Cookery and medical receipt book

7 To pickle Beef

Two pounds salt to a Gallon of water. 1 oz salt petre. 2 oz moist sugar. boil together for an hour scim it quite clean and let it stand till cold, then strain it off + put in the meat + will be fit for use in ten days and will grow salten afterwards. The pick will keep good 2 months in the winter if your joints are very large double the quantity of ingredients

Dutch Flummery

1 oz of isinglass steep it about 2 hours in a pint of boiling water. the yolks of 8 Eggs wellbeat the juice of 2 lemons the rind of 1. Half a pint of Mountain

Mrs Stevens's Orange Wine

To make half a Hogshead. take two hundred half Seville Oranges pare them thin, squeese them in to an Earthen pan pour it into the vessels with 3 quarters of a hundred of Lisbon Sugar, then put the peels in to the pan the Oranges were squeces in & fill it with water, well wash & ring out the peels, strain the water and put it in your Barrel, stir it well with a [cleft] stick, put more water over the peels, let them stand till next day - rub them out as before put the water in the barrel and so continue to do every day till your Vessel is full - stirring it every day till the sugar is melted when done hiping put in a bottle of Brandy - never hang it - let it stand a year and dran it off for use - All cold Water.

9

Dutch flummery continud from page [7].

Wine sweeten to your taste with loaf sugar put it all together over a low fire keep it stirring all one way till it boils soon as it does take it off the fire and keep stirring till all most cold strain it into a fine sive in to your moulds.

Indian Currey

Cut your Fowl or Rabbit (if breast of Veal take out the bone) into small pieces put it into warm water to drain the blood from it put it into a dry cloth and shake a little flour over it, slice 2 or 3 onions fry them of a light brown, fry your meat but take care it is not black put altogether into a stewpan with half a pint of water a bun[ch]

10 brought forward

of sweet herbs a bit of lemon peel, let all stew gently half an hour add 1 teaspoon of Curry powder half a Do of tameric stew alltogether till the meat is tender then put a piece of butter rolld in flour a little Cayenne the juices of a lemon and salt let it boil and serve it of a Dish of boild rice to be sent up with the Curry in a dish by itself - half a pint of whole rice wash it in salt and water put it into 2 quarts of boiling water and boil it twenty minutes strain it in a Cullender and shake it into the Dish it must not be touchd with spoon or fingers

11

N.B Beef Veal Mutton or fish may be Curried --

to make good vinigar for pickles or any thing --

Take three pound of ripe goosburies to every Gallon of Vinegar, throw them in a tub with water let stand a few days then break them with your hands and let them stand a week stiring and skimming them every day. put into your Barrel 1 p[d] of quarter to every Gallon of the coursest Sugar you can get - let it stand unstopd a time or month then bottle it for use -