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Penelope Pemberton cookbook, Dec. 19, 1716
Page 136
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morneing take ym out & wipe ym very well & sason ym with nutmeg grated mase powderd peper & salt & yallowe rine of lemon: to one part lay whole laves of sweet margerom to another a fewe leves of parsely to anouther strowe lemon time to an outher longe peses yallow rine of lemon: I think ye will tast beter: if yu take lemon time a litle margerom & parsly & sred ym a litle & strowe ym thin one ye fish: yn role ym up very hard yn in a cloth ye cros way & sowe it & tie it at both ends yn lap it with brode tape put it into boyleing water & salt when it is anoufe take it up lose ye tape & put ye ends & tie it close yn lape ye tape tite about it & set it in a stret pot: yn make ye same pickle for it yu did for veale when ye are both cold put ym together ye next day take of ye cloth & tape ceep it in a stret pot & let ye licker cover it To coller a swines head cut of ye nose & ears & be carefoll yu cut it not downe ye fase yn take all ye bons out & wash it tel all ye blood be gone out of it yn lay it to steep in blewe milk & water & salt all night in ye morneing take it out & drane & wipe it from ye water & sprinkle some salt all over it & let it ly
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morneing take ym out & wipe ym very well & sason ym with nutmeg grated mase powderd peper & salt & yallowe rine of lemon: to one part lay whole laves of sweet margerom to another a fewe leves of parsely to anouther strowe lemon time to an outher longe peses yallow rine of lemon: I think ye will tast beter: if yu take lemon time a litle margerom & parsly & sred ym a litle & strowe ym thin one ye fish: yn role ym up very hard yn in a cloth ye cros way & sowe it & tie it at both ends yn lap it with brode tape put it into boyleing water & salt when it is anoufe take it up lose ye tape & put ye ends & tie it close yn lape ye tape tite about it & set it in a stret pot: yn make ye same pickle for it yu did for veale when ye are both cold put ym together ye next day take of ye cloth & tape ceep it in a stret pot & let ye licker cover it To coller a swines head cut of ye nose & ears & be carefoll yu cut it not downe ye fase yn take all ye bons out & wash it tel all ye blood be gone out of it yn lay it to steep in blewe milk & water & salt all night in ye morneing take it out & drane & wipe it from ye water & sprinkle some salt all over it & let it ly
Szathmary Culinary Manuscripts and Cookbooks
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