Wellcome Collection: English Recipe Book, early 18th century (MS.7746)

The Woman of Mantens Recept to prevent or Cure Convultions in Children 52

Take the juce of periwinckel & give a child 3 time 3 Little Spoone fulls with Shuger; if a child take it the furs thing it taks when its born, it prevents its ever haveing any fits but it must then have but one Little sponefull

To Rost; or Bake a Calvs Head Cousen Whitmors way

{53}

Take a hansom white Calvs head cut a littell hole in it & take out his brans, after it is pare boyled, then Lard it with backen & lemmond peall & time all over; & put in Savery forsed meat in stid of the brans stoping the hole with [alefe] of backen Larded, put it on yr Spit & rost it; otherways for more security you may bake it in a dish in the oven, when it is halfe baked take it out & put one artifishall ears being made of backen, then wash the hole head all over with the yolk of an egge, yn put it in to the oven agane. & when it is anough dish it up, yr Sause & ingredgance being very - The Sause, Claret wine & gravey a pint or more of oystrs 2 anchoves minced & boyled in it with a [faget] of Sweet erbs & a greated nutmeg, som slices of backen & sasedges, & thicken it up with the yolk or two of an egg & a ladell full of drawne butter; put yr oystrs over the head, & yr baken & sosedges round abought ye head [so] garnesh with lemond, you must take notes the brans and tong must be taken out before the head is boyled, the brans must thicken the Sase, & the tong likeway being pare boyled before must be cut in peeces & put amongst the other ingredgance.

54 To Salt Baken Mrs Winstanlys way

Take an ounce of salt peeter, & a pint of bay Salt to every [flick], cut it up as fast as you can after it is killed, & salt it as soone as it is cut up wth these Salts, at twelve hours end Salt it wth ordnery Salt well Dryed, let it Lye for a month often turning it & Salting it wth ordnery Salt, then hang it up in a chimny & Smoke it wth Sawdust, or wet chips, or wet Straw or hay, for twelve howers, then hang it in the chimny like other Baken

To Salt Hams the Best way 55

Take yr hams & hang them up 4 r 5 days to shorten them take 3 ounces of Salt peeter beten very fine; rub it well in & let it Lye 3 hours, then take common ^salt dry it well & Salt it; let it lye 10 days if open [orther], then wash the Salt off wth warm watter, & dry the [Roksn] well wth [a] cloath, & dry it wth woodsmok or Saw dust in a chimney

To Make Cousen Bennets Pease Soope {6} {56} Take greene Peese & put them into y^e watter Cold & when y^e are allmost boyled enough, put in Some hole peper an ounin Stuck wi ^th afewclous ,& a blade of mace then have Som spinedg, & a littell parsly, & Som Sorill all shred prety Small. boyle all theese togeather in a littell butter till the are browne & then put them into you^r pecase, then put som butter in a Sauspan over the fier & shake in wi^th adrudging[boae] as much flower as you thinke will make the poridg of agood thickness, stur -ing{=} it till it is browne & then by degrees let an other put the poridg into the Sauspan to the burnt butter & flower, Sturing it together all the while have Seom marigold flower to put in, then, & give it a boyle or 2, all together keeping them sturing & so Sarve them up 57 to Make Scoch Colops Sistr P:way Take a fillet of veall, cut the colops very thin beat them very well & lard them, then fry them bronne in buttr & put them in apipkin wi^th greaue abunch of Sweet erbs som clous mase peper Salt & anchoue & let them stew gentely then dish them up with oystrs Sweetbreads forsed meats hartichoke bottams & palets all cut in peses & garnish the dish wi^th lemon & colops of [laken] 58 Saus for pike Carp tench or other fish Take halfe apint oF greaue made of befe or mutton bons or flesh, put to it 3 unchoues minced small som clouse mase nutmeg & a littell horsredgesh & halfe a pint of Claret or white wine, y^e use of lemond & som pealle boyled wi^th the graue a littell som mother of time & an onnon stew all these together awhile it is anough strane it & when you^r fish is boyled, draw you^r saus up wi^th good store of buttr som horsredgesh alittell vineger oystrs mushroms & Srimp after you^r fish is scaled rub them wi^th Salt & vineg & let yⁱⁿ lye an ouer before you boyle them

To stew or bake aleg of Beefe ant [B:way] {59} Take the leg of beefe & cut it in good hansom peeces, & breaks the bons, then season it wi^th peper & salt; then flower it over wi^th the drudging box, then fry it in som butter till it is browne, then take it & put it in the stewe pan with as much watter as will couer it & put in an ounon stuck with clous & abunch of Sweet erbs couer it close & let it stew leasarly till the grisclls & all of it be very tender & then put [sipets] in you^r dish & so Sarve it up if you put it in the ouen past it or paper it close & put it in wi^th bread or great things to be well baked, {60} To Stewe Carps [Jane] Pattys way Take them & salt theme & scale them & wash them wi^th watter & cut of thear heads & wash them wi^th viniger; then save the roos then set them astewing wi^th 3 parts claret & on part watter & halfe arase of ginger & halfe a nutmeg, 2 or 3 clouse & some whole peper of pickled mushroms an ounce & som salt put them alltogether & let them stue halfe an our or more then put in the blod & som crams of white bread & abought halfe a pound of butter then let them stue till the are anough, garnishing the dish wi^th y^e rows hors redgesh & Slices of lemond. {61} To Salt Hams Sister P way Take 2 ounces of browne Shuger to aham a littell more Salt peeter then Shuger the Salt peeter must be made very hot in a frying pan& then rubed very well into the hams wi^th the Shuger then take as much bay Salt & white Salt as will. laye them in a bed of salt whear the must lye 6 or 10 days acording to the bigness of you^r hams, the must be pressed as the are Salting & let som waight lye on them all the while the are in Salt then rub them over with Sheaps blod then take them out & dry them in a chimney with great care wheare nothing but wood is burnt; the may hang in a chimney 3 {weeks} or a month & when the hams are to be boyled lay them in watter one night the next day boyle them [4] hours & put a handfull of bay Salt into the watter.