DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Catherine Russell cookbook, ca. 1740s

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To Roast a Capon with Oysters
Wash the Oysters in their own Liquor and when the Capon is going to be Trust up put as many Oysters in the belly as it will hold when it is almost roasted take the Capon Gravie and the Oysters liquor Whitewine Nutmegg Lemon pill Mince them all together and lay the Capon in the Sauce Take the Oysters out of the Belly and mingle them with the hott Sauce
To Roast a Calves Head
Take a Calves: Head and Skin the Brains take half of them & 4 yolks of Eggs Season them with pepper Salt Cloves Mace Time and Winter Savory. Shred Small mix all these together with a little flower roub them up into Balls and fry or boyl them Take half of the Brains which is left take half a pint white wine half a pint made Gravie 4 Eggs season'd as the other half then Stick the head together with the whites of Eggs and a little flower tie it at the Neck and Nose and set it in the Dish and lay the forced meat Balls round the Head You should put Anchovies into the forced meat & into the Same
To Collar a Hoggs Head
Take a Hogs head and Season it with pepper and Salt but bone It first and Lett it Stand 2 days then put the rest of your Seasoning You Used for the pig and lett it lie two Days more then roub and tie it with Tape and boyl it as you did the Pig and put it in a small beer and [braunce?] in Mead of white wine

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To Roast a Capon with Oysters Wash the Oysters in their own Liquor and when the Capon is going to be Trust up put as many Oysters in the belly as it will hold when it is almost roasted take the Capon Gravie and the Oysters liquor Whitewine Nutmegg Lemon pill Mince them all together and lay the Capon in the Sauce Take the Oysters out of the Belly and mingle them with the hott Sauce To Roast a Calves Head Take a Calves: Head and Skin the Brains take half of them & 4 yolks of Eggs Season them with pepper Salt Cloves Mace Time and Winter Savory. Shred Small mix all these together with a little flower roub them up into Balls and fry or boyl them Take half of the Brains which is left take half a pint white wine half a pint made Gravie 4 Eggs season'd as the other half then Stick the head together with the whites of Eggs and a little flower tie it at the Neck and Nose and set it in the Dish and lay the forced meat Balls round the Head You should put Anchovies into the forced meat & into the Same To Collar a Hoggs Head Take a Hogs head and Season it with pepper and Salt but bone It first and Lett it Stand 2 days then put the rest of your Seasoning You Used for the pig and lett it lie two Days more then roub and tie it with Tape and boyl it as you did the Pig and put it in a small beer and [braunce?] in Mead of white wine