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38
To Stew a Ham.
The day before you intend to [drep?] the ham lay it
in water, next morning parrboil it then take
it up & stuff it with crumbs of bread, some
parsley & sweet marj[arom?], chopped fine with
pepper salt nutmeg & mace, some fresh meat
of any kind, all moulded together, with yolks
of eggs, then put your ham with a piece of meat
in a pot with as much water as will cover it to
which add onions parsley & thyme & marjarom
when nearly done season your gravy with
mace nutmeg & pepper 1/2 pt of white wine a
little lemon peel a spoonfull of butter rolled
in flour to thicken it if you choose, you may
garnish your dish with [forced?] meat boiled &
made in the same manner as your stuffing.

To make Rusk.
Take a piece of the [leven?] a little larger than
your fish, & disolve in 2 pt of hot water, working
it with your hand till is all then take 3
lbs of flour make a hole in the middle of it

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