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

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31
To Jugg a Hare
Take off the skin & wash it clean, cut it in pieces & put it into an Earthen Jugg, (that is well clean'd) with a little Pepper, Mace, Eschalot, a bunch of sweet herbs, and a little Lemon peel, stop your Jugg close that no air can get in, & set it in a Pot of boiling water, let it stew four hour[s] take it out & add to the gravy a little red wine, Lemon Juice, salt & Nutmeg, toss it up thick with butter and flour, & serve it table
Mrs Phillot
A Custard Pudding
Take half a pint of New Milk, put in it seven or eight blades of mace & a good piece of Cinnamon, let it boyl 'till strong of the Spice, then strain it into a quart of thick Cream, take twenty Eggs leave out half the whites and all the Cock-treads, beat them well with a spoonful of flour, & a quarter of a pound of sugar, mix all this together & butter your Cloth very well & shake flour over it, put in your Pudding & tye it very close, put it down in a Pot of boiling water & let it boyl for an hour & half when you take it up pour drawn Butter & sack over it & Shake fine sugar over your Dish & c
Mrs Halls Margeret
Blanc Mange.
To a quart & half a pint of Cream add one ounce and a quarter of Isinglass 5 or 6 Bitter Almonds beat fine a bit of Cinnamon & Lemon peel sweeten to your taste & give it one boil stirring it all the time it is on the Fire. when you take it off keep stirring it till it is almost Cold then add a little Lemon Juice before you put it in your shapes into which it must be strained through a Napkin 
Mrs Patrick

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31 To Jugg a Hare Take off the skin & wash it clean, cut it in pieces & put it into an Earthen Jugg, (that is well clean'd) with a little Pepper, Mace, Eschalot, a bunch of sweet herbs, and a little Lemon peel, stop your Jugg close that no air can get in, & set it in a Pot of boiling water, let it stew four hour[s] take it out & add to the gravy a little red wine, Lemon Juice, salt & Nutmeg, toss it up thick with butter and flour, & serve it table Mrs Phillot A Custard Pudding Take half a pint of New Milk, put in it seven or eight blades of mace & a good piece of Cinnamon, let it boyl 'till strong of the Spice, then strain it into a quart of thick Cream, take twenty Eggs leave out half the whites and all the Cock-treads, beat them well with a spoonful of flour, & a quarter of a pound of sugar, mix all this together & butter your Cloth very well & shake flour over it, put in your Pudding & tye it very close, put it down in a Pot of boiling water & let it boyl for an hour & half when you take it up pour drawn Butter & sack over it & Shake fine sugar over your Dish & c Mrs Halls Margeret Blanc Mange. To a quart & half a pint of Cream add one ounce and a quarter of Isinglass 5 or 6 Bitter Almonds beat fine a bit of Cinnamon & Lemon peel sweeten to your taste & give it one boil stirring it all the time it is on the Fire. when you take it off keep stirring it till it is almost Cold then add a little Lemon Juice before you put it in your shapes into which it must be strained through a Napkin Mrs Patrick