DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

Transcribe
Translate

Page 17a

To Collar a Breast of Mutton     17
Take the red Skin off a breast of mutton, take out all the bones and gristles, make seasoning with some sweet herbs, & cloves shred small, the yolks of three hard Eggs, some grated bread, salt pepper, allspice, & lemon peel with some liver cut small, lay your mutton flat on the board, wash & bone three anchoves & lay them here & there on your meat, then strew the seasoning all over it, & role it up like a Collar, & bind it with tape, either boyl it, or roast it, then divide it into four Parts, and lay it in your dish, all the same time have ready, some Strong gravy with some anchoves disolv'd in it, put this into the dish with your Mutton, with forced meat balls, and fry'd oysters, but if it is for a top dish, lay in the bottom of the dish, cutlets, with forced meat balls fry'd.
Mrs Morgan
To Season a Venison Pasty
Take a side of Venison, bone it, and skin it, season it with an ounce and half of white pepper, two Nutmegs and a large handful of salt. put this into your Pasty, with two pounds of fresh butter. cover it with your paste. 
Mrs Roberts.

Saving...

To Collar a Breast of Mutton 17 Take the red Skin off a breast of mutton, take out all the bones and gristles, make seasoning with some sweet herbs, & cloves shred small, the yolks of three hard Eggs, some grated bread, salt pepper, allspice, & lemon peel with some liver cut small, lay your mutton flat on the board, wash & bone three anchoves & lay them here & there on your meat, then strew the seasoning all over it, & role it up like a Collar, & bind it with tape, either boyl it, or roast it, then divide it into four Parts, and lay it in your dish, all the same time have ready, some Strong gravy with some anchoves disolv'd in it, put this into the dish with your Mutton, with forced meat balls, and fry'd oysters, but if it is for a top dish, lay in the bottom of the dish, cutlets, with forced meat balls fry'd. Mrs Morgan To Season a Venison Pasty Take a side of Venison, bone it, and skin it, season it with an ounce and half of white pepper, two Nutmegs and a large handful of salt. put this into your Pasty, with two pounds of fresh butter. cover it with your paste. Mrs Roberts.