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English cookbook, 1700
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56 Walnut Catchup Take one hundred of ye largest Walnuts, when you may run a pin thro' them, cut them in thin slices, put to them a quarter of a pound of Eschalot cut thro' the middle, beat them fine in a Stone Mortar, then add half a pound of Salt, & a pint & half of ye best white wine Vinegar, let it stand a Week in an Earthen pan, stirring it twice a Day, then press it thro' a flannel bag, & strain the liquor thro' a jelly bag. add a quarter of a pound of Anchov'es, two Nutmegs sliced, some Mace, Cloves, & whole pepper, boil all together, scumming it as it rises, when cold bottle it, not cork it 'till two or three Days after. To Stew a Knuckle of Veal Break ye bone of a Knuckle of Veal in 3 or 4 places let it lie in water a little time, then set it over ye fire in a large Sauce pan, just cover it with water, when it boils skim it clean, put in a large Onion 3 or 4 cloves a blade of mace, some whole pepper & a faggot of sweet herbs, let it Stew 'till tender, then strain out ye broth & wipe the meat clean with a cloth, take off ye black skin, take out all the bones break ye meat into pieces as big as an Egg, & put it into yr Stew pan with about a pint of your broth, with the fat clean taken off, shred some sweet herbs & Lemon peel very fine, & let it stew together with a little beaten mace & Nutmeg 'till the herbs are done, then put to it half a pint of good sweet cream, Squeeze in a little Lemon juice, & thicken it with butter & flour it must be pretty thick, when Dish'd add forced Meat Balls, Sliced Lemon, rashers of Bacon, Barberry &C. Mrs Harrington
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56 Walnut Catchup Take one hundred of ye largest Walnuts, when you may run a pin thro' them, cut them in thin slices, put to them a quarter of a pound of Eschalot cut thro' the middle, beat them fine in a Stone Mortar, then add half a pound of Salt, & a pint & half of ye best white wine Vinegar, let it stand a Week in an Earthen pan, stirring it twice a Day, then press it thro' a flannel bag, & strain the liquor thro' a jelly bag. add a quarter of a pound of Anchov'es, two Nutmegs sliced, some Mace, Cloves, & whole pepper, boil all together, scumming it as it rises, when cold bottle it, not cork it 'till two or three Days after. To Stew a Knuckle of Veal Break ye bone of a Knuckle of Veal in 3 or 4 places let it lie in water a little time, then set it over ye fire in a large Sauce pan, just cover it with water, when it boils skim it clean, put in a large Onion 3 or 4 cloves a blade of mace, some whole pepper & a faggot of sweet herbs, let it Stew 'till tender, then strain out ye broth & wipe the meat clean with a cloth, take off ye black skin, take out all the bones break ye meat into pieces as big as an Egg, & put it into yr Stew pan with about a pint of your broth, with the fat clean taken off, shred some sweet herbs & Lemon peel very fine, & let it stew together with a little beaten mace & Nutmeg 'till the herbs are done, then put to it half a pint of good sweet cream, Squeeze in a little Lemon juice, & thicken it with butter & flour it must be pretty thick, when Dish'd add forced Meat Balls, Sliced Lemon, rashers of Bacon, Barberry &C. Mrs Harrington
Szathmary Culinary Manuscripts and Cookbooks
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