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

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Page 127

It Smooth, and take out all the Grissles Newes and Cores, then take an Ounce of Salt peter, the same of Salt prunella, beaten fine and a Quarter of a pound of brown Sugar, mix them well together, and rubb Them well with your hands, then lay it in a pan at The full length, let it ly in the pan 3 days, and Sprinkle it with pump water and turn it, then Take it out and Season it with Salt Pepper and Nut-megg, all Sorts of Sweet herbs a good deale of Sage one Spray of rosemary cut them, and throw Them over your Celler, then role it up hard and tite Like a Coller of brawn, bind it very close with coat Tape, put it into water enough to cover it with a bunch Of Sweet herbs, a Whole Onion, a bay leafe or 2, a Little whole Mace, a when it is baked take it out and Role it up whole and close in a course Cloth, let it ly Till next day, and then you may eate it, or keep it in The liquor it was baked it, only when it is cold Scum Of all the fatt, and boile it up with more water, if it be Not Season'd up high enough, Season it higher, Set It to be cold put in your Beef and let it be well Cover'd, boile it up as you See Occasion, and eat it With Oyle and Vinegar, the juice of Lemmons or Pickles.
To Coller a Breast of Veal.
Take the largest and Whitest Brest of veale, bone it Take out the Grissles, then take Sage, Thime, Sweet Herbs a little Lemmon peel Shred Small, then mix Them with Salt Peter and Nut-megg, 2 or 3 hard Eggs, Cut Small, then cut your Veal to make it lye flatt and Even, then wash and bone 5 Anchovies, with about A Quarter of a pound of midling Bacon, thin, and Lay up and down with the Anchovies all over the meat Then take Some Marrow or Beefe Suet, mix it with The other Ingredients and Strew over the meat, role it Up hard and tite, with course tape, and put it into 3 Collars, tye up Severally in clean clothes, and tye them at Both Ends, and make the Pickles thus - Fill the pott with Half milk, and half water, and put in the veal bones, And put in the Collar when they are boil'd tender, take

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It Smooth, and take out all the Grissles Newes and Cores, then take an Ounce of Salt peter, the same of Salt prunella, beaten fine and a Quarter of a pound of brown Sugar, mix them well together, and rubb Them well with your hands, then lay it in a pan at The full length, let it ly in the pan 3 days, and Sprinkle it with pump water and turn it, then Take it out and Season it with Salt Pepper and Nut-megg, all Sorts of Sweet herbs a good deale of Sage one Spray of rosemary cut them, and throw Them over your Celler, then role it up hard and tite Like a Coller of brawn, bind it very close with coat Tape, put it into water enough to cover it with a bunch Of Sweet herbs, a Whole Onion, a bay leafe or 2, a Little whole Mace, a when it is baked take it out and Role it up whole and close in a course Cloth, let it ly Till next day, and then you may eate it, or keep it in The liquor it was baked it, only when it is cold Scum Of all the fatt, and boile it up with more water, if it be Not Season'd up high enough, Season it higher, Set It to be cold put in your Beef and let it be well Cover'd, boile it up as you See Occasion, and eat it With Oyle and Vinegar, the juice of Lemmons or Pickles. To Coller a Breast of Veal. Take the largest and Whitest Brest of veale, bone it Take out the Grissles, then take Sage, Thime, Sweet Herbs a little Lemmon peel Shred Small, then mix Them with Salt Peter and Nut-megg, 2 or 3 hard Eggs, Cut Small, then cut your Veal to make it lye flatt and Even, then wash and bone 5 Anchovies, with about A Quarter of a pound of midling Bacon, thin, and Lay up and down with the Anchovies all over the meat Then take Some Marrow or Beefe Suet, mix it with The other Ingredients and Strew over the meat, role it Up hard and tite, with course tape, and put it into 3 Collars, tye up Severally in clean clothes, and tye them at Both Ends, and make the Pickles thus - Fill the pott with Half milk, and half water, and put in the veal bones, And put in the Collar when they are boil'd tender, take