DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Frances Collins cookbook, 1825-1846

Transcribe
Translate

Page 27

Onion Sauce for Pork Steak
[cut?] your onions in small slices fry
them brown pass them through a sieve
[warm?] them in a stew pan with some
good gravy and a little mustard to your taste

                                 [F Colins?]

A Pickle for Beef Pork or Salmon
To 6 lb of salt add 4 gallons of water 1lb and half
of coarse sugar 2 ozs of salt Petre boil
them up together and keep skimming it while
any scum rises then take it off the fire
and let it be quite cold before you put the
meat in, in very hot weather it will be
necessary to rub a little salt in the meat
Raspberry Brandy
To one qrt of best Brandy add one pint
of Raspberries bruise them and put to them
one pound of lump sugar let them steep
2 days then strain it off - if you add to
it one pint of Mountain wine the cordial
will be rich
Hunters Beef
To a round of Beef weighing 25D   3 ounces of
salt petre Do of the coarsest sugar an ounce 
of Cloves a nutmeg  half an oz of allspice and
three handsfull of common salt  all in

Saving...

Onion Sauce for Pork Steak [cut?] your onions in small slices fry them brown pass them through a sieve [warm?] them in a stew pan with some good gravy and a little mustard to your taste [F Colins?] A Pickle for Beef Pork or Salmon To 6 lb of salt add 4 gallons of water 1lb and half of coarse sugar 2 ozs of salt Petre boil them up together and keep skimming it while any scum rises then take it off the fire and let it be quite cold before you put the meat in, in very hot weather it will be necessary to rub a little salt in the meat Raspberry Brandy To one qrt of best Brandy add one pint of Raspberries bruise them and put to them one pound of lump sugar let them steep 2 days then strain it off - if you add to it one pint of Mountain wine the cordial will be rich Hunters Beef To a round of Beef weighing 25D 3 ounces of salt petre Do of the coarsest sugar an ounce of Cloves a nutmeg half an oz of allspice and three handsfull of common salt all in