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English cookbook, 1700
Page 10a
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To Make Hams 10 Take two pounds of Rock salt, a quarter of a pound of salt Petre, a quarter of a pound of rocke allum, two ounces of salt Prunelle pounded fine, a pound of sugar, three penny-worth of Cochineel, mix it altogether & heat it very hot, & rub your hams very well, with as much Bay salt as white. (Do tongues the same way only leave out ye Allum & Sugar) let them lye a for't'night in salt, & turn & rub them every Day Margaret To Stew Carp After your Carp is bled, scale & clean it, save ye Liver & Roe, take a quart of Port a pint of gravy, an Onion stuck with cloves, a bunch of Thyme & Parsley, a bitt of Horse-Raddish, a blade of maize four Anchoves, put all into a Stew pan, with the Carp, & when the Carp is ready, mix a bitt of butter with flour, just to thicken your sauce, squeeze in some Juice of Lemon. Cook Chambers Fish Sauce for Keeping Take a quarter of a pound of Anchoves, a small stick of Horse-raddish, an Onion stuck with cloves, a bunch of Parsley, three parts of a pint of Port, a blade or two of Maize, a little Nutmeg, boyl altogether 'till half is boiled away. You must leave out ye Cloves, & cut your Horse-raddish in pieces Cook Chambers
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To Make Hams 10 Take two pounds of Rock salt, a quarter of a pound of salt Petre, a quarter of a pound of rocke allum, two ounces of salt Prunelle pounded fine, a pound of sugar, three penny-worth of Cochineel, mix it altogether & heat it very hot, & rub your hams very well, with as much Bay salt as white. (Do tongues the same way only leave out ye Allum & Sugar) let them lye a for't'night in salt, & turn & rub them every Day Margaret To Stew Carp After your Carp is bled, scale & clean it, save ye Liver & Roe, take a quart of Port a pint of gravy, an Onion stuck with cloves, a bunch of Thyme & Parsley, a bitt of Horse-Raddish, a blade of maize four Anchoves, put all into a Stew pan, with the Carp, & when the Carp is ready, mix a bitt of butter with flour, just to thicken your sauce, squeeze in some Juice of Lemon. Cook Chambers Fish Sauce for Keeping Take a quarter of a pound of Anchoves, a small stick of Horse-raddish, an Onion stuck with cloves, a bunch of Parsley, three parts of a pint of Port, a blade or two of Maize, a little Nutmeg, boyl altogether 'till half is boiled away. You must leave out ye Cloves, & cut your Horse-raddish in pieces Cook Chambers
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