DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 192

Hoffell Soup Most excellent Mrs Morley
Cut all the meat from a Hoffell of meat & in doing so separate all the gristle & fat from the lean & cut it into small square pieces put it into a small pan with sufficient water to cover it, an onion or two stuck with cloves a bunch of sweet herbs, a small quantity of  bruised pepper & a piece of carrot, stew it gently till quite tender. Take some of the meat free from sinews cut it in small square pieces, stew it the same way as the gristly part but not in the same pan as it will take much less time. All the remainder of the meat of the Hoffell must be cut into thin slices & put thin into a soup pan with five or six quarts of water 18 onions, some of sweet herbs several carrots a piece of lean ham two anchovies and some whole pepper bruised let all stir together during the whole day and night and part of the following day by which time the quantity will be nearly half reduced then let the gravy be strained from the meat when cold let all the fat be taken off and add as much of the gristly part and muck together carrots butter onions & cut turnip scooped round should be stewed tender in some gravy and added to the above. 
Green Gooseberry Jam Mrs Penrose
Take green wallnut gooseberries when full grown before they begin to be ripe put all the seeds out of them then put them in a pan of spring water with plenty of vine leaves under & over them set them over a slow fire to green until they are a good

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Hoffell Soup Most excellent Mrs Morley Cut all the meat from a Hoffell of meat & in doing so separate all the gristle & fat from the lean & cut it into small square pieces put it into a small pan with sufficient water to cover it, an onion or two stuck with cloves a bunch of sweet herbs, a small quantity of bruised pepper & a piece of carrot, stew it gently till quite tender. Take some of the meat free from sinews cut it in small square pieces, stew it the same way as the gristly part but not in the same pan as it will take much less time. All the remainder of the meat of the Hoffell must be cut into thin slices & put thin into a soup pan with five or six quarts of water 18 onions, some of sweet herbs several carrots a piece of lean ham two anchovies and some whole pepper bruised let all stir together during the whole day and night and part of the following day by which time the quantity will be nearly half reduced then let the gravy be strained from the meat when cold let all the fat be taken off and add as much of the gristly part and muck together carrots butter onions & cut turnip scooped round should be stewed tender in some gravy and added to the above. Green Gooseberry Jam Mrs Penrose Take green wallnut gooseberries when full grown before they begin to be ripe put all the seeds out of them then put them in a pan of spring water with plenty of vine leaves under & over them set them over a slow fire to green until they are a good