as to how MH MIGHT at this particular point have put it in longhand (e.g. 'chugar'). (I have also corrected/updated the reading of one word in my transcription.) There are of course a good many wider issues of how best to present and convey shorthand and its transcription - would always be interested in discussing further! Tim U.
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Collection image is from page 58 of Folger STC 4863.5