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Cookery

Hoggs Ears

Boyl the Ears & Cut them in large peices, fry them in burn't butter
with a little onion, Pepper, & Salt, stew them in Gravy till they are
tender, then shake them up with a little mustard & juice of Lemon,
Boyl or Broil the feet to put round the Dish.

To Collar a Hoggs head

Clean it well & boil it tender, skin it while it is hot, lay the Skin on
a pudding Cloath, then take the flesh from the bone, & Cut it small
& season it with pepper Salt all Spice, then tye it up hard in the Cloath
& press it Close, when it is Cold, put it in the Soussing Liquor.

Potted Beef Like Neats Tongue

Take 4 pd of Rump of Beef, an Ounce of Salt peter, some common
Salt, let it lye 4 days in it, turning it every day, put 1/2 a pd of butter in
the bottom of the Pot you bake it in & 1/2 a pd in the top, when it is baked
Clear all the Gravy from the butter, put to the butter one ounce of
Anchovy's, & set it on the fire 'till the Anchovys are disolved, mix it
in the beef as you beat it so pat it.

Potted Pidgeons

Truss them with their Legs under their Wings, season them high with
pepper & Salt, bake them in butter, drain them from the Gravy, put
them in a pot & Cover them with Clarified Butter

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