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Meat Dishes, Soups</head>
Meat Dishes, Soups</head>


Liverpudding <unclear>questionable reading</unclear> 3/4 lb
<p>Liverpudding<lb/> 1 3/4 lb &#x2014;<lb/>
Liver 2lb &#x2014; 2<lb/>
Hogs flay 1/4 lb &#x2014; 1/2<lb/>
Peasemeal 1 lb &#x2014; 1<lb/>
Herbs &#x2014; 1/2<lb/>
Labour &#x2014; 1/2<lb/>         
&#x2014; 5 1/2</p>


Liver 2lb    2
<p>Chop the liver &amp;<lb/> flay, mix them with<lb/> the peasemeal moistened<lb/> with water, boil<lb/> the mixture or bake<lb/> it in a pan. &#x2014;</p>
Hogs flay <gap/>   1/2
Peasemeal 1lb  1
Herbs          /2
Labour        <hi rend='underline'> /2
</hi>            
              5/2


Chop the liver & flay,mix them with the peasemeal <sic>mois</sic> <gap/> with water, boil the mixture or bake it in a pan.
<p>Sweet Liver Pudding<lb/>
&#x2014;
1 1/2 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 1/2<lb/>
sweet herbs &amp; spice 2<lb/>
Labour &#x2014; 2<lb/>
1 10 1/2<lb/></p>


<head>Sweet Liver Pudding</head>
<p>Boil the liver and<lb/> lights a quarter of<lb/> an hour chop them<lb/> &amp; the suet moisten<lb/> the malt dust with<lb/> the water the liver<lb/> was boiled in, mix<lb/> the ingredients &amp; boil them &#x2014;</p>


Liver 3lb<hi rend='superscript'>1 1/2 lb</hi>   3
<p>Sweet Liver Pudding<lb/>
Lights  <unclear>questionable reading</unclear>       3
2<hi rend='superscript'>d</hi> lb &#x2014;<lb/>
Flay 1lb      6
The same as the<lb/> preceding substituting<lb/> 1/2 a peck of<lb/> grits for the malt<lb/> dust.</p>
raisins 1lb  5
malt dust 1 peck 1/2
sweet herbs & spice  2
Labour  2
  <unclear>questionable reading</unclear>


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 &#x2014;
<p>Liver pudding with onion &#x2014; 1/2lb<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 &amp; spice &#x2014; 2
Labour &#x2014; 2<lb/>
2 0</p>


<head>Sweet Liver Pudding</head>
<pb/>
2d lb
The same as the preceding substituting 1/2 a peck of grits for the malt dust.


<head>Liver pudding with onion&#x2014; 1/2lb</head>
Beef sausagemeat<lb/>
1 <hi rend='superscript'>3</hi>/4 lb &#x2014;<lb/>
Beef 3lb &#x2014; &#x2014; 1,,0<lb/>
Suet <hi rend='superscript'>1</hi>/2 lb 3<hi rend='superscript'>1</hi>/2
Lights 1 lb &#x2014; &#x2014; 1<lb/>
Spice &#x2014; &#x2014; 2<lb/>
Labour &#x2014; 2<lb/>
maize flour <hi rend='superscript'>1</hi>/2 peck 9<lb/>
              2,,5 <hi rend='superscript'>1</hi>/2</p>


Liver lights such as with the preceding, potatoes 1 peck    6
Soak the flour in<lb/> warm water till<lb/> it becomes a very<lb/> thick paste, mix<lb/> in the spice & amp;<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>
onions with tops  2
<p>With 6lb of beef it would be 2 <hi rend='superscript'>1</hi>/4 <add>per</add> lb.</p>
celery tops parsley herbs & spice    2
<p>The same kind<lb/> of mixture may<lb/> be varied by adding<lb/> sweet herbs, onions &amp; or turnips,<lb/> carrots & potatoes,<lb/> when vegetables<lb/> are used a small quantity of<lb/> red herring would<lb/> improve the flavour</p>
Labour &#x2014;  2
2.0


