Slip 5b

Dublin Core

Title

Slip 5b

Subject

Recipe to hash a calves head

Description

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
Morells & and as many truffles- cut
the head in pieces about 4 inches
bigness take as much of the Gravy
as will do for sauce with six
spoonfuls of Cream, thicken it
with a bit of butter and flour
but don’t make it brown, when
the sauce is ready put in the
head with a large spoonful of
chopped parsley or teaspoonful of
Thyme & with as many chopt chives,
a cupfull of mushrooms, a little
juice of lemon, fry some balls
with slices of Bacon
Ms Y
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.

Creator

Charlotte Starkie
Miss Y (Yatman?)

Publisher

Gillespie Family

Date

1782 to 1808

Rights

Site licence

Format

Handwritten text on a page of a paper document

Language

English

Type

Paper Document

Text Item Type Metadata

Text

To hash a Calves Head
Let the head be scalded, not skin’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 Morells & and as many truffles- cut the head in pieces about 4 inches bigness take as much of the Gravy as will do for sauce with six spoonfuls of Cream, thicken it with a bit of butter and flour but don’t make it brown, when the sauce is ready put in the head with a large spoonful of chopped parsley or teaspoonful of Thyme & with as many chopt chives, a cupfull of mushrooms, a little juice of lemon, fry some balls with slices of Bacon
Ms Y

Original Format

Paper document

Files

SL5B.JPG

Citation

Charlotte Starkie Miss Y (Yatman?), “Slip 5b,” The Huntroyd Receipts, accessed January 20, 2021, https://huntroyd.co.uk/items/show/138.

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