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Folio 2. Page 13. Recto
Continues from F2P12Vskim it clear- To stew a rump of beef Take your beef & bone it & sprinkle itwit┌h┐salt- the next day take one handful ofspinnach, 1 of parsley, some thyme, savoury& knotted marjoram- chop them veryfine & take the…
Folio 2. Page 11. Recto
The Hampshire way of curing BaconTo a large hog of 12 or 14 stoneput ¼ pound lb bag salt ¼ pound lb salt petre 1 pound lbcoarse brown sugar, 1 ounce oz Sal prunellamix them well together then divideit and put half to each flitch rubbing it well in…
Tags: bacon, brown sugar, chimney, common salt, curing, flitch, Hampshire, hog, sal prunel, salt petre
Folio 2. Page 10. Verso
Continued from Folio 2. Page 9. Versotolerably thick- then take out the ham& parsley & fill your patties, cover them &serve them up- the Salpicon patties are donethe same way only instead of fowl take a sweetbread of veal cut into small…
Folio 2. Page 1. Recto.
To make stock for Gravy Soup Take Turnips, Carrots, Onions, or Leeks, &some Sellery, put them into a Saucepanwith your meat, and with a sufficient quantityof water boil it up, & skim it well- then throw it in some whole pepper &a little…
Folio 1. Page 28. Recto.
Milk of Rose’s Take one quart of Rose Water- put into theBottle two Ounce’s of Oil of sweet Almonds- shakethem well together for ten minutes- then pour inhalf an ounce of the Oil of Tarter & continue shakingthe ingredients till well incoporated-…
Folio 1. Page 1. Recto
Cowslip wine
Lady Clive8 pecks slips &, cowslips-6 gallons of water- 14 lbs- sugar-boil the sugar & water half an hourskimming it well- then, beat up 4 whites of eggs with their shells, putthem into the water & let it boila few minutes…
Tags: Cowslip Wine, F1P1, Front Cover, Lady Clive, Recto