<p>paragraph</p>
<p>Blackpudding <hi rend='superscript'>1</hi>/4lb<lb/>
Suet <hi rend='superscript'>1</hi>/2 lb &#x2014; 3<hi rend='superscript'>1</hi>/2<lb/>
Herbs &amp; 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 &#x2014; 1<hi rend='superscript'>1</hi>/2<lb/>
9 &#x2014;</p>


Beef sausagemeat 1 3/4 lb
<p>Stir salt into<lb/> the blood while hot 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/> &amp; suet not to be<lb/> chopped into less pieces<lb/> than cubes of a<lb/> quarter of an inch or thereabouts &#x2014;</p>
Beef 3lb      1.0
<pb/>
Suet /2 lb   3/2
Lights 1lb      1
Spice          2
Labour          2
maize flour    9
              2,,5 ./2


Soak the flour in the warm water till it becomes a very thick paste, mix in the spice & the other ingredientschopped, roll the mixture into balls or cakes for frying or <unclear>questionable reading</unclear> it into pans for baking or boiling with 6lb of beef it would be 2 1/4 lb.
<p>Sausages <hi rend='superscript'>1</hi>/2 lb<lb/>
The same kindof 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
Beef 1lb &#x2014; 4<lb/>
suet 1lb<hi rend='superscript'>1</hi>/2 &#x2014; 10<hi rend='superscript'>1</hi>/2<lb/>
liver 2lb 2<lb/>
lights 3lb 3<lb/>
melt 1lb 1<lb/>lb
Calves tripe &amp;c 3lb 3<lb/>
mashed potatoes 1lb 9<lb/>
kidney 1lb 3<lb/>
onions herbs &amp; spice 4<lb/>
labour 4</lb>
guts 1<lb/>
water one pint<lb/>
if for immediate<lb/>
use &#x2014;<lb/>
3,,8 <hi rend='superscript'>1</hi>/2</p>


Blackpudding 1/4lb
<p>Chop and mix<lb/> the ingredients,<lb/> press them very<lb/> tight into the<lb/> skins &#x2014;</p>
Suet 1/2 lb     3 1/2
Herbs & Spice  1
Potatoes 4lb    1
Blood 2qts      1
Onions          1/2
Skins          1/2
Labour        1 1/2
                9


Stir salt into the blood while hot to prevent a separationof 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 <unclear>less</unclear> pieces than cubes of <gap/> quearter of an inch or thereabouts.
<p>With 10<hi rend='superscript'>lb</hi> of beef<lb/> would be 2<hi rend='superscript'>1</hi>/2 per lb</p>


<p>paragraph</p>
<p>Or with 6lb<lb/> of beef &amp; 6lb of sweet<lb/> bread &amp; kidney 2<hi rend='superscript'>1</hi>/2lb</p>


<head>Sausages 1/2 lb</head>
<p>May be put into<lb/> any vegetable soups.<lb/> Fried or baked to<lb/> eat with potatoes<lb/> or any other vegetable.<lb/>


Beef 1lb      4
<pb/>
suet 1lb/2    10/2
liver 2lb      2
lights 3lb    3
melt 1lb      1
Calves tripe&c3lb      3
mashed potatoes 1lb    9
kidney 1lb            3
onions herbs & spice  4
labour                4
guts                  1
water one pint
if for immediate use
                    3,, /2


Chop and mix the ingredients, press them very tight into the skins
<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 &amp; spice 2<lb/>
water one gall.<lb/> &#x2014;
labour &#x2014; 1<lb/>
1,,0</p>


With 10lb of beef would be 2/2 per lb
<p><hi rend='superscript'>1</hi>/2 quart<lb/>
 
Bonejelly 2q<hi rend='superscript'>ts</hi> 4<lb/>
Or with 6lb of beef & 6lb of sweet bread & kidney 2/2 lb
neatsfoot 2lb 4<lb/>
 
ox palate <hi rend='superscript'>1</hi>/2lb 1<lb/>
<gap/> into <gap/> vegetable soup, fried or baked to eat with potatoes or any other vegetable.
calves tripe&amp;c 3lb 3<lb/>
 
herbs &amp; spice 2<lb/>
<p>paragraph</p>
labour 1<lb/>
 
Soup 2 quart
Bonejelly 2qt        4
Liver pounded 1lb    1
<gap/> foot 1lb      2
fired onions        2
herbs & spice        2
water one gall.
labour              1
                    1,,0
 
