Folio 2. Page 20. Verso

Folio 2. Page 20. Verso

Recipe for Calves Head Turtle.

Continued from Folio2. Page 19. Recto
Brandy 4 hours then strain it off, put
to it 4 Quarts of Water, 4 large Nutmegs
grated, 2 Quarts of Lemon juice, 2 pounds lb of double
refine’d Sugar, when the Sugar is dissolve'd
boil 3 Quarts of Milk and put to the rest hot
as you take it off the fire- stir it a-
-bout, let it stand 2 hours then run
it thr’ough a jelly bag till it is clear
then bottle it-

Calves Head Turtle
Let the head with the skin on be cut
into small peices, and put into a stew pan
with 2 quarts of good gravy, one pint of ┌w-┐wine
the juice of 2 Lemons & the peel of one,
take out the peel after it has been in
half an hour, half a teaspon of
Chian pepper, a little black pepper
salt and Mace a little parsley thyme,
&  [2onions]one onion choppe’d small, stew
all together for about 2 hours put some
paste around the edge of the dish & put all
in with some truffles, morells, artichoke
bottoms force meat balls & the yolk of 6
eggs boile’d hard, let it stand in the
oven till the crust is brown-
The meat must stew till tender
as 2 hours may be too much or too little -

Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ] Inserted text as ┌ ┐.

Charlotte Starkie

Folio2. Page 19. Recto

Gillespie Family

1782 to 1808

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Folio2. Page 19. Recto

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Continued from Folio2. Page 19. Recto
Brandy 4 hours then strain it off, put to it 4 Qts of Water, 4 large Nutmegs grated, 2 Qts of Lemon juice, 2lb of double refin’d Sugar, when the Sugar is dissolved boil 3 Qts of Milk and put to the rest hot as you take it off the fire- stir it about, let it stand 2 hours then rub it thr’o a jelly bag till it is clear then bottle it-

Calves Head TurtleLet the head with the skin on be cut into small peices, and put into a stew pan with 2 qts of good gravy, one pt of wine the juice of 2 Lemons & the peel of one, take out the peel after it has been in half an hour, half a teaspon of Chian pepper, a little black pepper salt and Mace a little parsley Thyme & 2onions one onion chopp’d small, stew alltogether for about 2 hours put some paste around the edge of the dish & put all in with some truffles, morells, artichoke bottoms force meat balls & the yolk of 6 eggs boil’d hard, let it stand in the oven till the crust is brown, the meat must stew till tender as 2 hours may be too much or too little -

Paper document