Browse Items (3 total)

Take 5 Gills of cream put two teaspoonsfull of rennet& stir it well. Pour the same quantity of good new milk made hot upon the cream & let it stand till it breaks, then take upthe Curd but break it as little as possible & put it in a…

To hash a Calves Head Let the head be scalded, not skinne’d boil it very tender the day before you use it, make some gravy of a knuckle of veal, a bit of lean beef,a bit of ham, or about half a pound of gammon of bacon, four anchovies, a dozen…

If you want half the quantity it will keep 2 days adding the creamthe day it is need’d as before men--tionedBrawnBoil a calves head with skinon till very tender- Bone it roll it up tight as brawn-season- Cottege pudding6 ounce oz grated bread- ¼…