Wellcome Collection: Coley Family (MS1711 )

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

Pages

-
Needs Review

-

(6)

Cookery

To Roast a Rump of Beef

Salt the Beef 2 days, then stuff it with Suet, sweet herbs, Eggs, a little grated bread & an Anchovie, lay it to the fire & bast it an hour with butter, then bast it with Claret till tis roasted, for the sauce take some of that which drops from it, a little fresh gravy Oysters & Anchovies, & thicken it with 2 Eggs & butter.

To Stew a Rump of Beef

Take a little Rump of Beef Lard it with Bacon & half Roast it then put to it some hot water & stew it, till tis very tender, for the Sauce make a Ragoust of some of the Liquor, with Coxcombs, palates & sweet breads, & season it to your tast.

To Stew a Breast of Veal

Skin a Breast of Veal & Cut it in small peices, put it in a Stew pan Coverd with water, with a bunch of Sweet herbs, some whole pepper, horse radish, & an Anchovy, lay the Long bones & Skin on the top & Cover it down Close, let it stew over a gentle fire till tender then take the Yolks of 2 Eggs, the juice of 2 Lemons half a Nutmeg grated, & a handfull of parsly shred small, beat all this well together, & stir it into the Veal with a little of the Liquor the Veal was stewed in, 1/2 a pd of Butter, & a Glass of White Wine, garnish with force meat balls, fried sweetbreads, & Cawl.

A breast of Veal Ragou

Bone it, & fry it brown with butter, then strain it from yr Butter & have it in readiness, then take as much strong Gravy as will cover it in the Stew pan, put to it an Anchovy or 2, 1 Onion stuck with Cloves, little thyme a piece of Lemon peal, a blade of Mace, a Slice of lean bacon, tyed up in a bundle, some pallats cut thin, let these stew together, till the Veal is tender then add Mushrooms, Oysters, & balls, & let the sweet breads be cut in pieces & dipped in butter & fryd to lay round yr dish, if the Sauce is not thick enough you may shake in a little butter.

Last edit 3 months ago by sross
-
Needs Review

-

(7)

Cookery

To Collar a Breast of Veal

Skin & bone it, & lay all the flesh firmly together, take some pepper, Cloves, nutmegs, & mace, some Thyme, Lemon thyme, & winter savory, all shred separate & put in an equal quantity to strew over the Veal, take some very nice Bacon cut thin spread all over, then take some more spice & strew over the Bacon, & role it up as [Light] as possible, roling a Veal Caul over it, bind it up with Coarse tape, then take half a pt of White Wine, & half a pt of Water putting all the bones & Grissills into the pan, send it to the Oven & let it be well baked, when it comes out Cut it into 3 Collar's & set them upright in the dish, the Sauce must be Straind & thickend up with fresh butter, you may add Oysters.

Scotch Collops

Take part of a Fillet of Veal, & cut off Collops very thin, stuff the Udder with forced Meat & roast it, for the forced meat take 1/2 pd of Veal 3/4 of a pd of suet, 2 Anchovys a little nutmeg, the Yolks of 2 Eggs with some sweet herbs, beat it all in a Mortar till tis fine as wax, then role nt balls you kile like, stuff the Udder with the rest, fry yr meat in hogs Lard , for the Sauce 1 pt of Gravy, 1/2 a pt of White Wine, 1 Anchovy & some Oyster liquor, add a pt of Oysters, squeeze 1/2 a Lemon some Mushrooms, thicken it with 3/4 of a pd of fresh Butter roled in flour, lay yr Collops round the Dish, yr Udder in the Middle, Garnish with fry'd Oysters, sippets & [...]

Veal Cutlets

Take the Cutlets of a Neck of Veal & dip them in melted butter, & role them in grated Bread sweet herbs, Spice & Lemon peal nutmeg all very fine, & broil them on the fire, then take some Gravy, mushrooms, & white Wine, thickend with butter roled in flour, garnish with barberrys, Lemon & [...]

Last edit 3 months ago by sross
-
Needs Review

-

(8)

Cookery

To Hash a Calves head

Blanch & Boil it, take one half & Cut the Meat Clear from the Bone, put to it a pint of Gravy 1/2 a pt of White Wine a pint & 1/2 of Oysters 2 Anchovys a Fagot of sweet herbs, some Spice, the bottom of 3 or 4 Anch ovys Artichoaks cut like dice, half a Lemon put this together & thicken it with 3/4 of a pd of Butter roled in flour, put it in the dish, the other half being Broiled & Laid in the middle Garnish with forced meat balls. beat up the brains with Eggs & sweet herbs, & fry'd Bacon, & sippits.

A Ragou of Sweetbreads

Take a large Sweetbread, some Cocks Combs, & boil them in Water & Salt, then Cut 'em in peices & put to 'em some Gravy a little parsly minced, 2 or 3 Eshalots a little pepper & Salt a spoonfull of Vinegar or 2 of White Wine, & some Mushrooms when this is mixed together & hot, take yr Yolks of 3 or 4 Eggs beat'em well & put 'em to the Ragou, keep it stirring or it will Curdle.

