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(14)

Cookery

Mince Pyes

Take 3/4 ^lb of suet when it is pick'd Clean from the Skin, 1 1/4 ^lb of
the inside of a Sirloin of Beef or Veal, 3 ^lb of Currants, after they are
wash'd & picked, add 1/4 ounces of Cinamon 1/4 of an ounce of Cloves,
Ditto of Mace 1 ^lb of Sugar, 8 large pippins, in a pint of Verjuice,
4 Lemons juice & peal, 1/2 a p^d of Citron Ditto of Lemon peal, a quartor
of a pint of Rosewater, 1/2 an ounce of Carraway Comfits, a small hand=
full of Salt, the Spice & Sugar must be Sifted thro' a Sieve, & the juice
of Lemon Strain'd[.] The Beef must be parboild, & when it is all mix'd put
in 1/4 of a pint of Brandy & mix with it, when the Pyes come from
the Oven put into each a Spoonful of warm Sack.

To Pot Tongues
Salt y^r Tongues lightly with ordinary salt, the next day with
1 ounce of salt peter, for 3 large tongues or 4 small ones, at the weeks
end salt them again with ordinary salt and let them lye a fortnight
then boyle boil them tender & peal them, take the root shins & the
jelly part of the blade of the tongues. season them with Jamaica pepper
beaten, put them in a pot with 2 or 3 ^pd of butter to 6 or 7 tongues so as
to cover them well. lay the roots at the top of the tongues to keep them
moist, covering them with double wet paper, lye them down. let them
stand in the oven about an hour & half, then take them out, swill
them in butter to wash off the spice & settlement, put them in
the pot you intend to keep them in & after the butter has stood to be
clear from the settlement, pour it upon them whilst it is hot & let
there be butter enough to carry them of a convenient thickness.

(14)

Cookery

Mince Pyes

Take 3/4 ^lb of suet when it is pick'd Clean from the Skin, 1 1/4 ^lb of
the inside of a Sirloin of Beef or Veal, 3 ^lb of Currants, after they are
wash'd & picked, add 1/4 ounces of Cinamon 1/4 of an ounce of Cloves,
Ditto of Mace 1 ^lb of Sugar, 8 large pippins, in a pint of Verjuice,
4 Lemons juice & peal, 1/2 a p^d of Citron Ditto of Lemon peal, a quartor
of a pint of Rosewater, 1/2 an ounce of Carraway Comfits, a small hand=
full of Salt, the Spice & Sugar must be Sifted thro' a Sieve, & the juice
of Lemon Strain'd[.] The Beef must be parboild, & when it is all mix'd put
in 1/4 of a pint of Brandy & mix with it, when the Pyes come from
the Oven put into each a Spoonful of warm Sack.

To Pot Tongues
Salt y^r Tongues lightly with ordinary salt, the next day with
1 ounce of salt peter, for 3 large tongues or 4 small ones, at the weeks
end salt them again with ordinary salt and let them lye a fortnight
then boyle boil them tender & peal them, take the root shins & the
jelly part of the blade of the tongues. season them with Jamaica pepper
beaten, put them in a pot with 2 or 3 ^pd of butter to 6 or 7 tongues so as
to cover them well. lay the roots at the top of the tongues to keep them
moist, covering them with double wet paper, lye them down. let them
stand in the oven about an hour & half, then take them out, swill
them in butter to wash off the spice & settlement, put them in
the pot you intend to keep them in & after the butter has stood to be
clear from the settlement, pour it upon them whilst it is hot & let
there be butter enough to carry them of a convenient thickness.