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English cookbook, 1700
Page 63a
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63 To Collar a Breast of Mutton When you have boned your Mutton, Strew over it some grated bread, with a little salt, pepper and Mace, three or four Yolks of hard Eggs cut small, a little Savoury Thyme & Parsley, & a small leek if you like it, role it up very close & & tye it in a Cloth. boyl it four hours, or longer, when tender, cut it in three pieces, pour your Sauce over it which must be made thus. Boyl the bones of your mutton with an Onion & Anchov'e, thicken the liquor with a little flour & butter, & throw into it about a dozen of scalded oysters chop'd, a little pickled Cucumber, Walnut, & Mushrooms, all chop'd. Welch Beef Take a round of Beef, four ounces of salt petre pounded very small, rub it well into the beef & let lie six hours, then take of each a quarter of an ounce of cloves, mace & white pepper, a whole Nutmeg coarsly bruis'd, take a great deal of common salt, mix altogether & rub it well into the beef, let it lie in the brine Nine or ten days. take it out & wash it clean from the slime. put it in an earthen pot with three pounds of beef suet cut small. put the suet top & bottom, & make a crust to cover it, it will take seven or eight hours baking, when it comes out of the Oven pour off all the grease. it will keep three months.
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63 To Collar a Breast of Mutton When you have boned your Mutton, Strew over it some grated bread, with a little salt, pepper and Mace, three or four Yolks of hard Eggs cut small, a little Savoury Thyme & Parsley, & a small leek if you like it, role it up very close & & tye it in a Cloth. boyl it four hours, or longer, when tender, cut it in three pieces, pour your Sauce over it which must be made thus. Boyl the bones of your mutton with an Onion & Anchov'e, thicken the liquor with a little flour & butter, & throw into it about a dozen of scalded oysters chop'd, a little pickled Cucumber, Walnut, & Mushrooms, all chop'd. Welch Beef Take a round of Beef, four ounces of salt petre pounded very small, rub it well into the beef & let lie six hours, then take of each a quarter of an ounce of cloves, mace & white pepper, a whole Nutmeg coarsly bruis'd, take a great deal of common salt, mix altogether & rub it well into the beef, let it lie in the brine Nine or ten days. take it out & wash it clean from the slime. put it in an earthen pot with three pounds of beef suet cut small. put the suet top & bottom, & make a crust to cover it, it will take seven or eight hours baking, when it comes out of the Oven pour off all the grease. it will keep three months.
Szathmary Culinary Manuscripts and Cookbooks
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