A Palatine of Veal

Half roast a breast of Veal, & press it hard between two boards all night take out the rib bones but not the brisket bones, have a Chicken half roasted & a sweetbread, mince them together, mix them with Capers, Anchoys & Shallott. Strew them over the veal, season it with pepper, mace, Salt & nutmeg, make forced meat. balls Season it high, lay it all over the Veal, till it looks in the Shape of a brick of bread, then run it over with Egg & Butter & send it to the Oven, an hour will flake it, either brown Gravy or white Sauce, eats well with it.

To Make a Ragou of Mushrooms

Pick yr mushrooms Clean & wash 'em put 'em into a Sauce pan with a piece of Butter a Little Mace, pepper. Eshalot, nutmeg & Salt, minced Thyme & parsly, a bay leaf or 2, let them Stew till they are enough, then brown the butter, a small piece will serve & put to it some Gravy & a little Vinegar or white whine mix it all together & let it boil a little, then serve it up.

Last edit 3 months ago by sross
-
Needs Review

-

(9)

Cookery

Breast of Veal Collar'd

Take a Breast of Veal White & fat, bone & beat it well, take a handfull of sweet herbs shred small, a few Cloves & Mace, a little salt, wash over the inside of the Veal with Yolks of Eggs, strew the herbs all over that, cover that with thin Slices of Bacon dipt in Yolks ofEggs, then role it up in a Collar & bind it hard, when it is boyled enough Cut the Role into 9 or 10 Slices, lay each upon a Sippet, make the Sauce of some of the Gravy shak'd up with Butter & the Yolks of 2 Eggs, Garnish the Veal with Bacon fry'd in the Yolks of Eggs.

To Draw Gravy

Take a pd of Gravy Beef Sliced thin, a quarter of a pd of fat Bacon Sliced thin, lay a layer of Bacon & a layer of Beef a hole Onion & some pepper, put it into a stew pan over a gentle fire, cover'd Close Stirring it some times till the Gravy is drawn out, & then let it stand till the Meat has suck ed it up, then take a pt of Boyling Water, put in half at first, squeazing your Meat with a Spoon, then let it boyl, then pour that off into a pan, put in the other half pt of water or a little more let that stand & Stew Slow for about half an hour & when done mix it with the other let it stand 'till tis cold then take off the fat, put it into a Clean pan & boyle it up, then you may use it as you have occasion.

To Make a Strong Broth for to keep for use

take part of a Leg of Beef the [Scaug] End of a Neck of Mutton. Break the bones in pieces and put to it as much watter as will cover it a littil salt when it Boils Sccum it clean put to it a whole Onion Stuck with cloves a bunch of Sweet herbs Some pepper a nutmag quartered let them bubile till the meet is boiled in pieces and the goodness boild out of it then put in two or three Anchovies and when dissolved Strain it out to keep for any hash or Fricasy

Last edit 3 months ago by sross
-
Needs Review

-

(10)

Cookery

To make a white Fricassy of Chicken

Take a Couple of Chicken skin them, cut them, not too Small, throw them into warm water, wash them in two or three warm waters, then take 2 sweet breads, boyled & cut in pieces, make a Strong Gravy of Veal putting in a little bit of Mace, some pepper, & an Onion, put your Gravy into a Stew pan with your Chicken Stewing them very gently, when you think they are enough put in your Sweet breads, a dozen of Coxcombs, Trufles Morrells & Mushrooms, then take a quarter of a pd of Butter mixed with a little flour to thicken it, with with a Coffee cup of Cream keep it Stirring till it is of a good thickness.

A Calves head my be hashed the same way only leaveing the Trufles & Morrells & Mushrooms, & add a Pallet

A Fillett of Beef Larded may be Dressed the same way only with a brown Gravy

An [Iberico]

Take 1/2 a pd of lean Beef & yr Crag of a neck of Mutton (wch you are to use afterwards) make a good Broth with it, cut the other part of the neck into Cutlets, & beat them with a knife on both sides, then put it in a Stew pan with the broth, a peice of Bacon stuck with Cloves, 2 onions, a bunch of thyme, Parsly, sweet marjoram, a Carrot & a Turnip, & let ym all stew with yr mutton, take 2 Carrots, & 2 Turnips pare them & cut ym in peices, fry 'em in butter to brown, & some flour to thicken it, take yr broth from yr meat & put it into yr butter wth 1 Onion a sprig of thyme, yr Bacon yr fry'd Carrots & Turnips, leaveing out the other & 1 Anchovy, stew these in the pan 'till it is thick, then take the best part of the Meat, & put it in a dish, pour the Sauce & the rest of the Ingredients over it, garnish with fry'd Bread, parsly, Lemon & sippits, take out the herbs & onion when y.[] serve it up.

Last edit 3 months ago by sross
Displaying pages 16 - 20 of 156 in total