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Plumb Porridge Do
Take a leg of beef and 4 Gall till the beef is tender, then strein it off and put the liquor in the pot again. Then put a p d of pruines, a q t of an o cloves, half an o of Mace two Nutmegs, beat and put into a bag. Let it boil half an hour Then put in 5 p ds of Currants and 3 p ds of raisins, and let it boil half an hour longer Then put in a quart of Strong beer. Let it boil up. Then take it off and put in 2 p d of Sugar, a little salt, a q t of Claret, and a pint of Sack the juce of two lemons. put it in an earthen pan, and heep it for use. Serve it hot in portions till you want it
ns of water boil itTo Collar Eells Do
Scour your large silver eels with salt, slit them down the back, take out all the bones, wash and dry them, season them with savoury spice, minced parsley thyme, sage and Onion, roll it in little Collars in a cloth, and tye them close boil them in water and salt with the heads and bones, half a pint of Vinegar, a faggot of herbs, ginger a penny worth of Iseing glass when they are tender take them up, tye them close again strein the pickle and keep the Eells in it
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To Pott Lampreys or Eells Do
Take your Lampreys or Eells, and skin or gut them wash them and slit them down the back take out the bones, and cut them in peices to fit your pot, Then season them with pepper and salt and Nutmeg. Then put them in your pott pour in them half a pint of Vinegar, they must bake an hour and an half being close covered and when they are bak d pour off the liquor, and cover them with clarify d butter.
To make green Peas Soop Do
Take a peck of very young peas, and shell them and as you shell them leave out half a pint of the very youngest. Set on a gall n of soft water, and slice into it half a penny roll thin, and let it boil about half an hour Then put in all the oldest of your peas, and let them boil till they will bruise to a pap. then strain them all thro' a Cullender but the hulls set it over the fire, and put it about 2 or 3 blades of mace, and 6 cloves, and a little pepper Then take two lettices, a little handfull of small Onions, and as much parsley, Then cut them all, and stew them in half a p d of fresh butter, then put it all in , and your half pint of young peas in with it let it boil till the peas are done Then put in 2 or three Marrygolds, and let it boil a little
t=Then serve it up.
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{Cos: Howard}
To Preserve Apricocks when ripe
Take the largest Apricocks before they are too ripe Pare them as thin as possible, and take out the Stones, and simmer them a little tender in water Then take their weight in double refined sugar, just Melted with a little water, so boil it up and clarifye it with the whites of eggs, and skim it clear, and then put in the Apricocks, and set them bye for 3 or4 days, warming them up with the same syrup every day Then put them in glasses and boil the syrup to a due thickness and pour it to them
For a Consumption Mts. Johnson
Take 4 trotters sliced, a q water a q t of a p d hartshorn, a q t of a p d raisnis stoned and an whole Nutmeg bruis'd. The ingredients all put in an earthen pan, and bak'd all night with bread Then strain it off and sweeten it as you please. Take two half pints a day
t of Milk and 3 pints ofTo make Muffins Mts Johnsons
Take 4 p and 9 spoonfulls of yeast a pint of milk and as much water milk warm as it will bear without runing. It must be work't together till it all cleaves from the dish it is made in. Then Let it stand before the fire half an hour to rise. Then take it from the fire and make it into Cakes not too thick. You must take care to handle them as little as possible in making. And bake them on a peice of iron put over the fire
d of flour well dry'd, a little salt 2 eggs49
To sweeten the Blood Do
Scurvy grass, Brook lime, Sorrele, Nettle Tops each two handfulls Pound them in a stone morter press out the juce thro' an hair bag Drink 4 spoonfulls, morning, afternoon & going to rest
To Stew Mushrooms Mts Howard
Take as much milk and water an equall quantity of each, as you think will cover them Then have your Mushrooms clean'd and wash'd and put into it. Let em' stew till you think they are enough There sho d be a little Mace put into it Then strain it off and Thicken up the liquor with an egg and white wine to your palate as you wo d a frigauie Then put the Mushrooms into the liquor again and just heat them and serve them up. Garnish your dish with fry'd sippets, and it looks very pretty.
Cream Pancakes Do
Take half a pint of cream, and half a pint of milk boil 'em together, then put to it a q t p d of butter when cold a q t of a p d flour. 4 whites & 2 yolks of eggs a little salt & Nutmeg They must not be turn'd in the pan, and must not be fry'd in butter, and made as thin as possible
Short Crust Do
Take a p as small as you can, then have an egg, 2 spoonfulls of Milk & one of sugar, beat altogether Wet it with this but take care you do not make it too stiff And handle it as little as you possibly can.
d of flour & half a p d butter. crumble in the butter50
Surfeit Water Mts Baker
Tak a gall two good sticks of Cinnamond broken small. 3 quarts quarters of a p d of brown sugar candy beaten half a p d of raisins of the sun stoned, Callcander seeds fennele seeds, Auni seeds, Cardimum seeds & Nutmegs of each half an o . half an o of liquorish sliced, a p d and an half of red poppys, and a p d and an half of Jelly flowers clipt from the white let it stand in the sun till the latter end of the summer, stiring it sometimes, when it has stood long enough strein it off, and put 3 pints of sack to it
{Mts Jones} To Collar a Calves head like Brawn
Take a Calves head with the skin, and hair on and soak it in water two days, shifting the water twice a day, Then boil it till the hair comes quite clean off ( Let the water be cold that you put it into boil) Then bone it and put it in cold water two days shifting it as above, then rub it very well with common salt, and a q t of an o black pepper. role it up very tight in a cloth, and bind it with coarse tape as tight as you can and lay a board on it with some weight on it to press it. Let it stand till cold. Then have a pickle made of bran, salt & water boiled, & streined when cold take off the Cloth, and put the Collar into the pickle It will be fit to eat in two days