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Catherine Russell cookbook, ca. 1740s
Page 6
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To Collar a Pigg Take a good large pigg cut of the head and cut down the back bone it and cut it in 4 pieces and lay it in Rain water an hour & wash it clean from the blood then drie it in a Cloath Season it with pepper Salt cloves mace Nutmeggs tie them up in a cloath then take the bones and boyl them in water take a quart of white wine and season it with the same Seasoning you did the pig but put in some Time and winter Savory in the pig and liquor and the pig in it till 'tis tender then take some it out when 'tis cold put it in when you take it out take Some water and salt and wash it in set the head in the middle of the dish, cut the pig in Slices & lay round it Pease Soop Take a leg and shin of beef & boyl it very well then strain it take 2 quarts of the best white pease & lay them in water all Night then boyl the pease in the Same Liquor then putt in a quart of water to break them Stir them up well together till they grow thick then Strain it & when strained cut some peices of pork small & boyl them all together with a little mint and sage and a pint of white wine
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To Collar a Pigg Take a good large pigg cut of the head and cut down the back bone it and cut it in 4 pieces and lay it in Rain water an hour & wash it clean from the blood then drie it in a Cloath Season it with pepper Salt cloves mace Nutmeggs tie them up in a cloath then take the bones and boyl them in water take a quart of white wine and season it with the same Seasoning you did the pig but put in some Time and winter Savory in the pig and liquor and the pig in it till 'tis tender then take some it out when 'tis cold put it in when you take it out take Some water and salt and wash it in set the head in the middle of the dish, cut the pig in Slices & lay round it Pease Soop Take a leg and shin of beef & boyl it very well then strain it take 2 quarts of the best white pease & lay them in water all Night then boyl the pease in the Same Liquor then putt in a quart of water to break them Stir them up well together till they grow thick then Strain it & when strained cut some peices of pork small & boyl them all together with a little mint and sage and a pint of white wine
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