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<head>Meat Dishes Soups &amp;c</head>


<p>Salt ling should<lb/>
<p>Salt ling should<lb/>
Line 11: Line 13:
sprinkling the<lb/>
sprinkling the<lb/>
heap occasionally<lb/>
heap occasionally<lb/>
with water.<lb/></p>  
with water.</p>  


<p>It requires about<lb/>
<p>It requires about<lb/>
Line 19: Line 21:
longer if not<lb/>
longer if not<lb/>
perfectly softened<lb/>
perfectly softened<lb/>
in soaking.<lb/></p>
in soaking.</p>


<p>Where warm<lb/>
<p>Where warm<lb/>
Line 36: Line 38:
an hour or two to<lb/>
an hour or two to<lb/>
prepare them<lb/>
prepare them<lb/>
for broiling.<lb/></p><pb/>
for broiling.</p><pb/>


<p>Salt herring may<lb/>
<p>Salt herring may<lb/>
be soaked half an<lb/>
be soaked half an<lb/>
hour &amp; will require<lb/>
hour &amp; will require<lb/>
5 minutes boiling.<lb/></p><pb/>
5 minutes boiling.</p><pb/>
 
<p>Neats foot pie 1<hi rend='superscript'>1</hi>/2lb<lb/>
Neats foot 1lb 2<lb/>
lights 1lb 1<lb/>
tripe 1lb 1<lb/>
potatoes 1lb 1<lb/>
spice &amp; herbs 1<lb/>
labour 1<lb/>
water 1 pint<lb/>
7</p>


<p><head>Neats foot pie <unclear>1/2U</unclear></head><lb/>
Neats foot 1lb          2<lb/>
lights 1lb              1<lb/>
tripe 1lb              1<lb/>
potatoes 1lb            1<lb/>
spice & herbs          1<lb/>
labour                  1<lb/>
water 1 pint          _____<lb/>
                        7<lb/></p>
<p>Lay the meat herbs<lb/>
<p>Lay the meat herbs<lb/>
&amp; spices in alternate<lb/>
&amp; spice in alternate<lb/>
layers in a dish;<lb/>
layers in a dish;<lb/>
boil and mash the<lb/>
boil and mash the<lb/>
potatoes &amp; spread<lb/>
potatoes &amp; spread<lb/>
over the surface<lb/>
over the surface<lb/>
instead of crust.<lb/></p><pb/>
instead of crust.</p><pb/>
 
<p>Devonshire Pie 1<hi rend='superscript'>1</hi>/2lb<lb/>
Gooseberries 2q<hi rend='superscript'>ts</hi> 3<lb/>
lights 1lb 1<lb/>
smelt 1lb 1<lb/>
tripe 1lb 1<lb/>
onions 1<lb/>
spice 1<lb/>
labour 1<lb/>
9</p>


<p><head>Devonshire Pie</head> <unclear>1/2U</unclear><lb/>
Gooseberries 2qts  3<lb/>
lights 1lb        1<lb/>
smelt 1lb          1<lb/>
tripe 1lb          1<lb/>
onions            1<lb/>
spice              1<lb/>
labour            1 <lb/>
              ______<lb/>
                  9 <lb/></p>
<p>Lay the ingredients<lb/>
<p>Lay the ingredients<lb/>
in layers in<lb/>
in layers in<lb/>
a dish and cover<lb/>
a dish and cover<lb/>
it with a potato<lb/>
it with a potato<lb/>
cover.<lb/></p><pb/>
cover.</p><pb/>
 
<p>Herring pie 1<hi rend='superscript'>d</hi>lb<lb/>
mashed potatoes 12<add>lb</add> 6<lb/>
6 red herrings soaked 2 <lb/>
4 salt herrings 2<hi rend='superscript'>1</hi>/2<lb/>
labour 1/2<lb/>
spice 1/2<lb/>
11<hi rend='superscript'>1</hi>/2</p>


<p><head>Herring pie</head> <unclear>PU</unclear> <lb/>
smashed potatoes 12<add>U</add>  6<lb/>
6 red herrings soaked            2 <lb/>
4 salt herrings                  2 1/2<lb/>
labour                          1/2<lb/>
spice                            1/2<lb/>
                                _____<lb/>
                              11 1/2<lb/></p>
<p>Cut the herrings<lb/>
<p>Cut the herrings<lb/>
into fillets of an inch<lb/>
into fillets of an inch<lb/>
Line 89: Line 92:
the potatoes &amp; spice<lb/>
the potatoes &amp; spice<lb/>
and bake the whole in<lb/>
and bake the whole in<lb/>
a covered dish.<lb/></p><pb/>
a covered dish.</p><pb/>
 
<p>Kidney &amp; Sweet bread<lb/>
Pie 1<hi rend='superscript'>d</hi> lb&#x2014;<lb/>
mashed potatoes 12<add>lb</add> 6<lb/>
spices &amp; labour 1<lb/>
Onions 1<lb/>
Kidney 2lb 6<lb/>
water 1 pint <lb/>
1,,2</p>  


