Folio 2. Page 25. Recto
Dublin Core
Title
Folio 2. Page 25. Recto
Subject
Recipe for Scotch Eggs, stewed Breast of Veal, and Eels.
Description
you dish it up- be sure to keep it
close covere’d or it will lose its
colour-
Scotch Eggs
You must boil your eggs hard then
make good force meat & roll
them up in it, there must be a good
quantity of parsley for they must
be a little green then fry
a little brown & good gravy over them
Breast of Veal stewe’d
Take 2 Ends of a breast of
veal, 6 cucumbers pare’d & slice’d,
5 large Onions one of them stuffed
with cloves, 3 pints
of young peas & 3 of water put into
a deep stewpan, the veal must lay at the bottom, patt them down,
& let it stew 4 hours- season
with salt & pepper to your taste-
Eels like lampreys
Take a large Eel, season
it well with chian Pepper, salt, Mace,
& black pepper then fry in a
close covere’d or it will lose its
colour-
Scotch Eggs
You must boil your eggs hard then
make good force meat & roll
them up in it, there must be a good
quantity of parsley for they must
be a little green then fry
a little brown & good gravy over them
Breast of Veal stewe’d
Take 2 Ends of a breast of
veal, 6 cucumbers pare’d & slice’d,
5 large Onions one of them stuffed
with cloves, 3 pints
of young peas & 3 of water put into
a deep stewpan, the veal must lay at the bottom, patt them down,
& let it stew 4 hours- season
with salt & pepper to your taste-
Eels like lampreys
Take a large Eel, season
it well with chian Pepper, salt, Mace,
& black pepper then fry in a
Continued from Folio 2. Page 24. Verso
Continued on Folio 2. Page 26. Verso.
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
Continued on Folio 2. Page 26. Verso.
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
Creator
Charlotte Starkie
Source
Continued from Folio 2. Page 24. Verso.
Publisher
Gillespie Family
Date
1782 to 1808
Contributor
Gillespie Family
Rights
Site licence
Relation
Folio 2. Page 24. Verso.
Language
English
Text Item Type Metadata
Text
you dish it up- be sure to keep it close cover’d or it will lose its colour-
Scotch Eggs You must boil your eggs hard then make good force meat and roll them up in it, there must be a good quantity of parsley for they must be a little green then fry a little brown & good gravy over them
Breast of Veal stew’d Take 2 Ends of a breast of veal, 6 cucumbers par’d & slic’d , 5 large Onions one of them stuffed with cloves, 3 pts of young peas & 3 of water put into a deep stewpan, the veal must lay at the bottom, patt them down, & let it stew 4 hours- season with salt & pepper to your taste-
Eels like lampreys Take a large Eel, season it well with chian Pepper, salt, Mace & black pepper then fry in a
Chyan Pepper or chian may be Cayenne pepper, but it could be a redundant name that has disappeared.
Original Format
Paper document
Files
Collection
Citation
Charlotte Starkie, “Folio 2. Page 25. Recto,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/69.
Item Relations
This item has no relations.