JB/107/111/003: Difference between revisions

Revision as of 17:37, 11 March 2013

Meat Dishes

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 1/2U
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
& spices in alternate
layers in a dish;
boil and mash the
potatoes & spread
over the surface
instead of crust.

---page break---

Devonshire Pie 1/2U
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 PU
smashed potatoes 12U 6
6 red herrings soaked 2
4 salt herrings 2 1/2
labour 1/2
spice 1/2
________________________
11 1/2

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 1 U
smashed potatoes 12 U 6
spices & labour 1
Onions 1
Kidney 2 U 6
water 1 pint
__________________________
12

Cut the kidney
in thin slices mix
it with the potatoes
& bake it.
The same with 4
lb of kidney 1/2U
or may be made with small whole potatoes.

---page break---

Fried Neats Foot 3U
Neats Foot 2U 4
Lard 2 oz 3/4
Onions 1/2
Labour 3/4
_______________
6

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

---page break---

Irish Stew 1 1/2 pU
including bone
Breast of mutton
cut into steaks 1lb 5
potatoes 4lb 1
water 1 quart
labour spice
onions 1 1/2
__________________
7 1/2

Stew the whole in
a clos...frel 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 1/2U
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 or grain, chopped
potatoes, red herring &c

---page break---

Neats foot pudding
3d per lb
Neats foot 1 lb 2
Suit 1/4 lb 1 3/4
4 eggs 4
raisins 1lb 5
oatmeal 1lb 1
milk 1qt 2
_____________________
3 1/2

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

---page break---

Scotch oatmeal pudding
2dU
Oatmeal 1qt 3 1/2
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
1/4lb
Oatmeal 1qt 3 1/2
liver 2lb 2
suet 1/4 lb 1 3/5
onions spice herbs 2
labour 1
smashed potatoes 5lb 2 1/2
water
_____________________
10 3/4