<p><head>Kidney &amp; Sweet bread<lb/>
Pie</head> <unclear>1 U</unclear><lb/>
smashed potatoes 12 <add>U</add>  6<lb/>
spices &amp; labour              1<lb/>
Onions                            1<lb/>
Kidney 2 U                        6<lb/>
water 1 pint                  _____<lb/>
                <unclear>1<gap/>2</unclear><lb/></p>
<p>Cut the kidney<lb/>
<p>Cut the kidney<lb/>
in thin slices mix<lb/>
in thin slices mix<lb/>
it with the potatoes<lb/>
it with the potatoes<lb/>
&amp; bake it.<lb/>
&amp; bake it &#x2014;</p>
The same with 4<lb/>
lb of kidney <unclear>1/2U</unclear><lb/>
or may be made with small whole potatoes.<lb/></p><pb/>
 
Fried Neats


<p>The same with 4<lb/>
lb of kidney 1<hi rend='superscript'>1</hi>/2 lb &#x2014;<lb/>
or may be made with small whole potatoes.</p><pb/>


<p>Fried Neats Foot 3<hi rend='superscript'>d</hi>lb<lb/>
Neats Foot 2lb. 4<lb/>
Lard 2 oz <hi rend='superscript'>3</hi>/4<lb/>
Onions <hi rend='superscript'>1</hi>/2<lb/>
Labour <hi rend='superscript'>3</hi>/4<lb/>
6</p>
<p>A pound of this<lb/>
may have four<lb/>
pounds of mashed<lb/>
potatoes served with it.</p><pb/>


<p>Irish Stew 1<hi rend='superscript'>1</hi>/2 per lb<lb/>
including bone<lb/>
Breast of mutton<lb/>
cut into steaks 1lb 5<lb/>
potatoes 4lb 1<lb/>
water 1 quart<lb/>
labour spice &amp;}<lb/>
onions &#x2014; } 1<hi rend='superscript'>1</hi>/2<lb/>
7<hi rend='superscript'>1</hi>/2</p>
<p>Stew the whole in<lb/>
a close vessel for an<lb/>
hour. The onions<lb/>
whole</p>
<p>The same kind<lb/>
of dish may be<lb/>
made of any kind<lb/>
of meat whatever<lb/>
or any mixture of<lb/>
meats.</p><pb/>


<p>Omelet 1<hi rend='superscript'>1</hi>/2<hi rend='superscript'>d</hi>lb<lb/>
6 eggs 3<lb/>
soaked french beans }<lb/>
1 quart &#x2014; &#x2014; } 2<lb/>
Onions 1<lb/>
sorrel lettuce }<lb/>
turnips } 1<lb/>
herbs &amp; spice 1<lb/>
oatmeal <hi rend='superscript'>1</hi>/2 lb 2<lb/>
lard 1oz <hi rend='superscript'>1</hi>/2<lb/>
water 2 quarts<lb/>
labour &#x2014;<lb/>
11</p>


<p>Chop the herbs, mix<lb/>
the ingredients &amp; fry<lb/>
them in a covered pan. The omelet<lb/>
may be an inch thick<lb/>
Potatoes may be used<lb/>
instead of oatmeal<lb/>
in which case there<lb/>
must be three pounds<lb/>
of mashed potatoes 1<lb/>
pint of water.</p>
<p>May be varied by using<lb/>
any kind of <add><del><gap/></del></add>grease, <add>pulse or</add> chopped<lb/>
potatoes, red herring &amp;c</p><pb/>


<p>Neats foot pudding<lb/>
3<hi rend='superscript'>d</hi> per lb<lb/>
Neats foot 1 lb 2<lb/>
Suet <hi rend='superscript'>1</hi>/4 lb 1 3/4<lb/>
4 eggs 4<lb/>
raisins 1lb 5<lb/>
oatmeal 1lb 1<lb/>
milk 1q<hi rend='superscript'><hi rend='underline'>t</hi></hi> 2<lb/>
1,,3 <hi rend='superscript'>1</hi>/2</p>
<p>Slice the neats foot,<lb/>
chop the suet mix<lb/>
the whole together<lb/>
and boil or bake it</p><pb/>


<p>Scotch oatmeal pudding<lb/>
2<hi rend='superscript'>d</hi>lb&#x2014;<lb/>
Oatmeal 1qt 3<hi rend='superscript'>1</hi>/2<lb/>
liver 1lb 1<lb/>
suet 2oz 1<lb/>
herbs spice onions 1<lb/>
labour<lb/>
water 1 qt <hi rend='superscript'>1</hi>/2<lb/>
7</p>


<p>Pound the liver mix<lb/>
the ingredients &amp; boil<lb/>
or bake the pudding</p><pb/>


         
<p>Pudding with potatoes<lb/>
                                 
1<hi rend='superscript'>1</hi>/4lb<lb/>
Oatmeal 1qt 3<hi rend='superscript'>1</hi>/2<lb/>
liver 2lb 2<lb/>
suet <hi rend='superscript'>1</hi>/4 lb 1 <hi rend='superscript'>3</hi>/5<lb/>
onions spice herbs 2<lb/>
labour 1<lb/>
mashed potatoes  5lb 2<hi rend='superscript'>1</hi>/2<lb/>
water<lb/>
1,,0 <hi rend='superscript'>3</hi>/4</p>




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Latest revision as of 10:18, 4 February 2020

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Meat Dishes Soups &c

Salt ling should
be soaked 5 or 6
hours in water
about 110°, then
laid in heaps for
two hours, or longer
if very hard,
sprinkling the
heap occasionally
with water.

