DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 222

To Stew an Ox Cheek
Clean it and take out all the Bones. Shred some Beef Suet and lay it in the bottom of a deep Earthen pan. Slice a few Onions and lay upon it - then put in the Cheek season'd with a little Mace pepper and Salt - lay a bunch of sweet Herbs under - put a little red wine lay the Bones upon the Cheek - add a quart of water - and bake it in an Oven with Houshold Bread.
To Pot a Hare 
Cut all the Meat from the Bones. and season it with Salt pepper Salt Mace and a few cloves beat the Hare with a rolling Pin then cut some fat Bacon into thin Slices any lay them at the bottom of the Pot. then a layer of the Hare upon and then a layer of Bacon and so on till the pot is filled - butter your pot before you put your Meat it - then make it up with Coarse paste & bake it in an Oven three not hotter than for Minced Pies Then take it out of the Pot and if you

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To Stew an Ox Cheek Clean it and take out all the Bones. Shred some Beef Suet and lay it in the bottom of a deep Earthen pan. Slice a few Onions and lay upon it - then put in the Cheek season'd with a little Mace pepper and Salt - lay a bunch of sweet Herbs under - put a little red wine lay the Bones upon the Cheek - add a quart of water - and bake it in an Oven with Houshold Bread. To Pot a Hare Cut all the Meat from the Bones. and season it with Salt pepper Salt Mace and a few cloves beat the Hare with a rolling Pin then cut some fat Bacon into thin Slices any lay them at the bottom of the Pot. then a layer of the Hare upon and then a layer of Bacon and so on till the pot is filled - butter your pot before you put your Meat it - then make it up with Coarse paste & bake it in an Oven three not hotter than for Minced Pies Then take it out of the Pot and if you