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

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Page 42a

To Pot Beef or Venison     42
If Beef it must be of  ye Buttock & to six pound of meat Take a piece of lean beef, two ounces of Salt Petre pounded, two ounces of brown sugar, and a handful of common salt, mix it together & rub your beef with it. put it in a pan with a pint of water, let it lye four Days turning it every day twice, then take it out of the brine & dry it in a cloth. put it in a pan & strew over it two pound of beef suet and a quart of water. bake it with the large bread 'till it be tender, then take it out of the gravy & pick it clean from the skins and gristles, then put in a bowl or Mortar & pound it very fine taking off a few spoonfuls of the fat from the gravy & add to it to make it mellow. season it with pepper, salt, Nutmeg, & mace to your palate, beat it down in the pots you keep it in, taking care to clove the sides well, when 'tis cold cover it with clarify'd butter or Beef Suet. 
Mrs Wright
Lemmon Cheese
To a pint of cream put the juice of 3 Lemmons, 1/2 lb of loaf sugar the rind of one Lemmon put a paper round the edge of a sieve turned [around?] then put in your cheese after it is whipt to a solid froth make it the night before you [eat?] it The paper should be the depth of your cheese.

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To Pot Beef or Venison 42 If Beef it must be of ye Buttock & to six pound of meat Take a piece of lean beef, two ounces of Salt Petre pounded, two ounces of brown sugar, and a handful of common salt, mix it together & rub your beef with it. put it in a pan with a pint of water, let it lye four Days turning it every day twice, then take it out of the brine & dry it in a cloth. put it in a pan & strew over it two pound of beef suet and a quart of water. bake it with the large bread 'till it be tender, then take it out of the gravy & pick it clean from the skins and gristles, then put in a bowl or Mortar & pound it very fine taking off a few spoonfuls of the fat from the gravy & add to it to make it mellow. season it with pepper, salt, Nutmeg, & mace to your palate, beat it down in the pots you keep it in, taking care to clove the sides well, when 'tis cold cover it with clarify'd butter or Beef Suet. Mrs Wright Lemmon Cheese To a pint of cream put the juice of 3 Lemmons, 1/2 lb of loaf sugar the rind of one Lemmon put a paper round the edge of a sieve turned [around?] then put in your cheese after it is whipt to a solid froth make it the night before you [eat?] it The paper should be the depth of your cheese.