It requires about
half an hour boiling,
or rather
simmering,
longer if not
perfectly softened
in soaking.

Where warm
water is too expensive
or troublesome
cold may
be used, the only
difference is that
more time is required
& the fish
is not so perfectly
softened.


---page break---

Red herrings
should be soaked
an hour or two to
prepare them
for broiling.


---page break---

Salt herring may
be soaked half an
hour & will require
5 minutes boiling.


---page break---

Neats foot pie 11/2lb
Neats foot 1lb 2
lights 1lb 1
tripe 1lb 1
potatoes 1lb 1
spice & herbs 1
labour 1
water 1 pint
7

Lay the meat herbs
& spice in alternate
layers in a dish;
boil and mash the
potatoes & spread
over the surface
instead of crust.


---page break---

Devonshire Pie 11/2lb
Gooseberries 2qts 3
lights 1lb 1
smelt 1lb 1
tripe 1lb 1
onions 1
spice 1
labour 1
9

Lay the ingredients
in layers in
a dish and cover
it with a potato
cover.


---page break---

Herring pie 1dlb
mashed potatoes 12lb 6
6 red herrings soaked 2
4 salt herrings 21/2
labour 1/2
spice 1/2
111/2

Cut the herrings
into fillets of an inch
long mix them with
the potatoes & spice
and bake the whole in
a covered dish.


---page break---

Kidney & Sweet bread
Pie 1d lb—
mashed potatoes 12lb 6
spices & labour 1
Onions 1
Kidney 2lb 6
water 1 pint
1,,2

Cut the kidney
in thin slices mix
it with the potatoes
& bake it —

The same with 4
lb of kidney 11/2 lb —
or may be made with small whole potatoes.


---page break---

Fried Neats Foot 3dlb
Neats Foot 2lb. 4
Lard 2 oz 3/4
Onions 1/2
Labour 3/4
6

A pound of this
may have four
pounds of mashed
potatoes served with it.


---page break---

Irish Stew 11/2 per lb
including bone
Breast of mutton
cut into steaks 1lb 5
potatoes 4lb 1
water 1 quart
labour spice &}
onions — } 11/2
71/2

Stew the whole in
a close vessel for an
hour. The onions
whole

The same kind
of dish may be
made of any kind
of meat whatever
or any mixture of
meats.


---page break---

Omelet 11/2dlb
6 eggs 3
soaked french beans }
1 quart — — } 2
Onions 1
sorrel lettuce }
turnips } 1
herbs & spice 1
oatmeal 1/2 lb 2
lard 1oz 1/2
water 2 quarts
labour —
11

Chop the herbs, mix
the ingredients & fry
them in a covered pan. The omelet
may be an inch thick
Potatoes may be used
instead of oatmeal
in which case there
must be three pounds
of mashed potatoes 1
pint of water.

May be varied by using
any kind of grease, pulse or chopped
potatoes, red herring &c


---page break---

Neats foot pudding
3d per lb
Neats foot 1 lb 2
Suet 1/4 lb 1 3/4
4 eggs 4
raisins 1lb 5
oatmeal 1lb 1
milk 1q<hi rend='underline'>t</hi> 2
1,,3 1/2

Slice the neats foot,
chop the suet mix
the whole together
and boil or bake it


---page break---

Scotch oatmeal pudding
2dlb—
Oatmeal 1qt 31/2
liver 1lb 1
suet 2oz 1
herbs spice onions 1
labour
water 1 qt 1/2
7

Pound the liver mix
the ingredients & boil
or bake the pudding


---page break---

Pudding with potatoes
11/4lb
Oatmeal 1qt 31/2
liver 2lb 2
suet 1/4 lb 1 3/5
onions spice herbs 2
labour 1
mashed potatoes 5lb 21/2
water
1,,0 3/4



Identifier: | JB/107/111/003"JB/" can not be assigned to a declared number type with value 107.

Date_1

1796-01-25

Marginal Summary Numbering

Box

107

Main Headings

Folio number

111

Info in main headings field

[[info_in_main_headings_field::meat dishes, scraps[?]]]

Image

003

Titles

Category

copy/fair copy sheet

Number of Pages

2

Recto/Verso

recto

Page Numbering

Penner

Watermarks

i taylor

Marginals

Paper Producer

evan nepean

Corrections

Paper Produced in Year

Notes public

date is date copied

ID Number

35102

Box Contents

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