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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Cookery

To Pickle Salmon the Newcastle Way

Take Boan an boil it in watter Untill the watter is suppos'd to be very Soft then Strain it clear from the Boan then add Some Whole pepper Salt Cinnamon oyl vinegar wine according to your tast boil these Ingreadients in the Straned Liquor for 5 or 6 minutes and let it Stand till it be cold put your all ready boild Salmon in. the Salmon will not be fit under to or 3 Day So must be particulary Sweet before it is Pickled

To Pinchcock Ells

Take Middling Size'd Ells Strip the Skins off down to the tail but not pull the Skins quit of then Gut them clean them dry them inside and out then melt some thick butter and rub over them Great bread fine mix with it pepper Salt nutmeg and Sweet Herbs chop'd fine fill the Ells insides and draw their Skins over them again then put them in a Dutch oven to do turn them often and as often as you turn them Strew Some more of the Greated Bread on them when done Serve them with melted Butter you may do them with the Skins or with out

To Pickle Macarel Take 6 macarel and cut them in 5 or 6 [round] [peeces]take 1 ounce of pounded pepper 3 Large Nutmegs a littel mace and a Handfull of Salt mix the Seasoning and make 2 or 3 holes in each piece thrust the Siesoning in and rub it well in them then fry them brown in Clarified butter and when Cold put them in Vinegar keep them Cover'd cover with a Blader over the []

Mrs Slaughter

To cure Hams

To a ham of Eighteen pounds take one ounce of Salt Petre beat fine rub it well, then mix a pound of brown sugar & a pound of common Salt and rub that in extreemly well - let it lye in a large Pan near three weeks turning and rubbing it every day and basting it with the Pickle which runs from it if to be smoked. Hang it up a chimney where wood is burnt for a fortnight or three weeks - these hams dont require to be soked before Boyld allow four pound an hour boyling, after the water bubbles Tongues & legs of Pork may be put into the pickle when the hams are taken out after having been Sprinkled with salt to clean them from the blood. be carefull not to have a slit made in the hock bone when the hog is cut up it lets in the air & prevents the hams keeping

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(25) Cookery

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(26)

Cookery

Mince pies - the Porters, receipt for doing them One pound & half of Suet when it is clean picked from the Skin, then to weigh it - two pounds of the inside of a Sirloin of Beef, Six pounds of Currants after they are washed and picked, half an Ounce of Cinnamon - half an Ounce of Cloves, the same of Mace, two pounds of Sugar - sixteen Apples - eight Lemons - juice & peel - the spice & sugar must be sifted through a Sieve, & the juice of Lemon strained - the Beef must be parboiled before it is minedminced, when all is Mixed, put in half a pint of Brandy - if that does not wet it sufficiently then add a little white wine to it --

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27 Pudings & C To make a Plumb Pudding Take 3 pints of Milk & make it warm then Slice 4 penny=worth of french bread thin & pour yr. Milk upon it. let it stand till it is coldn, then take 1/2 a pd. of Currants as many Raisins & a good quantity of suet shred pretty small, with 3 Eggs, mix this all together & break the bread well that there mayn't be any lumps, put in a little flour to bind it some nutmeg & a spoonfull of Orange water, then put it in pan & bake it A Marrow Pudding Take a quart of Cream, boyle it with a blade of Mace, & a peice of Cinamon, when the Cream is cold put to it 8 Eggs leaveing out half the whites, then lay at the bottom of yr. Dish Sippets of White Bread & upon each Sippet a peice of Marrow, if you please you may add plumbs & Sweet meats, then pour yr. Custard over it A Pudding Take 3 penny worth of Stale bread, grate it & put it thro' a Cullender. 6 Eggs 1/2 a pd. of Currants, 1/2 a pd. of Suet cut Small, a pint of Milk 1/2 a [dash of] of nutmeg 2 spoonfulls of Orange flower Water, a Little Salt, sweeten it to y [r?] A Six hour's Pudding Take a pound of Beef Suet Shred small, 2 pd. of Raisins Honed, a quarter of a pd. of Sugar, 4 Eggs, 4 Spoonfulls of Flour, Mix all together & boyle it 6 hours A Rice Pudding Boy 1/2 a pd. of Rice in 2 qts. of Milk till it is as thick as hasty pudding with a Stick of Cinamon, pour it over 1/2 a pound of fresh butter & stir it till the butter is melted, let it stand till cold, put in the yolks of 10 Eggs & 6 of the Whites, well beat and Strain'd, 3 Naples bisketts Grated, 3/4 of a pd. of Sugar, stirr it well together, butter the Dish & bake it. you must scald the Rice before you put it in milk beastleastit should Curdle.

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28

Puddings &

A Millett Pudding

Take a pd of Millett, Ditto of Butter, a pound of Sugar, a quart of Milk, mix them & put them in a buttered Dish & bake it

A Carrot Pudding

Take a large Red Carrot, grate it fine, a penny worth of bread grated, a little sack, 8 Eggs leaving ye whites of 4. Set one the fire in one pt of Milk & Stir into it 3/4 of a pd of Butter. mix them all together when pretty warm, grate in some Nutmeg, & sweeten it, butter yr Dish & put it in the Oven

To Make an Orange Pudding

Take the Rinds of 2 Large Seville Oranges pared very thin half a pound of Sugar finely beaten, 3 quarters of a pd of Butter ye Yolks of 12 Eggs, beat the Orange & butter together, putting in the Sugar a little at a time till all is in, then put in the Yolks of 12 Eggs beat, & beat them all together till they are well incorporated then roll a puff past very thin, & lay it in the bottom of the Dish & put the pudding in, then cut some Strips of past & lay Cross them, half an hour will bake it.

To make Oranges into Puddings

Take 6 Seville Oranges. Grate off the Outside rind, cut a small hole on the top & scoop out the inside, take care not to break them, boyle them in a large Saucepan of Water, & Shift the Water once, Let them boyle 'till they are tender, then take 3 pints of Water, 6 Apples quartered, & a pd of Sugar, boile all these together, Strain out the Apples & boile up the Oranges in this Liquor till they are Clear turning them Often, then take the inside of the Oranges & force it thro' a Seive, sweeten it to yr taste take the Yolks of 5 Eggs Carefully takeing out the treads, mix them with the Pulp, almost fill yr Oranges with this then put them in a pan with ye Liquor they were boyled up in, & bake 'em in a quick Oven for 1/2 an hour.

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