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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 7
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To Fry Eels. Make your eels very clean, cut them into Pieces and having seasoned them with peper and salt, flour them, and fry them. Let your sauce be plain melted butter, with the Juice of a Lemon; but be careful to drain them properly before you lay them in the dish. To Cure Hams Two Ounces of Salt Petre, and two Ounces of salt Prunnella, pounded very fine, rub the Ham and let it lye 24 hours, then take a quart of water, three Pounds of Bay Salt and two pounds of Coarse Sugar, boil it and Skim it till it is very clean pour it boiling on your hams rubbing them well and taking care to turn it every day for fifteen days, then smoke them with saw dust.
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To Fry Eels. Make your eels very clean, cut them into Pieces and having seasoned them with peper and salt, flour them, and fry them. Let your sauce be plain melted butter, with the Juice of a Lemon; but be careful to drain them properly before you lay them in the dish. To Cure Hams Two Ounces of Salt Petre, and two Ounces of salt Prunnella, pounded very fine, rub the Ham and let it lye 24 hours, then take a quart of water, three Pounds of Bay Salt and two pounds of Coarse Sugar, boil it and Skim it till it is very clean pour it boiling on your hams rubbing them well and taking care to turn it every day for fifteen days, then smoke them with saw dust.
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