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'' | <head>Copied 25 Jan 1796<lb/> | ||
Meat Dishes, Soups</head> | |||
<p>Liverpudding<lb/> 1 <hi rend='superscript'>3</hi>/4 lb —<lb/> | |||
Liver 2lb — 2<lb/> | |||
Hogs flay 1/4 lb — <hi rend='superscript'>1</hi>/2<lb/> | |||
Peasemeal 1 lb — 1<lb/> | |||
Herbs — <hi rend='superscript'>1</hi>/2<lb/> | |||
Labour — <hi rend='superscript'>1</hi>/2<lb/> | |||
— 5 <hi rend='superscript'>1</hi>/2</p> | |||
<p>Chop the liver &<lb/> flay, mix them with<lb/> the peasemeal moistened<lb/> with water, boil<lb/> the mixture or bake<lb/> it in a pan. —</p> | |||
<p>Sweet Liver Pudding<lb/> | |||
1 <hi rend='superscript'>1</hi>/2 lb<lb/> | |||
Liver 3 lb 3<lb/> | |||
Lights d<hi rend='superscript'>o</hi> 3<lb/> | |||
Flay 1 lb 6<lb/> | |||
raisins 1 lb 5<lb/> | |||
malt dust 1 peck 1 <hi rend='superscript'>1</hi>/2<lb/> | |||
sweet herbs & spice 2<lb/> | |||
Labour — 2<lb/> | |||
1 10 <hi rend='superscript'>1</hi>/2<lb/></p> | |||
<p>Boil the liver and<lb/> lights a quarter of<lb/> an hour chop them<lb/> & the suet moisten<lb/> the malt dust with<lb/> the water the liver<lb/> was boiled in, mix<lb/> the ingredients & boil them —</p> | |||
<p>Sweet Liver Pudding<lb/> | |||
2<hi rend='superscript'>d</hi> lb —<lb/> | |||
The same as the<lb/> preceding substituting<lb/> <hi rend='superscript'>1</hi>/2 a peck of<lb/> grits for the malt<lb/> dust.</p> | |||
<p>Liver pudding with onion — <hi rend='superscript'>1</hi>/2lb<lb/> | |||
Liverlights such<lb/> as with the preceding<lb/> potatoes 1 peck 6<lb/> | |||
onions with <gap/> <hi rend='superscript'>e</hi> tops 2<lb/> | |||
celery tops parsley<lb/> herbs & spice — 2 | |||
Labour — 2<lb/> | |||
2 0</p> | |||
<pb/> | |||
<p>Beef sausagemeat<lb/> | |||
1 <hi rend='superscript'>3</hi>/4 lb —<lb/> | |||
Beef 3lb — — 1,,0<lb/> | |||
Suet <hi rend='superscript'>1</hi>/2 lb 3<hi rend='superscript'>1</hi>/2<lb/> | |||
Lights 1 lb — — 1<lb/> | |||
Spice — — 2<lb/> | |||
Labour — 2<lb/> | |||
maize flour <hi rend='superscript'>1</hi>/2 peck 9<lb/> | |||
2,,5 <hi rend='superscript'>1</hi>/2</p> | |||
<p>Soak the flour in<lb/> warm water till<lb/> it becomes a very<lb/> thick paste, mix<lb/> in the spice &<lb/> the other ingredients<lb/> chopped,<lb/> roll the mixture<lb/> into balls or cakes<lb/> for frying or press<lb/> it into pans for<lb/> baking or boiling.</p> | |||
<p>With 6lb of beef it would be 2 <hi rend='superscript'>1</hi>/4 <add>per</add> lb.</p> | |||
<p>The same kind<lb/> of mixture may<lb/> be varied by adding<lb/> sweet herbs, onions & or turnips,<lb/> carrots & potatoes,<lb/> when vegetables<lb/> are used a small quantity of<lb/> red herring would<lb/> improve the flavour</p> | |||
<p>Blackpudding <hi rend='superscript'>1</hi>/4lb<lb/> | |||
Suet <hi rend='superscript'>1</hi>/2 lb — 3<hi rend='superscript'>1</hi>/2<lb/> | |||
Herbs & Spice 1<lb/> | |||
Potatoes 4lb 1<lb/> | |||
Blood 2qts 1<lb/> | |||
Onions <hi rend='superscript'>1</hi>/2<lb/> | |||
Skins <hi rend='superscript'>1</hi>/2<lb/> | |||
Labour — 1<hi rend='superscript'>1</hi>/2<lb/> | |||
9 —</p> | |||
<p>Stir salt into<lb/> the blood while hot<lb/> to prevent a separation<lb/> of the parts,<lb/> chop the potatoes, onions,<lb/> herbs and suet,<lb/> mix the ingredients,<lb/> fill the skins,<lb/> tie them in lengths<lb/> of about a foot, boil<lb/> the puddings half<lb/> an hour. The potatoes<lb/> & suet not to be<lb/> chopped into less pieces<lb/> than cubes of a<lb/> quarter of an inch or thereabouts —</p> | |||
<pb/> | |||
<p>Sausages <hi rend='superscript'>1</hi>/2 lb<lb/> | |||
Beef 1lb — 4<lb/> | |||
