Wellcome Collection: Coley Family (MS1711 )

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Receipt book containing cookery receipts in English: with additions by several hands, and a few medical receipts.

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(1) Cookery.

To make Stock for Savory Soups

Take a Leg of Beef, a kuckle of Veal, a neck of Mutton, & a Pullet wash these well & boyl them, skum it well. then put in a fagot of Sweet herbs, some whole Onions, a piece of bacon stuck with cloves, Season it with pepper, then put it in a Crust of Bread, & boyl this 3 hours, this is good Stock for all sorts of Savory Soups.

A Sallery and Endive Soup

Take Sellery & Blanch it & tye it up in Bunches & half Boyl it. the same by ye Endive, the cut it about an inch long and pass it of in Butter, put in 2 quarts of broth & 1 quart of Gravy & stew it 2 hours with a knuckle of Veal in ye middle.

A Soup de Santeé

Take Sellery, Endive, Lettice Spinage and parsley, a handfull of Each, wash them & drain them dry and cutt them small then take 1/4 of a Pound fresh illegible Butter and brown it gold colour in your Soup Pot, then put in your herbs and brown them and lett them — fry 1/4 of an hour then put in some good broth and Gravy one — Duck or two Teal half roasted stew these well about two hours, Season with Pepper, Salt, Cloves & Mace, Skim all ye. fat off — put in your Dish Garnish with spinage & fryed Bread, Thee herbs must by fryed Tender before you put them in your Soop.

Asparagus Soup,

Take four hundred of Large Asparagus, boyle them quick, then cut ye heads of 200 and save them, then take the others & a handfull of Spinage, a french role fryed in both, beat them in a Mortar & strain them thro' a Seive with a quart of good broth that is clear, then brown a peice of Butter, with a spoon full of flour, then put in your Strained Asparagus & half your boil'd heads, then put in some fry'd Bread & [boyl] it up, garnish it with Spinage & asparagus cut about 2 Inches long, You may make PeaseSoup the same only add Onions thyme Parsley, mint, & beet. all shred very small & boyl'd for a quarter of an hour in the Soup.

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(2) Cookery

Green Pease Soup

Boyle a quart of Pease in 5 pints of Water till all the goodness is out of them, then strain out the Liquor for the Soup, take a quater of a pound of Butter, burn it but not too high, for then it will be bitter, then put in a quart of young Pease, let them boyle till they begin to hulle, put in as much grated bread as you think will thicken it, keep it stirring till all the Butter is dryed into the bread, then put in your liquor with a small fagot of Thyme & a leek or 2, then Boyle the Herbs till they are tender, they must be Beet, Spinage Lettice, & french Sorrell, Chop them a little, put them in a pan, season with pepper & salt, let it Boyle all together for an hour.

A White Soop

Take a knuckle of Veal & break it, put to it a Gallon of Water, a good deal of Mace, 4 Cloves & some Pepper, boyle the meat till it is tender scum of the fat, then put to it some Vermicelli, a little bit of Butter, then give it 3 Boyles & cut a french loaf in Slices & put in when you last Boyle it, take a bit of butter & rub it with flour & 2 spoonfulls of Cream & a little of the warm broth, & stir it well together, put it to the rest, & boyle it, the quicker the better.

Rice Soop.

Take a large Scrag of Mutton, a piece of Veal put to it some sweet herbs, a good deal of whole pepper & some mace, let it stew till it is a strong broth, then cut in 3 or 4 heads of Sellery, a small quantity of Onions, put to - it 3/4 of a pound of Rice, the Yolks of 2 Eggs, squeeze in a little Saffron, then put in the fowl, & let it stew till it is Enough, squeeze in the juice of an Orange & serve it up

Soop Maigre

Boyle 2 qts. of Peas in 3 Gallons of water over a Slow Fire 5 or 6 hours, - till they are very soft, and tender, then force them through a Cullendar, - and after that thro' a hair sieve as much as you can, boil it 1/2 an hour with 2 or 3 Onions a head of a Leek, 6 Cloves of Garlick, a blade of Mace, — a handfull of [garden] Crepes, of Sorrell, and Spinage, cutt small, a Little — pepper and Salt, 1/2 a [lb] Butter, a quart of Cream, boil them together andServe it up with some toasted Bread. —

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(3) Cookery To Stew Pidgeons

Cover the Pidgeons in the Pan with gravy, put to 'em a bundle of sweet herbs, a blade of Mace a few Cloves stuck in an Onion, a little of the lean of Bacon, then stuff your Pidgeons with Crumbs of bread, a little Thyme, Parsly, & Anchovy, Capers, Nutmeg, Peppe & Salt, take care to close them at both ends, mind to burn them whilest they are on the fire, & besume to keep them Close cover on a very slow fire, when they are tender take them out & put in a little burn't butter, or else thicken it with the yolk of an Egg & some Lemmon

