DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | James Doak cookbook: The art of cookery, circa 1760s

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James Doak cookbook: The art of cookery, circa 1760s

Page 43

A recipt to Dress A Calves head Turtle way
Take as many of ye bones out as you can.  Take pork & slice it & lay at ye bottom of ye pan & putt in your Lights.  Then putt in your head, 1 Quart of Clarrett 3 Pints water or a little more, Thyme sweet Margarum pepper Salt Mace Cloves Cyann.  Take ye heart & Liver & fry it the tonge & brains  Boil them a little pork and fry it a little Kechup or Walnutt Gravey & mix with the brains
A recipt to dress Turtle
Make a good gravy sauce with 3 oz beef forst meat Balls with Chopt Veal & pork ye same as on other occasions & season them with Thyme sweet margarim.  Season your Turtle with cloves Mace Nutmeg Cyann Pepper, in equal porportion of sifted margum & thyme.  Six eggs beat up thicken ye gravy with flour salt butter & add one pint Clarret & 1 pint Maderia.
To Force a surloin of beef
When it is quite roasted take it off & lay it in the dish with the inside eye with a sharp knife lift ye the skin hack & cut the inside very fine shake a little pepper & salt over it with 2 shalots cover it with the skin & send it to table you add red wine and vinegar just as you like.

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A recipt to Dress A Calves head Turtle way Take as many of ye bones out as you can. Take pork & slice it & lay at ye bottom of ye pan & putt in your Lights. Then putt in your head, 1 Quart of Clarrett 3 Pints water or a little more, Thyme sweet Margarum pepper Salt Mace Cloves Cyann. Take ye heart & Liver & fry it the tonge & brains Boil them a little pork and fry it a little Kechup or Walnutt Gravey & mix with the brains A recipt to dress Turtle Make a good gravy sauce with 3 oz beef forst meat Balls with Chopt Veal & pork ye same as on other occasions & season them with Thyme sweet margarim. Season your Turtle with cloves Mace Nutmeg Cyann Pepper, in equal porportion of sifted margum & thyme. Six eggs beat up thicken ye gravy with flour salt butter & add one pint Clarret & 1 pint Maderia. To Force a surloin of beef When it is quite roasted take it off & lay it in the dish with the inside eye with a sharp knife lift ye the skin hack & cut the inside very fine shake a little pepper & salt over it with 2 shalots cover it with the skin & send it to table you add red wine and vinegar just as you like.