Kislak Center Recipe Books

all the time, pour it into a Flat Dish, and when Cold, Cut it in pretty Slices & fry it in Butter -- Wine and Butter and Sugar for Sauve, but not in the Dish. Note, it should be made the day before -- It will look like Oyl when it is first boiled.

To Collar a Calves Head. Take the Head with the Hairs onand Split it, Let it lye a Night in Cold Water to Soak the Blood out, Wash it well and Tye it up in s Cloth, and put it in Cold water and boil it 'till the hair will come off, which pick off very clean -- Take out the Bones, then Season it with Pepper, Salt, Mace, Nutmeg and a little Cloves, Then Roll it up Tight, and put it in a Cloth and Tye it with Tape, and put it into the Pot again with the same liquor and boil it two hours -- Take it out of the liquor again, and hang it up by one End 'till it is Cold -- Make the Pickle with Water Salt and Bran boiled well together, strain it off, and when Cold, take the Cloth of your Calves head, and put it in.

Cakes for Tea. One pound of fine Flower, and half a pound of Fine Sugar beat & well mix'd with the Flower, take out of this Quantity two Ounces and keep it to Roll the Cakes -- Beat 2 Eggs with two Spoonfulls of Rose water, Mix this with the Flower and Sugar and make it into a Paste -- Roll the Paste thin, and Cut it into Shapes, Bake them on Tin Plates in a Quick Oven.

Bottle must be shook three or four times a Week. N.B. The Anchovies Liquor and Lemmon must not be put in at first, for by too much boiling they give a Bitteness-first peel the Lemmon thin, & then take of the white wine-the [Autoard?] peel must be boiled in the Catchup.

Sorrel with Eggs- For a Plate. Take too handfulls of sorrell wash'd and Pick'd, put it in a Saucepan with a little bit of Butter, a Dust of Flour, a little Pepper and Salt, a scraped Nutmeg, stew all these a Quarter of an hour before you use it, pour to it two or three spoonfulls of drawn Butter, and garnish it with [harot?] Eggs, Cut in Quarters one End of the Quarters on the Sorrell, and the other in the side of the Dish.

Carrott Puff. Boyl some Carrots very Tender, Scrape them, then Mash them, and take good Cream, and Eggs, and the whites of two-Beat them with a little Salt and grated Nutmeg, Mix all with a little Flower to thicken them, then Fry them in Liquor.

To Pickle fine Purple Cabbage. Take too Colly flour, too Red Cabbage, have a peek of Six sticks with six Cloves of garlick on each Stick, Wash all well, givethem one Boil up, then drain them on a Sieve, and lay them Leaf by Leaf upon a large Table, and Salt them with [bouy?] Salt, then lay them to dry in the Sun, or in a slow Oven until as dry as Cork.

To make Dutch Flammery. Dissolve half an Ounce of Ising Glass in a bare half pint of Water, and put to it something better than a pint of Mountain or any other White Wine, the Yolks of Six Eggs, the Juice of one large Lemon, and the Rind Grated, let it just boil, and sweeten it to your taste [?] strain it and put it into Cups or what form you please; it mu[?] kept Stirring a while on the fire.

To make Lemon Cheese Cakes. Take the Rind of two Lemons pared thick, and when boil'd tender, pound it well in a Marble Mortar, a pound of Loaf Sugar beat fine, the Yolks of Eight and Whites of two Eggs, they must be well beat and mixd with the Peel and Sugar, then Add half a pound of Melted Butter, and as much juice of Lemon as will make it of an Agreeable tartness -- The Butter must be cool when put to the other Ingredients.

To Make Lemonade. Boil one Quart of Spring Water, let it stand 'till it is Milk Warm -- Pare five clear Lemons very thin and put the parings in the Warm Water, Let it stand all Night, the next Morning strain off the peel thro' a fine Lawn Sieve, Squeeze the Juice of the five Lemons, Strain it, and put it in the Water, put in Eleven Ounces of double Refin'd Sugar, One Spoonfull of Orange flower Water, Mix these well together, it will be fit for use.

To make Apple Puddings Take eight large Apples, Boil them tender & Cut them from it. Core. Beat them fine in a Mortal wth half a pound of Butter, half a pound of Sugar, eight Eggs, w. juice of one large Lemmon, & w. Rind cut very fine, Beat them all well together & put them into Puff Paste to Bake.

Bachamele Take cold Veal, Chicken or any other white Meat, & Cut it in small long Slices, Then take a little Butter & [Flower?], a few young Onions chopped fine & Parsley, a little Broth, a q of a pint of Cream & half a Lemmon squeezed. Some Crumbs of Bread

made savomy over W. top, & brown them with a Salamander.

Bigoche of Calf's Heart Cut W. Heart in thin Slices, & fry it with Bacon or Butter. Season it with Pepper, Salt Sliced Onions a little soop, brother or Water, & a little Vinegar, [Ve?]juice or Lemmon, Put some Bread Crumbs in W. Sauce, & serve it up wth Mushrooms, Capers, or any other Garniture.

Caveche W. best Receipt Half a pound of Shallots peeled & Cut small, Put them into a Sauce pan with a Quart of W. best Vinegar & as much Cajan Pepper as will lye heaped on a Shilling. Boil it slow half an Hour, Pour it first through a Sieve & then phille[t?] it through whited brown Paper.

To Stew an Hare Save W. Blood & cut W. Meat in pieces, Put in W. Stewpan with W. Blood as much Gravey or broth as will cover it. A bunch of sweet herbs, 4 Onions, 2 Anchovies, some whole Pepper & a Clove or two. Let it stew till it is tender, then strain W. liquor & put to it again wth a very little Red Wine or Cyder. Put in a piece of hesh Butter, Some Oysters, Mushrooms & [whoel?] Pickle you please to make it very savomy. Shake it up thicken & Dish it.

To Pickle Pork Take all W. Bones out, & Cut it in pieces of as large a size as will handsomely at W. Bottom of your Tub or Pan, Then rub every piece with Salt petre & then with common Salt. Put a layer of Salt at W. bottom of your Tub & then Pork, & then another of Salt & so on as close as possible. Cover every piece with Salt, till all W. hollow places & cover W. Tub with it.

To an Hog of 30 pounds weight put half a pound of Salt petre & half a Buthell of common Salt. Put up very little if any lean.

Green Peale Soop To 6 Quarts of Water take 4 or 5 Cabbage Lettices. A Peck of Green Peale W. older W. better, a bunch of Mint, An Onion stuck with Cloves, & a little whole Pepper, Boil it well several Hours till it will mash through a Cullender. Then take W. liquor & add to it about a Pint of younger Peale, & one Silesia or Cols Lettice cut very small, Just boil it up together, throw a little piece of Butter & Salt into it.

Orange Pudding Take two Seville Oranges. Cut them in two, & take out W. Pulph & squeeze all W. juice into a Bason. Boil the Skins in different Waters till they are quite tender & W. Bitterness is quite gone. Then pound them very fine in a Mortar. Put to them W. pulph of two large Apples boiled tender, W. Yolks of two Eggs, about an Ounce of Butter oiled in a Saucepan, & sweeten it to your taste wth. Lisbon Sugar, Beat them all well together, & put a puff Paste at W. Bottom of W. Dish.