Wellcome Collection: Coley Family (MS1711 )

(19)

Cookery

To Hash Caffs Head

Take the head and put in watter to Soke the Blood out of it wash it clean then boil it till it is Soft you may take out the Brains put them in a cloth boil them with the head cut it in little thin Slices as you do a Scotich Callops put them in your Stue pan with a littel Watter and Some nutmegs or Some of youre Second gravy which you Must have ready let your gravy be made as follows Take a pound of lean beef cut in bits put them in a Sause pan with a Sufficient Quantity of watter let it boil and Scum it then put in it pepper corns cloves Mace lemon peel lemon time nutmegs and Anchovys an onion if you have any Veal you may put a littele in let it Boil all together till you have got all the goodness out of the meet then pour it out put more watter to it to make your Second Gravy puting in your first Gravy a littele white wine a littele Catchup and Some Wallnut Pickle when it is ready to put to your hash likewise you must have youre your force meat ready made of Chopit very fine Suet Chopit fine mix it together with Some Grated Bread nutmage Lemon peel work it well togeth with the yolk of an Eggs Some Sweet herbs Cut fine pepper and Salt role it in to Balls Strew Some flower over it and fry them in Clarifyd Suet take the Brains and beat in the yolk of 2 Eggs and a littel flower it must be Stiff enough to drop in the frying pan out of Spoon in Littel round cakes they must not be brown when done but of a fine Yellow Coloure then fry your Sipets of Bacon very nice having done this wipe out your pan and brown the butter in this manner take about a quarter of a pound of butter put in your pan let it fry till it is going brown or till the froth is a littel gone of Stir in a handfull or two of flower. Stuing it all the time then put in a Littel of your Gravy out of your hash or Some of your Second Gravy then put it all in your Stue pan to the hash let it boil up put in a littel pepper pounded then put in your dish put the force Meet Balls and your littel cakes over it and the Bacon round upon it with Trufles and Morels a Slice of Lemon in the middle So Send it to Table you Should have a Little Lemon juice in your hash and Gravy

(20) Cookery To make Scotch Scollops Take a Leg of the best veal cut it in thin littele Square bits well Cleans'd from Skin then take some bread and great very fine in a Dish then great some nutmeg and Lemon peall and Lemon Time chopt very fine a littele pepper and salt mix it togethere and take the yolk of a Egg and wash the scallops of over with your finger, with the egg Strew some of the Bread over it on one side then turn it and strew some on the other side till it is all over it to make your force Meat Balls take Suit and chop it fine likewise some some of your veal chopt fine mix it together with the [[remainder?]] of your greated Bread and break the yolk of an Egg on & in it roll it in to Littele Balls, to make the [govy] for them take Beef cut it in Littele Bits put a littele mutton and veal with it in a preserving pan then put a littele butter till the gravy is a littele Drawn and when it is Drawn enough Empty it out of the pan then put the pan half full of Watter put to it some pepper corns cloves mace and some sprigs of Lemon time let it Stue till the gravy watter Decreases then increases When you think it is rich Enough put it out in a Dish put some More watter to the meat and let it stue a littele then ^put all out of the pan clean your pan very well you must keep it cover'd to keep the Broath in all the time its Staueing, then to ^burn Butter a square of butter put it in ^[?pass] lett it stay till it is got brown then shake a littele flower in it to thicken it keep it sturing all the while, then put a littele of the Beef gravy in at a time till it is all in Still keeping it Stooing, then Add a littele wine and Wallnut pickle and powder of Mushrooms let it boil up and put it out and wash the pan with a littele of the Second Gray and wipe it clean [heat? heap?] the Scallops in and fry them in butter when thay are done wipe the pan clean and put the Gravy in and let it heat then put in the Scallops let them be in a sufficient time to heat them put it all out in a Dish put the force meat to it lay then bits of Bacon round the sides and send it to table

Cookery To Make a White [] the [] to it take half a pound of a Leg or Nuckle of veal cut in bits and put in a sauce pan with a pint of watter when it boiles put in pepper [] cloves mace salt Anchovy, Lemon peel Lemon [] and onions, let it all Boil till Done for the [foccasy] then take the Fowls and skin them Cut them in pieces at Every Joint and put to it [solt] to soak change the watter two or 3 times till you see they are white then boil them in [solt] watter for a quarter of an hour Scum them clean then take them out and wipe them with a cloth, strain your gravy throo a seive in to a pan put a couple of fowls in it with some Nutmeg Salt Greated Lemon peel some lemon juice half a Tea dish of white wine let them boile a quarter of an hour then beat the yolks of 3 eggs well put half a pint of the gravy with eggs put it to steam over your [Foicasy] let them boil a quarter of an hour longer keeping it shaking all the time when done put it in your dish and [] pour youre gravy over it Garnish your dish lemon and [Bauberries] mushroo ms stewed over [&] send it to table

A Fricasy

Take the palates of an ox, boil them tender then take pullets or chicken cut them in pieces and fry them with salt and Butter and whole pepper when half [] put in the plates [] Cut in littel pieces a lettel parsley cut fine put it all in a Deep dish put to it the yolks of 6 eggs mingled with gravy made with lean beef then shake it well together with a littel juice of lemon rub the Dish with and send it to table

(22)

Cookery

To Stue a rump of Beef

Stuff the under part of the Beef with forced Meet made of greated Bread beef Suet Sweet herbs Spice anchovy with a littel Salt fresh oysters or mushrooms 2 or3 eggs beaten fine to mix up with the Stuffing then put it in a pot to Stue with as much watter as will Cover it some Whole pepper 3 or 4 Cloves a littel grated nutmeg a blade of mace take up all the Beef and take of all the fat and then put in a pint of Stale Beer with a Quantity of Strong gravy So let it Stue in as Small a Quantity o Liquor as posable it must be turned once or twice lay some crumbs of Bread brown strain the liquor and put in the Crumbs to thicken it let your gravy be then put in let it just Simmer then you may put Some oysters mushrooms and oxes polats

To Make a Fasting Day Soop

Take Spinage Chervil and Lettice Chop them a littele then brown Some butter and put in your herbs keep them Stuing that thay do not burn then have Boiling watter over the fire put to it a very littel peppr Some Salt a whole onion Stock with Cloves a French rol cut in Slices and dried hard Some Pistacio kernells, blanchd and Shred fine let all Boil together then beat the yolks of a Eggs with a littele white wine and the juice of a Lemon mix it with your broth and take a french roll and put in the Middle of your dish pour your Soop over it Garnish with Eight or ten poach'd Eggs

(23) Cookery To Rost a Pig let the pig be dried well with a cloth after it is scalded Stuff the belly with a sprig of sage and parsley sow it up and spit fast it to rost as soon as it is warm / oven it and keep flowering it all the time as you see it want let it rost a hour in all or it will be sufficient for a medling pig A quarter of a hour before it is done cut its head of Allmost of and with all the flower of with a clean cloth then put some butter in a cloth and rub the pig well over with it when it is done put it in a round dish spit and all take the head quit of and cut the under jaw and cut the ears and put them in your dish one on one side and one on the other slit the jaw and do likewise cut the pig up the back and lay back to Back put the sauce under it