Recipe Book Fragment, Eighteenth Century | ZSR Library

To make Milk water Take a handfull of Carduus, of Balm, of Spearmint of Meadow Sweets of each one handful, of Angelico a little handful, & a small Sprigg of wormwood first scalded before it is put into the still, put all [hiose] in 2. quarts of Milk, and halfe a pint of water. To make Cottage Take a legg of Beefe, a nuckk of Veale, or a fowls on a neck of Mutton, boyl it to a Strong broth, put some [C]ease in it

32.

To make a Courtlett Take a neck or a line of Mutton or Lamb cut in Stakes, bryled or fryed, if bryled drudge them with grated Bread for the Sawes, take white wine or clareh and gravy and anthovoy a Shallot, a little whole pepper and nutmegg a little lemon peels, a little sweet Margrum thyme and savory, mince all those small, put in some eggs to thicken the liquor, too thicken it over the fire in apan with your meat with a piece of butter and serve it up with lemon, put in pickles, what you please capers and mushrooms and cucumbers, if you please you may doe this with a lambs head bryled, or a leg rosted in the middle

To make a Lobster Soope Pull your lobster in pieces, the little bones must be cracked and put into a flame frying pan, with the rest of the lobster, with a pint of clarottt, and one anthovoy, when it is through hott, then have a little water and an onyon & melt butter with a little whole pepper, and the body of the Lobster, and soo put it in the pan and Shake it all together and serve it up with some lemon.

To make Omletts.

Take a pint of Creame, Eight Eggs 2. whites some grated bread, stir it well together, shread a little clary, some salt and Nutmegg, and fry it in little fritters with butter, Throw Sugar on them, and sliced orange to serve it up.

To make a Hash.

Take your Cold meat slice it thin, a little faire water, a little winter Savory, an onyon a little whole pepper, when it is almost done, put in a little wine, then put in a good peice of Butter, and a few crumbs of bread if it So

34 To hash a calves head. Take the calveshead and boyle it wole, then cut one side in peices and the tongue, and slow it with a little water -- and gravey, and a little whole pepper and macs of a faggott -- of sweet herbs a shallott, and when it is almost stew'd, put in a little white wine, and three yolks of eggs, and [apoito] -- of now butter, shake it altogether in a pan over the fire, -- if you please oyu mayb put in some mushrooms & capers -- & lamphore. To add to your dish dip your braines in yolks -- of eggs, or fry it, and make balls of [fores] meat & lay -- about it. The other part of the head and lay it in the middle -- of the dish and garnish your dish with lemon and little -- [...]es of bacon.

To make Quince Wine ake Quinces & grat them, & put away the Coorrs -- put that which Grated into a Canvas bagg, and preSs out the Juce, And to a Gallon of Juce, 2. pounds of Sugar, let it -- stand to work, then bottle it up. first put it into a Tubb -- to Settle.