Cookery and medical receipt book

Mock Turtle the Bristol Way 17

Take 2 sets of Goose Giblets boil them and pour them in two quarts of Water with an Onion stuck with Gloves + a few peppercorns cut the Giblets into small pieces with a Neats foot well boild + cut in pieces put them to the liquor and let them steam [y...] till they are tender, then add a glug of Maderia a little salt Cayann a juice of a lemon + a little lemon peel

18

A Pudding without Egg

1/2 M Raisins 1/2 M Currants 3/4 M Suet 1 M Flour A Table spoonful of Treacle a little Ginger Lemon Peel Wine + Brandy if approvd mix all up with Milk boil it 3 Hours at least

To make sugar Vinigar 19

To every Gallon of Water 1 1/2 M of course sugar let it boil, and keep skiming it, as long as the scum rises, then put the liquor into Tubs and when it is as cold as beer to work take a little yeast; let it work 24 hours then have ready a Vessel [...] hoopd well painted + fixd in a place where the Sun has full power, do not move it, fill your Vessel and lay a [tile] on the Bung hole. Make it in March and it will be fit to use in june or july. Drain it off into a stone Bottles.

20

Mrs Johnson's receipe

To make one Hogshed of Currant wine to Seventeen Gallon's and a half of juice which are genr producd from five sives of Whils + one of Red currants add 1+6 pounds of clay'd sugar the first thing done the morn you make the Wine must be to put the sugar in to a tub with two pails of pump water and while it is melting break the Currants with your hands strain the juices through a hair sive and put it into the Hogshead add the sugar and full the cask with water stir them to gather well. the third day fill it up with

water and as it works over continue the same every day for a month let it stand a fortnight then put in 2 quarts of the best french Brandy and [bung] it lose. At Christmas drain it off the lee's [on] put in two pounds of Brown Sugar Candy broke in pieces it may be used in march but will be much better of kept a year