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

To Pot Beefs [Ant] B: way {65}

Take the buttock peece of young Beefs, take the inside that is tender & cut it in thin slices, & put it in pump watter as much as will cover it; & som salt peeter. Let it soke in it 24 hours, then take it out & drane it till all the watter be run from it, then season it with peper & salt; then put it in a pot & cover it close with past & put it in the oven with a batch of ^[housias] bread when it is baked take it out of the pot & drane it whilst it is hot & let it stand in [a thing shelveing] till all the licker be draned from it, then take som powdered [liniment] clovs & mace & strew over it; then beat it very fine in a marbell of stone. morter whilst it is warme, if you have it not at a convenant time out of the oven to doe it whilst it is hot you may let it stand and heat in the oven when you goe to doe it, it must be beaten very fine put in a verser pot close downe and covered with som clarified butter if you find it is not seasoned anough with peper and salt when you pound it you may add more---------

To Salt Hams Lady Powels way {66}

Take the leg of a fat hog cut out like a [westtally] ham, let it hang up 3 weeks till it begins to be mouldy, yn wash it very well in veigres [rubing] it wth yr hand till all mouldy be off, power yt away & wash it in fresh [vsrges] till it be very clean, yn run it all over wth Salt peeter make a hole in ye [brany] part wth a Small knife & put in as much Salt peetre as will Lye upon a Shiling, rubing it all over with ordnery Salt; & Lay it in a tray, turn it evry day & wash it in the brine as runs from it let it Lye 3 weeks then hang it up to smke in a chimny whear you burn wood or turfs it may hang 3 weeks if the place be not to hot

To Stue a hare {67}

bear yr hare well in his blod, & pit it in yr Stue pan, with a [botall] of Claret, a pint of watter; 2 or 3 shalots. Let it Stue till its [tende] yn put in a half a pound of butter 2 anchoves & toss it together & Serve it up

{68} A Raggoo of Muttan

Halfe boyle a brest of Muttan wth Sweet erbs & all sorts of Spice yn Lay it on a grid iorn till its browne & serve it up with anchove Sace & oystrs & mushroms

To pickell Kidny Beens {69}

Make yr Watter & salt to bare an egg yn put in yr beans & let them Lye a fortnight; yn boyle ym in athing a will cover so close as no Steme may com out whilst ye are boyling be Sure ye put a handfull of Salt in the watter you boyle them in & boyle ym over a slow fier till ye be tender yn [Stew] them into a [afive] & let them stand till ye are cold; make yr pickell of white wine vinegar salt cloves mace whole peper ginger & put ym in an erthen put & power yr pickell one ym boyling hot & tye them downe close for yr use

To make Chesecaks {70}

Take a quart of new milk & let it iust boyl Take 3 Sponefulls of flower & mix wth yr milk & let it iust boyle [ager the]. Have ready 9 eggs with the whits well beaten put them to the milk & let it boyle till its as thick as [loty] pooding keeping it sturing all the while. power it out very quick that it may not [whays] put in a quarter of a pound of butter & a qr of a pd of [crance] well washed & picked when cold cold season it wth Shuger nutmeg mace & oring flower - watter

To make Metheglin {71}

To every galan of hony take 3 gallons of watter & when its ^well mingled get it on the feir & Skim it well, & let it boyl allmost an hower yn let it coole 24 howers yn put a small quantity of ale yeast & Skim of the yest morning & evening for 4 days then put it in a vessel, & let it stand 6 weeks & then bottell it

To Make Mince Pys {72}

Yr meat must ^be Muten or veall or both together, n^ek is better, it must be free from Sinews or Skins cut into Lumps & pareboyled alite so that it will cut; then Layr it to cool & [set[?]] it by its Selfe as also the Shruet by its selfe, to 1 pd of meat you must have 4 pd of beef Sheuet or [thrather]more, 2 pd of rsasens, 2 of Curance, a q^r of an ounce of finement, halfe an ounce of clovs & mace & half an ounce of nutmegs, halfe a pd of Shuger; a Sponefull of rose water & som lemmond peall; & a littell Salt to this you may ad 6 Sharp apells [srid] small. When its all well mingled keep it all close coverd in an erthen pan till you fill yr pyes

To pickle pigeons {73}

Take 24 Pigeons of the Largest bone 12 of them & take the meat of y other dozen as free from yr skins & strings as you can cutting off with a knife & chop it small then shred a handfull of lemmon tyme a handfull of Marjoram a little parcely a little common time & a little Winter Savory & put your herps to ye meat of your pigeons then take pepper & salt & mace & nutmeg & season it to your tast then your boned pigeons stuff them with your seasond meat & for your [picle] take water and salt & whole peper season your water well & put the bones of all the pigeons into & let them boil on the fire half an hour then put your stuffed pigeons in & let them boil an hour an half, then take them out & drain them & when your pigeons & pickle is Cold, put them together boil your pigeons in a linnon bag [soron] up round so that no scum may get to yr pigeons. add lemmon to your Stufing if you pleays you may keep them all winter till new pigeons Come