---page break---

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

@@ Line 1: / Line 1: @@
 '''[{{fullurl:JB/107/111/003|action=edit}} Click Here To Edit]'''
 <!-- ENTER TRANSCRIPTION BELOW THIS LINE -->
+<head>Meat Dishes</head>
 <p>Salt ling should<lb/>
@@ Line 44: / Line 46: @@
 <p><head>Neats foot pie <unclear>1/2U</unclear></head><lb/>
-Neats foot 1lb          2<lb/>
+Neats foot 1lb 2<lb/>
-lights 1lb              1<lb/>
+lights 1lb 1<lb/>
-tripe 1lb               1<lb/>
+tripe 1lb 1<lb/>
-potatoes 1lb            1<lb/>
+potatoes 1lb 1<lb/>
-spice & herbs           1<lb/>
+spice & herbs 1<lb/>
-labour                  1<lb/>
+labour 1<lb/>
-water 1 pint          _____<lb/>
+water 1 pint<lb/>
-<lb/></p>
+_________________________<lb/>
+<lb/></p>
 <p>Lay the meat herbs<lb/>
 &amp; spices in alternate<lb/>
@@ Line 61: / Line 64: @@
 <p><head>Devonshire Pie</head> <unclear>1/2U</unclear><lb/>
-Gooseberries 2qts  3<lb/>
+Gooseberries 2qts 3<lb/>
-lights 1lb         1<lb/>
+lights 1lb 1<lb/>
-smelt 1lb          1<lb/>
+smelt 1lb 1<lb/>
-tripe 1lb          1<lb/>
+tripe 1lb 1<lb/>
-onions             1<lb/>
+onions 1<lb/>
-spice              1<lb/>
+spice 1<lb/>
-labour             1 <lb/>
+labour 1<lb/>
-               ______<lb/>
+________________________<lb/>
 <lb/></p>
 <p>Lay the ingredients<lb/>
 in layers in<lb/>
@@ Line 77: / Line 80: @@
 <p><head>Herring pie</head> <unclear>PU</unclear> <lb/>
-smashed potatoes 12<add>U</add>  6<lb/>
+smashed potatoes 12<add>U</add> 6<lb/>
-red herrings soaked            2 <lb/>
+red herrings soaked 2 <lb/>
-salt herrings                  2 1/2<lb/>
+salt herrings 2 1/2<lb/>
-labour                           1/2<lb/>
+labour 1/2<lb/>
-spice                            1/2<lb/>
+spice 1/2<lb/>
-                                _____<lb/>
+________________________<lb/>
 1/2<lb/></p>
 <p>Cut the herrings<lb/>
 into fillets of an inch<lb/>
@@ Line 93: / Line 96: @@
 <p><head>Kidney &amp; Sweet bread<lb/>
 Pie</head> <unclear>1 U</unclear><lb/>
-smashed potatoes 12 <add>U</add>  6<lb/>
+smashed potatoes 12 <add>U</add> 6<lb/>
-spices &amp; labour               1<lb/>
+spices &amp; labour 1<lb/>
-Onions                            1<lb/>
+Onions 1<lb/>
-Kidney 2 U                        6<lb/>
+Kidney 2 U 6<lb/>
-water 1 pint                   _____<lb/>
+water 1 pint <lb/>
-                <unclear>1<gap/>2</unclear><lb/></p>
+__________________________<lb/>
+<unclear>1<gap/>2</unclear><lb/></p>
 <p>Cut the kidney<lb/>
 in thin slices mix<lb/>
@@ Line 107: / Line 111: @@
 or may be made with small whole potatoes.<lb/></p><pb/>
-Fried Neats
+<p><head>Fried Neats Foot</head> <unclear>3U</unclear><lb/>
+Neats Foot <unclear>2U</unclear> 4<lb/>
+Lard 2 oz 3/4<lb/>
+Onions 1/2<lb/>
+Labour 3/4<lb/>
+_______________<lb/>
+<lb/></p>
+<p>A pound of this<lb/>
+may have four<lb/>
+pounds of smashed<lb/>
+potatoes served with it.<lb/></p><pb/>
+<p><head>Irish Stew</head> <unclear>1 1/2 pU</unclear><lb/>
+including bone<lb/>
+Breast of mutton<lb/>
+cut into steaks 1lb 5<lb/>
+potatoes 4lb 1<lb/>
+water 1 quart<lb/>
+labour spice <gap/><lb/>
+onions 1 1/2<lb/>
+__________________<lb/>
+1/2<lb/></p>
+<p>Stew the whole in<lb/>
+a <unclear>clos...frel</unclear> for an<lb/>
+hour. The onions<lb/>
+whole<lb/></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.<lb/></p><pb/>
+<p><head>Omelet</head> <unclear>1/2U</unclear><lb/>
+eggs 3<lb/>
+soaked french beans 1 quart 2<lb/>
+Onions 1<lb/>
+<unclear>sorrel</unclear> lettuce<lb/>
+turnips }1<lb/>
+herbs &amp; spice 1<lb/>
+oatmeal 1/2 lb 2<lb/>
+lard 1oz 1/2<lb/>
+water 2 quarts<lb/>
+labour<lb/>
+__________________<lb/>
+<lb/></p>
+<p>Chop the herbs,<lb/>
+mix 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.<lb/></p>
+<p>May be varied by using<lb/>
+any kind of <unclear><gap/><gap/> or </unclear> grain, chopped<lb/>
+potatoes, red herring &amp;c<lb/></p><pb/>
+<p><head>Neats foot pudding</head><lb/>
+<unclear>3<add>d</add> per lb</unclear><lb/>
+Neats foot 1 lb 2<lb/>
+<unclear>Suit</unclear> 1/4 lb 1 3/4<lb/>
+eggs 4<lb/>
+raisins 1lb 5<lb/>
+oatmeal 1lb 1<lb/>
+milk 1qt 2<lb/>
+_____________________<lb/>
+<unclear><gap/>3 1/2</unclear><lb/></p>
+<p>Slice the neats foot,<lb/>
+chop the <unclear>suit</unclear> mix<lb/>
+the whole together<lb/>
+and boil or bake it<lb/></p><pb/>
+<p><head>Scotch oatmeal pudding</head><lb/>
+<unclear>2<add>d</add>U</unclear><lb/>
+Oatmeal 1qt 3 1/2<lb/>
+liver 1lb 1<lb/>
+<unclear>Suet</unclear> 2oz 1<lb/>
+herbs spice onions 1<lb/>
+labour<lb/>
+water 1 qt 1/2<lb/>
+______________________<lb/>
+<lb/></p>
+<p>Pound the liver mix<lb/>
+the ingredients &amp; boil<lb/>
+or bake the pudding<lb/></p><pb/>
+<p><head>Pudding with potatoes</head><lb/>
+/4lb<lb/>
+Oatmeal 1qt 3 1/2<lb/>
+liver 2lb 2<lb/>
+<unclear>suet</unclear> 1/4 lb 1 3/5<lb/>
+onions spice herbs 2<lb/>
+labour 1<lb/>
+smashed potatoes  5lb 2 1/2<lb/>
+water<lb/>
+_____________________<lb/>
+<unclear>1<gap/>0 3/4</unclear><lb/></p><pb/>

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JB/107/111/003: Difference between revisions

Revision as of 17:37, 11 March 2013

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