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English cookbook, 1770-1790
Recipe 24-26
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24. The Collar Beef Take Eight pound of the Flank, take up the Skin, put it into Pump Water with two handfulls of Bay Salt; half a pint of Salt Petre & stir in very well, turn it every Day for 6 Days, then take Cloves, Mace Pepper Netmegs & Sweetheart, dry'd to powder, mix the Spice together & Herbs & Season it, rowl it up very hard & Streights & put it into a Pot, with Red Wine or Pump Water & Close the Pot with Coarse Paste, When tis baked, let the Liquor run from it 25. Barley Gruel To 3 Quarts of Water one handfull of Barley, boyl it till the Water is red, pour the water away, put in 3 Quarts more, let it well, then put in some mace, keeping it boyling till the Barley is tender, then put in 5 handfulls of Raisins & Currans, when its boyl'd enough, put in a piece of Butter then thicken it with the yolks od 3 Eggs & season it with salt & Sugar 26. To Dry Cherry's Take a Dozen pound of English or preserving Cherries, clean fruit, stone'em, 2 or 3 pound of Sugar, put liquor and all together in a large skillet, let'em stand an hour on the Fire to scald, keep'em stirring with a spoon when they are enough, put'em into Earth or Silver vefsel for Pewter will change the Coleur, let 'em stand all night in the liquor the rest day lave 'em out to Dry, they must not boyl for it makes 'em clammy
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24. The Collar Beef Take Eight pound of the Flank, take up the Skin, put it into Pump Water with two handfulls of Bay Salt; half a pint of Salt Petre & stir in very well, turn it every Day for 6 Days, then take Cloves, Mace Pepper Netmegs & Sweetheart, dry'd to powder, mix the Spice together & Herbs & Season it, rowl it up very hard & Streights & put it into a Pot, with Red Wine or Pump Water & Close the Pot with Coarse Paste, When tis baked, let the Liquor run from it 25. Barley Gruel To 3 Quarts of Water one handfull of Barley, boyl it till the Water is red, pour the water away, put in 3 Quarts more, let it well, then put in some mace, keeping it boyling till the Barley is tender, then put in 5 handfulls of Raisins & Currans, when its boyl'd enough, put in a piece of Butter then thicken it with the yolks od 3 Eggs & season it with salt & Sugar 26. To Dry Cherry's Take a Dozen pound of English or preserving Cherries, clean fruit, stone'em, 2 or 3 pound of Sugar, put liquor and all together in a large skillet, let'em stand an hour on the Fire to scald, keep'em stirring with a spoon when they are enough, put'em into Earth or Silver vefsel for Pewter will change the Coleur, let 'em stand all night in the liquor the rest day lave 'em out to Dry, they must not boyl for it makes 'em clammy
Szathmary Culinary Manuscripts and Cookbooks
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