Wellcome Collection: Coley Family (MS1711 )

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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.

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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 p^d 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 p^d of butter in the bottom of the Pot you bake it in & 1/2 a p^d 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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Cookery

Ramakins

Take a p^d of Cheese, 6 ounces of Butter & one Egg beat all these together in a Mortar very fine then Cut the Bread in thin peices the Shape of a Crown peice & lay it upon them, lay them upon a Tin plate & set it upon a Chaffin Dish, & hold a hot shovel over them, some put but [1/2] a p^d of Cheese 1/4 of a p^d of Butter & 4 Eggs.

To Make French Bread

Take a quart of new milk make it Blood warm put in it about a Spoon -full of Salt, when the salt is melted put in about half a Pint of Ale Yest, or small Beer yest when it is mix'd Strain it through a fine hair Sive then put fine Flower to it. Mixing it with your hand untill it is a thin past, but by no means knead it, lett it stand by y^r Fire for an hour to rise then make it into rolls, first Sifting some fine Rasping of Bread on a peel to set them on let them stand for half an hour or more untill you see them begin to Crack or Open at the top then put them in a quick Oven for about three quarters of an hour; when they are Baked rasp them, when your yest is light put in [y^r] more, or when you use small Beer yest do [y^r] same likewise, when y^r yest is stale put in the more & less Salt leting it stand [y^r] longer to rise before & after makeing up.

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Cookery

To roast a Jack

Scale him very clean and take its guts out at his gills wash it clean then make a pudding with his Liver Minced with the yolks of 4 Eggs and 4 oysters Some time parsley Grated Bread and a quarter of a pound of butter with Some pepper Salt and nutmeg mix all these together then put it in to the Gills let the Spit go thru its Body and fasten it on with Laths or flat Sticks

Sauce for a Jack

Take a Piece of butter and brown it with flower in a Sauce pan, then put in Some gravey anchovies Some Oysters some mushrooms Cloves Mace a onion a Sprig of time Some claret thickned with butter Squeeze in Some Lemon

To Make Savory Balls

Take part of a Leg of Lamb or Veal Scrape it with the Same Quantity of mince'd Beef Suet a littel Lean Bacon Sweet herbs a Shalot an Anchovy Beat it in a Mortar till it is as Smoouth as wax Season it with Savory Spice and make it in Littel Balls

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Cookery

To Make Gravy for Stued Pigeons

take lean Beef and veal put it in a Sauce pan to as much Watter as much watter as will cover it let it boil and Scum it then put in Salt, pepper Cloves mace nutmag Anchovy onions Sweet herbs let it boil till it is done then take a Quarter of a pound of Butter more or less according to your Pigeons and Gravy, put it in a frying pan for it to Brown when it is Brown Sprinkel in a littele flower to theken Stirring it all the time then pour in yr gravey a little at a time and it will be fit for Pigeons or any thing else

force Meat for Stue'd Pigeons

take [some] veal and Beef Suet Chop it fine together with Some toasted Bread some Salt pepper, nutmeg Greated Lemon peel lemon time choped mix it together with the Chop'd meet take the yolk of an Egg and it is fit for Pigones or to be rol'd in Balls

to Stue Pigeons

Take Pigeons and cut off the Wings legs and heads wipe the insides clean with a cloth have your force meet ready Stuff them with it and tye up at both Ends then just brown [em] with a Littele Butter in a pan then take them out and put in Some Cold soft wattere in a tin Sauce pan it must Scarce cover them, then put in a littel Sweet herbs Limon peel onions mace nutmegs Let them Stue a Quarter of an hour then take a quarter of a pound Butter and Brown it thicken it some flower Shoak in it then have your Gravy ready pour in a Littele at a time in to it Stiring it all the while put in a littel read wine Wallnut pickle and mushroom powder Mix the powder with the wine, take the Pigeons out of the Sauce pan and pour out the Liquor wipe your pan Clean then put your Pigeons in again and put in the burnt butter and Gravy Stue Some Mushrooms and put with them when done put them in your dish and fry your force Meet Balls and put among them garinsh with Slices of Lemon and Barberries lay a large Slice of Lemon in the Middle of the dish Some halves and quarters round the dish