DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 85

Burn Salve - Mrs Morley Jany 19 1825
3 oz of Red Lead
2 oz of Bees Wax
2 drams of of campher
5 ounces of Hogs Lard
The campher to be put in before taken from the fire, the Red Lead to be stirred by degrees with a stick. 
To Stew Mushrooms -
Take either large Button's or flat mushrooms, peel and clean them, lay them in an earthen pot, with salt between, & on them, let them lay all night then stew them in their own liquor till they are tender, & then them out then add as much port wine, & as much vinegar as you have Liquor, put in all sorts of spice grosly beaten the higher of spice the better boil it a good while, then pour it over your mushroom & close them up well.
To Keep Lobster Spawn
Take the berries and put them into a Jar cover them with fine sallad oil & tye them over with bladder to keep out the air, & keep them in a cool dry place. when you make your lobster sauce take a little out & bruise it with a Knife point and boil it in the Butter it gives it a beautiful red colour. 
When you want to froth your meat & Hams dredge it with oatmeal sifted fine and then baste it with butter, it is much better than flower & breadcrumbs.

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Burn Salve - Mrs Morley Jany 19 1825 3 oz of Red Lead 2 oz of Bees Wax 2 drams of of campher 5 ounces of Hogs Lard The campher to be put in before taken from the fire, the Red Lead to be stirred by degrees with a stick. To Stew Mushrooms - Take either large Button's or flat mushrooms, peel and clean them, lay them in an earthen pot, with salt between, & on them, let them lay all night then stew them in their own liquor till they are tender, & then them out then add as much port wine, & as much vinegar as you have Liquor, put in all sorts of spice grosly beaten the higher of spice the better boil it a good while, then pour it over your mushroom & close them up well. To Keep Lobster Spawn Take the berries and put them into a Jar cover them with fine sallad oil & tye them over with bladder to keep out the air, & keep them in a cool dry place. when you make your lobster sauce take a little out & bruise it with a Knife point and boil it in the Butter it gives it a beautiful red colour. When you want to froth your meat & Hams dredge it with oatmeal sifted fine and then baste it with butter, it is much better than flower & breadcrumbs.