suet 1lb<hi rend='superscript'>1</hi>/2 — 10<hi rend='superscript'>1</hi>/2<lb/> | |||
liver 2lb 2<lb/> | |||
lights 3lb 3<lb/> | |||
melt 1lb 1<lb/> | |||
Calves tripe &c 3lb 3<lb/> | |||
mashed potatoes 1lb 9<lb/> | |||
kidney 1lb 3<lb/> | |||
onions herbs & spice 4<lb/> | |||
labour 4<lb/> | |||
guts 1<lb/> | |||
water one pint<lb/> | |||
if for immediate<lb/> | |||
use —<lb/> | |||
3,,8 <hi rend='superscript'>1</hi>/2</p> | |||
<p>Chop and mix<lb/> the ingredients,<lb/> press them very<lb/> tight into the<lb/> skins —</p> | |||
<p>With 10<hi rend='superscript'>lb</hi> of beef<lb/> would be 2<hi rend='superscript'>1</hi>/2 per lb</p> | |||
<p>Or with 6lb<lb/> of beef & 6lb of sweet<lb/> bread & kidney 2<hi rend='superscript'>1</hi>/2lb</p> | |||
<p>May be put into<lb/> any vegetable soups.<lb/> Fried or baked to<lb/> eat with potatoes<lb/> or any other vegetable.</p> | |||
<pb/> | |||
<p>Soup 2<hi rend='superscript'>d</hi> quart<lb/> | |||
Bonejelly 2qt 4<lb/> | |||
Liver pounded 1lb 1<lb/> | |||
Neatsfoot 1lb 2<lb/> | |||
fried onions 2<lb/> | |||
herbs & spice 2<lb/> | |||
water one gall.<lb/> — | |||
labour — 1<lb/> | |||
1,,0</p> | |||
<p><hi rend='superscript'>1</hi>/2 quart<lb/> | |||
Bonejelly 2q<hi rend='superscript'>ts</hi> 4<lb/> | |||
neatsfoot 2lb 4<lb/> | |||
ox palate <hi rend='superscript'>1</hi>/2lb 1<lb/> | |||
calves tripe&c 3lb 3<lb/> | |||
herbs & spice 2<lb/> | |||
labour 1<lb/> | |||
water 2 galls. — | |||
1,,3</p> | |||
<p>Peasesoup 1<hi rend='superscript'>1</hi>/2<hi rend='superscript'>d</hi>qtr<lb/> | |||
Bonejelly 2qts 4<lb/> | |||
pease 1 qt 2<lb/> | |||
liver 2lb 2<lb/> | |||
herbs & spice 2<lb/> | |||
water one gall.<lb/> | |||
labour — 1<lb/> | |||
D 11</p> | |||
<p>Peasesoup 1<hi rend='superscript'>d</hi>qt<lb/> | |||
Jelly 2 <hi rend='superscript'>qts</hi> 3<lb/> | |||
pease 1 qt 2<lb/> | |||
water one gall.<lb/> | |||
spice 1<lb/> | |||
labor 1<lb/> | |||
red herring <hi rend='superscript'>1</hi>/2<lb/> | |||
7<hi rend='superscript'>1</hi>/2</p> | |||
<p>Greenpease Soup 2<hi rend='superscript'>d</hi>qt<lb/> | |||
Jelly 2<hi rend='superscript'>qts</hi> — 3<lb/> | |||
drypease 1 pint 1<lb/> | |||
green d<hi rend='superscript'>o</hi> d<hi rend='superscript'>o</hi> 3<lb/> | |||
spinach, lettuce,<lb/> | |||
sorrel, celery - <!-- All bracketed together --> 2<lb/> | |||
water 3qts<lb/> | |||
spice — 1<lb/> | |||
labor 1<lb/> | |||
11</p> | |||
<p>Boil the dry<lb/> pease herbs & greens<lb/> in water till soft,<lb/> pound them & press them through<lb/> a sieve add the<lb/> pease & Jelly &<lb/> | |||
boil it.</p> | |||
<pb/> | |||
<p>Barley soup 1<hi rend='superscript'>1</hi>/2qt<lb/> | |||
Boiled barley 2 <hi rend='superscript'>qts</hi> 3<lb/> | |||
mashed turnips 2 <hi rend='superscript'>qts</hi> 1<lb/> | |||
bonejelly 2<hi rend='superscript'>qt</hi> — 4<lb/> | |||
neatsfoot 1lb — 2<lb/> | |||
beef 1lb 4<lb/> | |||
potatoes 4lb 1<lb/> | |||
herb,s spice, &c 2<lb/> | |||
labour — 2<lb/> | |||
water 6qts<lb/> | |||
1,,7</p> | |||
<p>The same with four pounds of beef 2<hi rend='superscript'>d</hi><hi rend='superscript'>1</hi>/2 per qt.</p> | |||
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{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}}{{Completed}} | ||
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
---page break---
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.
|
Identifier: | JB/107/111/002"JB/" can not be assigned to a declared number type with value 107. |
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1796-01-25 |
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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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