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Copied 25 Jan 1796
Meat Dishes, Soups
Liverpudding
1 3/4 lb —
Liver 2lb — 2
Hogs flay 1/4 lb — 1/2
Peasemeal 1 lb — 1
Herbs — 1/2
Labour — 1/2
— 5 1/2
Chop the liver &
flay, mix them with
the peasemeal moistened
with water, boil
the mixture or bake
it in a pan. —
Sweet Liver Pudding
1 1/2 lb
Liver 3 lb 3
Lights do 3
Flay 1 lb 6
raisins 1 lb 5
malt dust 1 peck 1 1/2
sweet herbs & spice 2
Labour — 2
1 10 1/2
Boil the liver and
lights a quarter of
an hour chop them
& the suet moisten
the malt dust with
the water the liver
was boiled in, mix
the ingredients & boil them —
Sweet Liver Pudding
2d lb —
The same as the
preceding substituting
1/2 a peck of
grits for the malt
dust.
Liver pudding with onion — 1/2lb
Liverlights such
as with the preceding
potatoes 1 peck 6
onions with e tops 2
celery tops parsley
herbs & spice — 2
Labour — 2
2 0
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Beef sausagemeat
1 3/4 lb —
Beef 3lb — — 1,,0
Suet 1/2 lb 31/2
Lights 1 lb — — 1
Spice — — 2
Labour — 2
maize flour 1/2 peck 9
2,,5 1/2
Soak the flour in
warm water till
it becomes a very
thick paste, mix
in the spice &
the other ingredients
chopped,
roll the mixture
into balls or cakes
for frying or press
it into pans for
baking or boiling.
With 6lb of beef it would be 2 1/4 per lb.
The same kind
of mixture may
be varied by adding
sweet herbs, onions & or turnips,
carrots & potatoes,
when vegetables
are used a small quantity of
red herring would
improve the flavour
Blackpudding 1/4lb
Suet 1/2 lb — 31/2
Herbs & Spice 1
Potatoes 4lb 1
Blood 2qts 1
Onions 1/2
Skins 1/2
Labour — 11/2
9 —
Stir salt into
the blood while hot
to prevent a separation
of the parts,
chop the potatoes, onions,
herbs and suet,
mix the ingredients,
fill the skins,
tie them in lengths
of about a foot, boil
the puddings half
an hour. The potatoes
& suet not to be
chopped into less pieces
than cubes of a
quarter of an inch or thereabouts —
---page break---
Sausages 1/2 lb
Beef 1lb — 4
suet 1lb1/2 — 101/2
liver 2lb 2
lights 3lb 3
melt 1lb 1
Calves tripe &c 3lb 3
mashed potatoes 1lb 9
kidney 1lb 3
onions herbs & spice 4
labour 4
guts 1
water one pint
if for immediate
use —
3,,8 1/2
Chop and mix
the ingredients,
press them very
tight into the
skins —
With 10lb of beef
would be 21/2 per lb
Or with 6lb
of beef & 6lb of sweet
bread & kidney 21/2lb
May be put into
any vegetable soups.
Fried or baked to
eat with potatoes
or any other vegetable.
---page break---
Soup 2d quart
Bonejelly 2qt 4
Liver pounded 1lb 1
Neatsfoot 1lb 2
fried onions 2
herbs & spice 2
water one gall.
—
labour — 1
1,,0
1/2 quart
Bonejelly 2qts 4
neatsfoot 2lb 4
ox palate 1/2lb 1
calves tripe&c 3lb 3
herbs & spice 2
labour 1
water 2 galls. —
1,,3
Peasesoup 11/2dqtr
Bonejelly 2qts 4
pease 1 qt 2
liver 2lb 2
herbs & spice 2
water one gall.
labour — 1
D 11
Peasesoup 1dqt
Jelly 2 qts 3
pease 1 qt 2
water one gall.
spice 1
labor 1
red herring 1/2
71/2
Greenpease Soup 2dqt
Jelly 2qts — 3
drypease 1 pint 1
green do do 3
spinach, lettuce,
sorrel, celery - 2
water 3qts
spice — 1
labor 1
11
Boil the dry
pease herbs & greens
in water till soft,
pound them & press them through
a sieve add the
pease & Jelly &
boil it.
---page break---
Barley soup 11/2qt
Boiled barley 2 qts 3
mashed turnips 2 qts 1
bonejelly 2qt — 4
neatsfoot 1lb — 2
beef 1lb 4
potatoes 4lb 1
herb,s spice, &c 2
labour — 2
water 6qts
1,,7
The same with four pounds of beef 2d1/2 per qt.
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Identifier: | JB/107/111/002 "JB/" can not be assigned to a declared number type with value 107.
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111 |
[[info_in_main_headings_field::meat dishes, scraps[?]]] |
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002 |
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copy/fair copy sheet |
2 |
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recto |
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i taylor |
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evan nepean |
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date is date copied |
35102 |
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