Recipe book collection: Wellcome Collection

[Hart?] Pic 91

No 14-------13 11 Callico-------10 14 91-------10 82------- 7 7 47------- 5 73-------7 17-------3 TB 4-------1 TB-------1

Marked

6 TB 82 6 TB 47 6 TB 7&3 11 Callico TB 11 14-----14 one mising & 1 [????] TB 14----14-91-----2

3 [a?] shorts Marke 17 1 plain -----4

12 old taken a way Marked 7 TB 7 & 3 1 TB 3 TB 17 1 12

Mark 9 Callico TB 11 7---------- TB 47 6----------TB 82 14 --------TB 14 14---------TB 14 on mising

103

6 cotton night caps marked TB 6

Paint fresh c r[?] be desirable from [?????] [?????] If you can make the [rocr? oven?] the [rebrany] & a couple of [??? ??? ???] lile you tink it safe to return to[??] you are welcome

Past and lay your [forst mete firts] and your oysters on that then lay your mete and oysters as you think fit bake it gentell and put alittell butter in your pye and butter at tope

a quick pudding

take the yolks of six eggs and a glass wine glas of sak bete your eggs and lay a fine puf past in your dish and melt half a pound of butter fine and when your eggs and wine is in your dish [aid?]poure in your butter and bake it half an oure

to drese eggs in moonshine

take your dish and set over a gentell fire over your stove and put in some fresh sweete butter and breke in your eggs and some good creme over them and a Littell salt and cover them with a hot [pile?] till they rise fine and send them in

to dres beef allamode

take a pice of buttock beef and salt it rub it over lite with your hand then take bacon and sut it in pieces as big as your littell finger put it in vinegar pan in some spic a Littell lemon pile and [paper and??] a bay life or to then let it lay all night then lard your beef through with it

then put in your stew pan and put in your beef in stron broth and a Littell swete herbs and a bay Lay leufe or to and some spice and turne it often in your pan till it is enough cut it in slices and put in your disk and send it in cold when you want it

To make duch bife

take apice of buttock bife and take a clever and prick some Littell holes and strew some salt peter over it rub it in salt it well and turn it often in your pickell and dry it in your chimny in [paper] and boyle it and [chrip]it in small strips and send it in cold with fresh butter second course

to make an oyster pye

take th fish of some eells and the fish of claws of Lobsters or crabs and make a forst mete with butter or suet and cloves and mace and Lemon pill and the yolk of one ege a litel swete herbes fine shred and role it in Luttell bile and take your oyster washt in wine and put in your oysters in your[??] of peuf

87

The greater Palsie water also Apoplexye taught by Mr Mathias

Take of Lavender flowers & fill a large gallon glasse, & poure on of very good spirit of wine or perfect aqua vita distilled from all Tilogime then circulate the in for six weeks, very close stopped & [clad???] with a bladder & so nothing breath out lett them stand in a warme place then distill it in a Limbeck still with this cooler then putt in the said water, Sage, Flowers, Rosemary Flowers Betony Flowers of each halfe a handfull, Burrage Flowers Buglere Flowers of Dollium Connallium of Couslip Flowers of each one handfull steeps those Flowers in good Manosy or good Aqua=vitae, [??????] steepe every Flower & herbes in a good spirit of wine every one in his season till all may be had ??? put them all sudry digested together, put alsoe to them