DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 124

The Same of Salt prunella, lay it into a pan For 2 days turne it once a day, then take it out And season it with Salt and pepper very high And take a pound of Beef Suet, cut it in to long Slices, Season it with Salt and pepper, and put It in the bottom of the pott, then place in the beef, And break all over it 2 pounds of Sweet butter, Into Small pieces, tye it down and bake it with Brown bread, and when its baked take it out Of the pott with a Shiver to drain the Gravy from It, and put it into a morter and beat it, take Out all the Skin and Vains, pore of a little of The butter as you beat it, then put it into another Pott, press it down with your hands, and powre All the butter over it, keep back the Gravy, and If there is not butter enough to cover it, clarrifie As much more as will cover it an Inch above The Meat, let it Stand in the Celler 3 or 4 days Before you cut it, the Same way pott Venison Only you must not beat it in a Morter, use Black pepper instead of White.
To Pott Pork.
Take a Legg or any fleshey piece of Pork, Skin And cut it into Small pieces, beat it in a Morter very fine, Season it with Salt and Pepper pretty high, then Shread a hand full of Sage, and a very Small handfull of Rosemary Mix it together and put it into a pott to Bake it with brown bread, and when it comes Out of the Oven, take it out, with a Slice, and Drain it from the butter and Gravy, then put It into a dry pott, and pres it down hard and Close, turn of all the butter and put to it, and Clarrifie as much more as will cover it an Inch above the meat, wet paper and cover It, Set it in your Celler and in 2 or 3 days cut it.
To Make Sausages.
Take a Loyn of Pork Skin and bone it break The bones and Season them high with Pepper
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The Same of Salt prunella, lay it into a pan For 2 days turne it once a day, then take it out And season it with Salt and pepper very high And take a pound of Beef Suet, cut it in to long Slices, Season it with Salt and pepper, and put It in the bottom of the pott, then place in the beef, And break all over it 2 pounds of Sweet butter, Into Small pieces, tye it down and bake it with Brown bread, and when its baked take it out Of the pott with a Shiver to drain the Gravy from It, and put it into a morter and beat it, take Out all the Skin and Vains, pore of a little of The butter as you beat it, then put it into another Pott, press it down with your hands, and powre All the butter over it, keep back the Gravy, and If there is not butter enough to cover it, clarrifie As much more as will cover it an Inch above The Meat, let it Stand in the Celler 3 or 4 days Before you cut it, the Same way pott Venison Only you must not beat it in a Morter, use Black pepper instead of White. To Pott Pork. Take a Legg or any fleshey piece of Pork, Skin And cut it into Small pieces, beat it in a Morter very fine, Season it with Salt and Pepper pretty high, then Shread a hand full of Sage, and a very Small handfull of Rosemary Mix it together and put it into a pott to Bake it with brown bread, and when it comes Out of the Oven, take it out, with a Slice, and Drain it from the butter and Gravy, then put It into a dry pott, and pres it down hard and Close, turn of all the butter and put to it, and Clarrifie as much more as will cover it an Inch above the meat, wet paper and cover It, Set it in your Celler and in 2 or 3 days cut it. To Make Sausages. Take a Loyn of Pork Skin and bone it break The bones and Season them high with Pepper and