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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 8
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how to make a meat puddin Take veal Lamb hare or Lean of venison and cut it from ye bones & take the Same weight of beef suet & beat it well together Like sasidges, with two or three fat Slices of bacon, then take 8 hanchovis a few mushrooms a Little horse Radish sweet marioram, time, winter Savory, a shalot few Capers pepper Salt, with nutmegg, Cloves & mace to your taste soe beat it alltogether then take the yolks of 4 Eggs & work it together, then put it into a pot or pan and bake it two houres with past on the top serve it without of ye pot with sweetbreads or [baals?] or what you Like to fill the dish with thik Sauce as for Scot scollops how to make Little Pancakes. Take 7 eggs & put away 3 whites, beat them very well, put to them three Spoonfulls of sack & six spoonfulls of cream a Little grated nutmegg, then put in a Little flower & some Sugar make it thinner then ordinary, then put in a quarter of a pound of melk butter, and stirr them alltogether, you must fry them over Shorcoal in a pan no begger then the bottome of a plat, the first you must rub the pan with a Little butter, but draw it clean of, & after they will fry them selves how to make a Carrot puddin Grate your Carrott & take as much grated bread as Carrot then take 8 eggs but halfe the whites about a pinte of good milk or thin Creame - nutmegg salt & two or three Spoonfulls of sack
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how to make a meat puddin Take veal Lamb hare or Lean of venison and cut it from ye bones & take the Same weight of beef suet & beat it well together Like sasidges, with two or three fat Slices of bacon, then take 8 hanchovis a few mushrooms a Little horse Radish sweet marioram, time, winter Savory, a shalot few Capers pepper Salt, with nutmegg, Cloves & mace to your taste soe beat it alltogether then take the yolks of 4 Eggs & work it together, then put it into a pot or pan and bake it two houres with past on the top serve it without of ye pot with sweetbreads or [baals?] or what you Like to fill the dish with thik Sauce as for Scot scollops how to make Little Pancakes. Take 7 eggs & put away 3 whites, beat them very well, put to them three Spoonfulls of sack & six spoonfulls of cream a Little grated nutmegg, then put in a Little flower & some Sugar make it thinner then ordinary, then put in a quarter of a pound of melk butter, and stirr them alltogether, you must fry them over Shorcoal in a pan no begger then the bottome of a plat, the first you must rub the pan with a Little butter, but draw it clean of, & after they will fry them selves how to make a Carrot puddin Grate your Carrott & take as much grated bread as Carrot then take 8 eggs but halfe the whites about a pinte of good milk or thin Creame - nutmegg salt & two or three Spoonfulls of sack
Szathmary Culinary Manuscripts and Cookbooks
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