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Cookery manuscript, Reading, England
Page 6
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To make Mince Meat. Two pounds of Raisins, two do of currants. Two do of Beef suett, and about a dozen very large apples, all chopped very fine - the peel of two Lemons shred very fine half a pound of [clay?] sugar, - a quarter of a Pint of Seville Orange juice, rather a larger quantity of Brandy - nearly a quarter of a pound of spice ground very fine. mix these well together, and put it into a pan squeezed down very close for use. NB. Stone the Raisins, & add a little Salt To make Wallnut Ketchup Mrs Nichols Beat half a hundred of Wallnuts in a mortar till they are a pulp, then squeeze the juice from it through a thin linen cloath, and let it stand all night to settle, pour off the clear, and to every pint of juice put a pound of Anchovies and one ounce of Shallot peeled, and let it boil till the Anchovies are all dissolved [then?] strain it, and to a quart you must [illegible] cloves, mace, & allspice of each a [quarter?] of an ounce, and half a pint
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To make Mince Meat. Two pounds of Raisins, two do of currants. Two do of Beef suett, and about a dozen very large apples, all chopped very fine - the peel of two Lemons shred very fine half a pound of [clay?] sugar, - a quarter of a Pint of Seville Orange juice, rather a larger quantity of Brandy - nearly a quarter of a pound of spice ground very fine. mix these well together, and put it into a pan squeezed down very close for use. NB. Stone the Raisins, & add a little Salt To make Wallnut Ketchup Mrs Nichols Beat half a hundred of Wallnuts in a mortar till they are a pulp, then squeeze the juice from it through a thin linen cloath, and let it stand all night to settle, pour off the clear, and to every pint of juice put a pound of Anchovies and one ounce of Shallot peeled, and let it boil till the Anchovies are all dissolved [then?] strain it, and to a quart you must [illegible] cloves, mace, & allspice of each a [quarter?] of an ounce, and half a pint
Szathmary Culinary Manuscripts and Cookbooks
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