MS.5853 Recipe Collection, 19th Century

prepared the yolks of 2 eggs beaten up with about 2 thirds of a cup of good fresh milk into which grate 1/4 of a nutmeg. Mix the whole together, I (put?) it over a slow fire, stirring it well till it is as thick as oyster sauce - but do not let it boil. Short Bread

Calve's Head Pie

Boil half a head till tender in as much water as will cover it. Take it out & draw out the bones. Return them into the liquor & reboil them till it is reduced to a pint & a half. Strain it off & let it stand till cold when it will be a jelly. Put thin slices of the meat at the bottom of a dish, then slices of lean ham then of the tongue and brains, then slices of jelly, then of hard boiled eggs. Repeat this till the whole is used, seasoning with Pepper, Salt, Cayenne, & a little Mace. Cover it with a puff paste & when cold it will cut out in slices. 1/2 or 3/4 lb of ham is necessary

Calves Head Pie

Curry Powder

6oz of Turmeric 4 - Coriander Seeds 2 - Cummin Seeds 1/2 White Pepper 1/4 Cayenne 1/2 Caraway Seeds 1/4 Ginger Powder 2 Fenugreek

Curry Powder