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Susan Gilbert's late nineteenth century British cookery manuscript

Page 119

Maccaroon Cakes
Blanch 4 oz of almonds and mix with 4 spoonsful of Orange flour water whisk the whites of 4 Eggs to a froth, then mix it with 1 lb of sifted sugar and the almonds to a paste, then laying 1 sheet of wafer paper on a tin, place on it some little Cakes the shape of Maccaroons.
Potted Beef 
Take 4 lbs of beef fine from sinews, rub it over with sugar, salt and saltpetre about 1/2 oz of each to that quantity of beef, in that state let it lie 24 hours or 48 hours, turning it over 3 or 4 times, then put it into an oven with a little chopped suet and about 1/2 pint of water. When sufficiently stewed draw the fat and gravy from the meat and pound it in a Marble Mortar till it is quite smooth adding to it some cayenne, white pepper, salt a little pounded mace, a little of the clear gravy, 1/2 lb butter melted to oil and the

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Maccaroon Cakes Blanch 4 oz of almonds and mix with 4 spoonsful of Orange flour water whisk the whites of 4 Eggs to a froth, then mix it with 1 lb of sifted sugar and the almonds to a paste, then laying 1 sheet of wafer paper on a tin, place on it some little Cakes the shape of Maccaroons. Potted Beef Take 4 lbs of beef fine from sinews, rub it over with sugar, salt and saltpetre about 1/2 oz of each to that quantity of beef, in that state let it lie 24 hours or 48 hours, turning it over 3 or 4 times, then put it into an oven with a little chopped suet and about 1/2 pint of water. When sufficiently stewed draw the fat and gravy from the meat and pound it in a Marble Mortar till it is quite smooth adding to it some cayenne, white pepper, salt a little pounded mace, a little of the clear gravy, 1/2 lb butter melted to oil and the