To Broil Pidgeons whole

Take care not to fear the Crops of the Pidgeons in the picking, drain & quash them, very Clean in several waters, make them very [day] within [] & without, take 4. Anchovy's wash them, some pepper, salt, a bit of Onion chips together to do a pap & mixed up with a piece of butter, put it into the Pidgeons, tye up the Crops & sew up the tails, then boil them gently that they may be half an hour on the fire. This is for 6 pidgeons. To Pull Chicken Boil Chicken then pull them into little bits, put melted butter & cream to them and partly cut smallwith Lemmon peel squeeze in some of the Juice, the cream must be put in last, the Onions & [Rumps] must be boiled & put to Garnish the Dish. {Mrs. Gasccoyne}To Stuff Chicken Take Crumbs of bread, Thyme, Lemmon peels, parsly [shaed], pepper & salt a little nutmeg, mix it up with the Yolk of an Egg, a bit of fresh Butter, the Juice of a Lemmon, the Sauce must be melted butter the Yolk of an Egg well beat the juice of a Lemmon which will be sauce for 3 Chicken.

To Stew Fish

Take of White Wine & water an Equal quantity, a little grated Bread, 2 or 3 Achovies the bones taken out & a few Capers finely shred, put all these together, & having liquor emough to Cover your fish, set them in an Oven Cover'd with a Fish, & let them stand till the fish be Stew'd, if you wash your Anchovies put in some salt not else, instead of Layers you may mingle a little sweet marjoram & parsly with grated Bread

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(4) Cookery To Stew a Brace of Carp the best way Bleed your Carp in the throat keeping the blood stired with a little Vinegar & Water. scale & wash them clean dry them well take half a dram of Mace, a dram of Jamaica pepper beat them to powder throw four or five Corns of black pepper into the liquor, take 6 large Anchoveis wash them Cleane, a little lemmon peel shred, and Onion two spoonfulls of Grated bread it must be the Crust, a pint of red Wine half a pint of Water & a little salt, mix the ingredients all together in the liquor, & put them into a stew pan, let them stes gently & when one side is done turn the other, put your soft row in when they almost done, when quite done take them out of the sauce & keep them warm, Strain the sauce thro' a fine sieve & put it into a Clean Stew pan take three Ounces of fine freshe butter mixed with a little flower, & keep it stirring till it boyls, then serve it up.

Sauce for a Codshead, Trout or any such fish Boil the fish in Salt & water, with a bunch of sweet herbs, when it is boild take a quantity of Liquor according to the bigness of the fish & to six spoonfulls of the Liquor put half a pint of Claret, 3 Anchovies & a Nutmeg Sliced, set it on the fire. Stew it & when it is well Stewed, strain it thro' a hair Seive, put to it some butter & beat it together,

Sauce for Fish Take of Wine & Water 1/2 a pint of each, 4 Spoonfulls of Vinegar 1 Oinion stuck with Cloves, some Mace, 4 Anchovies a large peice of horsredish sliced, let them all Boyle together one third away, then Strain it off, it will keep very well, use what quantity you please to melt with Butter thickend with flower, you may make it of either white Wine or red, add a small bunch of sweet herbs when you use it. This Sauce will stew Carp.

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(5) Cookery Sour Sauce for fish for 5 or 6 People an Egg beat up with a little Suet, six or seven spoonfulls of water, six of Vinegar, mix all together , stir it well, add about a penny worth of pounded mace, boyl [boil] it on the fire keep it stirring about with a spoon till it boyls, [boils] then add about 4 fresh butter & stir it together till melted from the fire. a larger quantity of each if there be more people.

A Lobster Pye Take a Large Lobster fresh boyled, [boiled]. Break the shell of the Legs & Tail, cut the flesh into small pieces, season it with pepper, Salt& spice to y taste, then have a dish ready with puff paste to Lay in, put Butter on the top & the Liquor of 6 Oysters. When it comes from the Oven, cut it open & have ready a porringer of Strong gravy put in all the belly and Spawn set it on the fire to thicken, then put it into the pye, you may add Oysters.

Oyster Loaves Take a new french Role, cut a hole in the top & dig out the Crumb then fry y Loaf in Claryfied butter, till it is Crisp, then the Oysters in their own Liquor & drain them, then take a quarter of a pint of gravy a blade of Mace 10 pepper Corns ster [stir] these adding as much butter as will make it thick. fill your loaf,& garnish the dish

To Roll a Breast of Mutton Bone the Mutton make a Savory forced meat for it, wash it over with the Batter of Eggs, then spread the forced meat on it, roll it in a Cloth hard, Collar & bind it with a packthread. boyl [boil] or roast it. put under it a Ragoust of Cucumbers.

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