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English cookbook, 1799
Page 255
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1 pint of Linseed oil, 1/2 a pint of Gin, 1/2 a pint of Spirits of Turpentine, 1/4 of a pt of vinegar 1 ounce of Butter of antimony well shaken - To make orange Jelly. Mrs Hutton Clifton Castle 1 ounce of Isinglass disolved in 1/2 a pint of water 1 ounce of sugar rub the sugar a little on the orange skin add the rind of one or two Lemons according to the sweetness of the oranges or the size of the Lemons - put it through a Muslin - To Stew a loin of Mutton to eat as Venison - Bone the Mutton and keep it as whole as you can put it into a stew pan with a pint of Port wine a pint of water a shallot and one anchovy a little whole pepper some suet and a bunch of sweet herbs cover it close stew one hour and a half put in the bones they make the gravy stronger take off the fat strain the gravy before sending to table - Ratifia Cakes - 2 oz of bitter & 4 of sweet almonds blanch & beat them 6 oz of lump sugar, beat as much white of an Egg as will mix them to a proper consistance, the Egg to be beat a quarter of an hour observing to mix them all well together droped on wafer paper & baked in a moderate oven - Savory Biscuits - Take the weight of 9 Eggs of sugar & 6 of flour add the rind of a lemon grated & a glass of orange flour water whisk the Egg & sugar over a low heat till they get warm without curdling the Eggs, mix in the orange flower water & the flour lightly, put sum in the funnel, they are droped on paper 3 inches long, narrow in the middle & round at the end, spit sugar over them, to take them off the tins lay them on a wet cloth or brush the back of the paper with water & after a little time take them off & lay them back to back -
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1 pint of Linseed oil, 1/2 a pint of Gin, 1/2 a pint of Spirits of Turpentine, 1/4 of a pt of vinegar 1 ounce of Butter of antimony well shaken - To make orange Jelly. Mrs Hutton Clifton Castle 1 ounce of Isinglass disolved in 1/2 a pint of water 1 ounce of sugar rub the sugar a little on the orange skin add the rind of one or two Lemons according to the sweetness of the oranges or the size of the Lemons - put it through a Muslin - To Stew a loin of Mutton to eat as Venison - Bone the Mutton and keep it as whole as you can put it into a stew pan with a pint of Port wine a pint of water a shallot and one anchovy a little whole pepper some suet and a bunch of sweet herbs cover it close stew one hour and a half put in the bones they make the gravy stronger take off the fat strain the gravy before sending to table - Ratifia Cakes - 2 oz of bitter & 4 of sweet almonds blanch & beat them 6 oz of lump sugar, beat as much white of an Egg as will mix them to a proper consistance, the Egg to be beat a quarter of an hour observing to mix them all well together droped on wafer paper & baked in a moderate oven - Savory Biscuits - Take the weight of 9 Eggs of sugar & 6 of flour add the rind of a lemon grated & a glass of orange flour water whisk the Egg & sugar over a low heat till they get warm without curdling the Eggs, mix in the orange flower water & the flour lightly, put sum in the funnel, they are droped on paper 3 inches long, narrow in the middle & round at the end, spit sugar over them, to take them off the tins lay them on a wet cloth or brush the back of the paper with water & after a little time take them off & lay them back to back -
Szathmary Culinary Manuscripts and Cookbooks
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