DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 51

Hartshorne Jelley the best Way - - - - - - -- 51
take to 4 Ounce of hartshorne 2 quarts of Water put it- it an Earhten Jugg and let it stand all night next-- Morning put it in a pan and let it boyle till it jelley when the Hartshorne and Water will jelley in a Spoon- then Run it thrugh a flannell bagg when it coolls set it on the fire sweeten it with double Refind Sugar to your taste when it begins to boyle put in a top of Rosemary the Whites of 2 Egg. a little bitt of Lemon Peell when it boyles fast Squeeze the juice of 2 Large Lemons put in a little Renish or white wine when the jelley begins to break take it of and strain it through 2 dry flannell Baggs one put in another put a fresh piece of Lemon peel In the bagg and so drop it into Glafses --- --- ---
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
To make A Pullpatoon -- - - --- - - ---
take about a pound of the thick part of a boyled [Hogg?] of Veall and the flesh of a Roisted Chicken and half A pound of fatt Bacon and beef with both boyled and Cold again and a French Role slicedand laid in as much Cream as it will drink up beat all thefe together with 6 Eggs 3 Whites being kept out you must beat it till it be like a past then Season it ith goodSpice to our taste then take on half and lay like a paste at the bottom of the Dish with some fine thin bitts of Bacon under it to keep it from Sticking to the Dish then you must have a good [Ragow?] of Burrs [pallots?] Cocks Combs Chickens and Rabbits or what Else you pleafe and when it is Cold lay it

Saving...

Hartshorne Jelley the best Way - - - - - - -- 51 take to 4 Ounce of hartshorne 2 quarts of Water put it- it an Earhten Jugg and let it stand all night next-- Morning put it in a pan and let it boyle till it jelley when the Hartshorne and Water will jelley in a Spoon- then Run it thrugh a flannell bagg when it coolls set it on the fire sweeten it with double Refind Sugar to your taste when it begins to boyle put in a top of Rosemary the Whites of 2 Egg. a little bitt of Lemon Peell when it boyles fast Squeeze the juice of 2 Large Lemons put in a little Renish or white wine when the jelley begins to break take it of and strain it through 2 dry flannell Baggs one put in another put a fresh piece of Lemon peel In the bagg and so drop it into Glafses --- --- --- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - To make A Pullpatoon -- - - --- - - --- take about a pound of the thick part of a boyled [Hogg?] of Veall and the flesh of a Roisted Chicken and half A pound of fatt Bacon and beef with both boyled and Cold again and a French Role slicedand laid in as much Cream as it will drink up beat all thefe together with 6 Eggs 3 Whites being kept out you must beat it till it be like a past then Season it ith goodSpice to our taste then take on half and lay like a paste at the bottom of the Dish with some fine thin bitts of Bacon under it to keep it from Sticking to the Dish then you must have a good [Ragow?] of Burrs [pallots?] Cocks Combs Chickens and Rabbits or what Else you pleafe and when it is Cold lay it