[Recipe book], UPenn Ms. Codex 1038

To make a Porcupine. Take a Breast of veal, Bone it, and Season it with Pepper, Cloves, Mace, and Nutmeg, then Roll it up in a Cloth and Fillet it, Boil it 'till tender, & then take it out, Brown it before the fire, stick it over with little Skewers little bigger than a Middling pin, and on the end of each Skewer, put different sorts of Pickles, Lemmon and any thing that will look pretty, then put it on your Dish with some good gravy thicken'd up, and forced meat Balls with it.

To Make a Potatoe Pie Take some small pieces of Pork, Season it with Pepper and Salt, Lay it in your Dish, put in a little water, then boil some Potatoes tender, put them in a Mortar and pound them with 2 Eggs and a bit of Butter, & a little Salt, make it into a Paste, and cover your Pork with it, & send it to the Oven to Bake.

To make Pares of Potatoes. Pound and mix your Potatoes as above, then Roll them with a little flower, and make them in the Shape of a Pare, put a Burch Stick for a Stake, and a Clove for the Eye - Fry them in clear Drippin of a fine Brown, & put them on your Dish with Melted Butter.

To make Sugar Straws. Take the Whites of 2 Eggs, 2 Spoonfulls of Sugar, 2 Spoonfulls of Flower, beat all together 'till it is Quite smooth, then run it thro' a small Funnell into a Pan of Boiling Butter that is Clarified & Quite clear, you

must only run a Spoonfull at a time, when it begins to Brown take it out & put it across a Rolling Pin, when it begins to Cool, take it off & put it on your Dish, so do 'till they are all done, then put Sugar over them, and send them to Table.

To make Snow=balls. Take half a pound of Rice, Steep it in Water a quarter of an hour, then pare as many apples as you like to have, and cover them over with rice, then lay them Separate in a Cloth and boil them half an hour, then take them out and lay them before the fire to dry, then put them on your Dish and cover them over with double refined Sugar and put melted Butter in the Dish.

To make Portugal Rolls. Mix a Light paste, half a pint of milk, a bit of Butter as big as a Wallnut, 2 Spoonfulls of Yeast, a little Sugar, stir all together, and put it before the Fire to Rise, then make them up about the Size of a Wallnut, then have ready a pan of boiling Lard, put them in and keep Shaking and turnign them 'till they are of a Fine Brown, & you think they are done, - then put them on your Dish, Fut a bit of the Top, & put in some Melted Butter, White wine and Sugar, and strew some Sugar over them.

To make a Curry or Indian Dish. Take Chicken or Rabbits, Skin and Cut them as for a Fricasey, wash them clean, and stew them in a Quart of Water 'till they are tender, then strain off the Liquor & put the Chicken in your stewpan, then take a Tea Spoonfull of beaten Pepper, the same of Ginger, the same Turmerick the same

same of Coriander Seed, beat and Sifted, the same of Salt, stew all over your Chicken and cover it up, then take three large Onions, slice them thin, and Fry them in Butter, when they are of a Fine brown, put them to your Chicken and pour in the Liquor, Let it stew all together about 5 Minutes, then put in a little Juice of Lemmon, and thicken it with Butter and Flower.

To Boil Rice to put off another Dish to Eat with the Curry. Put three Quarts of Water to a pint of Rice, let it Boil 'till you think it is enough, then throw in a little Salt & turn it out into a Cullendor, then let it stand about 5 minutes before the Fire to dry, put it on a Dish by itself, and garnish it with Pickles.

To Make a Pellow & the Indian way Take two pound of rice, pick and wash it clean, put it into a Cullindor and let it drain very dry, take three Quarters of a pound of Butter and put it in a pan over a very slow fire 'till it melts, then put it in the Rice and cover it over very close, that it may keep all the steam in, Add to it a little salt, some whole Pepper, half a Dozen blades of Mace and a few Cloves - you must put in a little water to keep it from burning - then stir it up very often and let it stew 'till the Rice if soft - Boil a piece of Bacon about a pound, Cut it in, Boil one Fowl, put the Bacon and the Fowl into the Rice, let it be cover'd over with the Rice - Garnish your Dish with about half a Dozen hard Eggs, and half a Dozen Onions Fry'd whole and very Brown.

Mutton Fish of

Take a Neck of mutton, Cut it from the Bones in pirces as you would for Collons - Season it with Pepper, Cloves, Mace, Salt, & Nutmeg, an Onion cut small - Butter a Tossing Pan, and lay it in with the Bones on the Top, Cover it close and put it on a slow fire 'till it is Quite Tender, then take it up and Scum the fat from the Gravy - put in your meat with some heads of Asparagus boil'd tender, or a few green Peas, then take the Yolks of 2 Eggs beat up with a little Gravy, and a lump of Flower and Butter, keep it stirring and take care it dont Curdle, put it into your Dish, Garnish it with Lemmon.

To make Pattys. Take some Veal and Beef Suet, hack it small, Season it with Pepper, Cloves Mace & Nutmeg, then make a light Puff paste, Cut them in what shapes you please and Fill them with the meat, & Bake them in an Oven.

To make Nuns Beads. Take a Pint of water, put it in a Tossing Pan with a little Sinamout and some Lemmon Peel, Let it boil 'till it comes to little more than half a pint, then stir in some flower while it is hot, and Boil it 'till it is a Stiff paste, then put it in a Marble Mortar, break in 2 Eggs, then beat it well, put the yolk of another Egg in, beat it 'till it is Quite Smooth, put in Sugar to your Taste, mix it well, have ready a Pan with a good deal of boiling Drippin or Lard, drop it thro' a Funnel into the Pan keep them shaking & turning, and when you think they are enough, take them out on a Sieve - when you put them on your Dish, Strew Sugar over them.

To make a fine Red Take three pennyworth of Cocheneal, half an Ounce of Roach allom, half an Ounce of Cream of Tartar, Dissolve this in half a pint of Brandy, strain it, Cork it up, and keep it for use.

To make Orange Cream. Take a Pint of the Juice of Sivill Oranges and put to it the yolks of 6 Eggs, and the Whites of 4, beat the Eggs very well & strain them and the Juice together - Add to it a pound of double refined Sugar beat and Sifted, sel all those together on a slow fire, keep it Stirring always one way, when it is almost ready to boil, put the cream into glasses.

To make Lemmon Cheese. Take the Juice of two Lemmons, and the Rind of one Grated, put it in the Dish you intend to Table, then put it in the Cellar or some cool place where it may stand all night, then take a pint of Cream, boil it, make it pretty Sweet, Let it stand 3 Minutes, then put it through a Sieve into your Dish, Let it stand 'till the next day, put Candid Orange and Citron over it.

Almond Cream Take a pound of good almonds blanch and beat them very fine with Orange flower water, take two Quarts of Cream boil it & Sweeten it, Mix the almonds with it, and strain it thro' a Canvas, then set it on the Fire to thicken, keeping it Stirring, put in some Amber Grease (if you please) then pour it into your Glasses.