 
1/2 quart
Bonejelly 2qts      4
<gap/> foot 2lb      4
on palate 1/2lb     1
calves tripe&c 3lb   3
herbs & spice       2
labour               1
water 2 galls. &#x2014;
water 2 galls. &#x2014;
                    1,,3
1,,3</p>


Pease soup 11/2qts
<p>Peasesoup 1<hi rend='superscript'>1</hi>/2<hi rend='superscript'>d</hi>qtr<lb/>
Bonejelly 2qts       4
Bonejelly 2qts 4<lb/>
pease 1 qt           2
pease 1 qt 2<lb/>
liver 2lb           2
liver 2lb 2<lb/>
herbs & spice       2
herbs &amp; spice 2<lb/>
water one gall.
water one gall.<lb/>
labour               1
labour &#x2014; 1<lb/>
                    D 11
D 11</p>


Pease soup 1 qt
<p>Peasesoup 1<hi rend='superscript'>d</hi>qt<lb/>
Jelly 2 qts         3
Jelly 2 <hi rend='superscript'>qts</hi> 3<lb/>
pease 1 qt           2
pease 1 qt 2<lb/>
water one gall.
water one gall.<lb/>
spice               1
spice 1<lb/>
labor               1
labor 1<lb/>
red herring         ./2
red herring <hi rend='superscript'>1</hi>/2<lb/>
                    7/2
7<hi rend='superscript'>1</hi>/2</p>


Green pease soup 2qt
<p>Greenpease Soup 2<hi rend='superscript'>d</hi>qt<lb/>
Jelly 2qts          3
Jelly 2<hi rend='superscript'>qts</hi> &#x2014; 3<lb/>
dry pease 1 pint     1
drypease 1 pint 1<lb/>
green "    "        3
green d<hi rend='superscript'>o</hi> d<hi rend='superscript'>o</hi> 3<lb/>
spinach, lettuce, sorrel, celery   2
spinach, lettuce,<lb/>
water 3qts           
sorrel, celery - <!-- All bracketed together --> 2<lb/>
spice               1
water 3qts<lb/>            
labor               1
spice &#x2014; 1<lb/>
                    11
labor 1<lb/>
11</p>


Boil the dry pease herbs & greens in water till soft, pound them and press them through a sieve add the pease & jelly & boil it .
<p>Boil the dry<lb/> pease herbs &amp; greens<lb/> in water till soft,<lb/> pound them &amp; press them through<lb/> a sieve add the<lb/> pease &amp; Jelly &amp;<lb/>
boil it.</p>


<p>paragraph</p>
<pb/>


Barley soup 1/2qt
<p>Barley soup 1<hi rend='superscript'>1</hi>/2qt<lb/>
Boiled barley 2 qts       3
Boiled barley 2 <hi rend='superscript'>qts</hi> 3<lb/>
mashed turnips 2qts      1
mashed turnips 2 <hi rend='superscript'>qts</hi> 1<lb/>
bonejelly 2qt            4
bonejelly 2<hi rend='superscript'>qt</hi> &#x2014; 4<lb/>
<gap/> foot 1lb           2
neatsfoot 1lb &#x2014; 2<lb/>
beef 1lb                 4
beef 1lb 4<lb/>
potatoes 4lb             1
potatoes 4lb 1<lb/>
herbs spice &c           2
herb,s spice, &amp;c 2<lb/>
labour                   2
labour &#x2014; 2<lb/>
water 6qts
water 6qts<lb/>
                        1,,7
1,,7</p>


The same with four pounds of beef 2/2 per qt
<p>The same with four pounds of beef 2<hi rend='superscript'>d</hi><hi rend='superscript'>1</hi>/2 per qt.</p>




Revision as of 15:30, 11 March 2013

Click Here To Edit

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 & amp;
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
lb Calves tripe &c 3lb 3
mashed potatoes 1lb 9
kidney 1lb 3
onions herbs & spice 4
labour 4</lb> 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.

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

002

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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