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Recipe 100-101

100 Treacle Water
Three pints Carduns water 3 oz: shav'd hartshorn, boyl it till it comes to a Quart, then take Gentian Roots, [Tormentil?], [Elecampane?], Liquorice Roots, & the Rhind of [Pum?] Citron all dry'd, of each 1 oz: beat 'em into very fine powder; of the Flowers of Rosemary, Marygolds, Burrage, Buglofs, of each 2 oz: Carduns, Angelica of each 1 oz: of old Venice Treacle 1 Pound, difsolve in 3 Quarts of white wine & 3 pints of red rose water, infuse alltogether 24 hours still in a Glafs Still or Limbeck
101 Coller'd Beef - Packer's Way
The hinder p:t of a large brisket, bone it & hang it in a window 3 or 4 days unsalted, the lay it flat in something that will just hold it, & put to it as much Brine as will cover it, made w:th pump water, Common salt, salt Petre & peter salt made pretty strong for 3 days, then hang it up 12 hours to [draw it] Then take & cut where you find tis thick, & lay all of a thickness, strew it all over w:th Pennyroyal & Sage finely shred, then have Petre salt, beaten pepper, Ginger, nutmeg mixt together, & strew it over the herbs, rowl it up & brace it tight, Put it into the pot & lay the bits of meat left, & break the bones you took out, & lay over & put in a pint of the pickle it lay in in, & as much pump water as will half cover it, & bake it w:th large bread 4 hours in a hot Oven, Then Brace it very tight & put it into the oven again for 3 hours, Let the pot be covered fast then draw it & brace it again, w:ch you need not doe the first time it goes in hang it up till Cold

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100 Treacle Water Three pints Carduns water 3 oz: shav'd hartshorn, boyl it till it comes to a Quart, then take Gentian Roots, [Tormentil?], [Elecampane?], Liquorice Roots, & the Rhind of [Pum?] Citron all dry'd, of each 1 oz: beat 'em into very fine powder; of the Flowers of Rosemary, Marygolds, Burrage, Buglofs, of each 2 oz: Carduns, Angelica of each 1 oz: of old Venice Treacle 1 Pound, difsolve in 3 Quarts of white wine & 3 pints of red rose water, infuse alltogether 24 hours still in a Glafs Still or Limbeck 101 Coller'd Beef - Packer's Way The hinder p:t of a large brisket, bone it & hang it in a window 3 or 4 days unsalted, the lay it flat in something that will just hold it, & put to it as much Brine as will cover it, made w:th pump water, Common salt, salt Petre & peter salt made pretty strong for 3 days, then hang it up 12 hours to [draw it] Then take & cut where you find tis thick, & lay all of a thickness, strew it all over w:th Pennyroyal & Sage finely shred, then have Petre salt, beaten pepper, Ginger, nutmeg mixt together, & strew it over the herbs, rowl it up & brace it tight, Put it into the pot & lay the bits of meat left, & break the bones you took out, & lay over & put in a pint of the pickle it lay in in, & as much pump water as will half cover it, & bake it w:th large bread 4 hours in a hot Oven, Then Brace it very tight & put it into the oven again for 3 hours, Let the pot be covered fast then draw it & brace it again, w:ch you need not doe the first time it goes in hang it up till Cold