To brown butter {74}

Take half a pound of Butter brown it in a frying pan very brown you must melt the butter & boil it till it is very brown. then put in half a handfull of flower and put it over the fire again & keep it stiring till it be brown take care that it burns not too this browned butter does finely mingle [yt] Ingrediants & gives yr stufed fish a high relish

To joyn an earthen vesal {75}

Take [wax Rosin] Brimston of each one ounce boil them together & stir them well then heat the peeces of earthenware against yr fire & joyn [yr stuff] with a feather

To make sugar cakes {76}

Take a pound of flower well dried a pound of sugar [sercad] & a pound of butter melted, mingle the butter and sugar together, first & bear them till they looks whight, then take six egs & leave out three of the whights, beat them well and strain them into yr sugar and butter, & when they are well mixt put in your flower a few Carryway seeds & [[?]] dryed sweetsmeats if you please & let them be well beaten lying them over with rose water & sugar bake them in tin pans

Syllabub {77}

Take a pint of sack & disolve halfe a pound of fine sugar in it a quart of Cream pour into yr sack holding it very high about yr sacks & [let] 2 stire or beat yr sack & cream together with whisks & as fast as it riseth into a froth skim the froth int a sylabub pot & so beats it till it be all turned into a froth then let it stand 4 or 5 hours before you eat it & it will be so stiff that you may cut it with a knife

Cheescakes {78}

Take 4 quarts of new milk [set] it with 3 spoonfuls of [runnet] when it is come [ro tey] it between two in a cheese cloth very dry not touching it with hands take a quarter of a pound of Almonds blanched, beat them very fine in a stone morter with some rose water then put yr Cord to them in yr Morder & beat them together a quarter of an hour then put in [night] bread grated a ^half pound of butter one grated nutmegg and yolks & [[?]>] whights of eggs, rose water, to yr tast so beat them till they are well mingled if you [would have any plans] take out some of the Curd & put Curence to yr rest

To make ye Crust {79}

Take a quarter of a peck of fine flower & put in a pound of butter & 2 whole egs wet it with cold water as stife as for a cake then mould it in small cakes roul them out & cut them to ye size of a trencher plat spread yr Curd & pinck them in [y] Corners then bake them in a quiet oven half an hower, put fire in yr oven when you set your Milk with yr rennet them [yo &] in hand with yr Crust

{80} To make a coller of Eels

Take a large ele [flaw] it slit it down ye belly take out ye belly take out ye bons spread it open cut of the head & [fals] strew it with a little sweet marjoram shred [fins] take beaten peper mixt with salt & beaten cloves & nutmegs grated strew [show] as you did yr marjoram & then roll it up as you do collar of brawn then bind it about with bread tape hard and close & boil it in [watter] & salt & a little wine vinegar with a blade of mace boil it till it is very tender then take it out of the Liquor & put in some anchoves

To make scotch collops 81 Cut a leg of mutton into thin peeces with a little or no fat not sny of the sinewey part of it & then with a sharp penknife hack it on both sides then put it in a stiw pan with Claret wine a few sweet herbs bound up a whol ones on a peece of lemon pill & a peece of nutmeg whle 2 anchoves in all these first par boyl the meat that you may have the grave then take it out & let the rest stere in the mean time have ready a pint of greavy. So dress a Cods head 82 Take your Cods head & mack it clean, put him in a boiling kettle of water on a fish plate put to it a pint of vinegar & bunch of sweet herbs a handfull of salt when it is boiled enough take it up & lay it in the dish to drayn make the sauce of a pint of white wine a little whole pepper 2 anchove a lemmon clice & a blade of mace 20 great oysters a pint of shrimps let all these stue in a chafing dish of coles till your anchove be disolved. put to your sauce a pound and half of butter & beat it up thick & pour over the Cods head & stick the bones on the head on every bone stick a srimp & an oyster garnish it [a...] Barberies & lemmons. To make pancakes 83 Take a quart of cream put to it a grated nutmeg and some suger beat 12 eggs leaving out 8 of the whights put to it a pint of flower thin them ll very well together & melt half a pound of butter & put into it then set them by fire some 2 houers to rise you must make them as thin as for wafers & fry them without liquor. A cure for the Reumatism 84 Cows piss to be taken a pint at a timenine mornings together either in thee month of may June or July, & [le...ing] mornings between each taken this is a Certain cure from the rumatism & palsey & most distempers. {x}Custards 85 Take a quart of cream a pint of milk put a little nutmeg slisced a little sinnamone let it almost boil then take it ofe & let it stand till it's cold then beat 12 eggs leaving out half the whights mixt together with a glase of sack [.eltin] it with sugar then strain it harden the Crust before you [t]ill For ordinary [....]Crust 86 To one peck of flower take 2 pounds of butter then make a hole in [...] middle of the flower & break the butter into it & mingle it with boiling water making it so stiffe as it will stand for [pyes]. Clouted Cream 87 Take a quart of cream & a quart of milk and boil it & put it out in a broad dish and let it stand till it be cold: