JB/107/111/002

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Copied 25 Jan 1796 Meat Dishes, Soups

Liverpudding questionable reading 3/4 lb

Liver 2lb 2 Hogs flay 1/2 Peasemeal 1lb 1 Herbs /2 Labour /2

             5/2

Chop the liver & flay,mix them with the peasemeal mois with water, boil the mixture or bake it in a pan. —

Sweet Liver Pudding

Liver 3lb1 1/2 lb 3 Lights questionable reading 3 Flay 1lb 6 raisins 1lb 5 malt dust 1 peck 1/2 sweet herbs & spice 2 Labour 2

 questionable reading

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

Liver lights such as with the preceding, potatoes 1 peck 6 onions with 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 /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 questionable reading it into pans for baking or boiling with 6lb of beef it would be 2 1/4 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

Blackpudding 1/4lb 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 less pieces than cubes of quearter of an inch or thereabouts.

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Sausages 1/2 lb

Beef 1lb 4 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

With 10lb of beef would be 2/2 per lb

Or with 6lb of beef & 6lb of sweet bread & kidney 2/2 lb

into vegetable soup, fried or baked to eat with potatoes or any other vegetable.

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Soup 2 quart Bonejelly 2qt 4 Liver pounded 1lb 1 foot 1lb 2 fired onions 2 herbs & spice 2 water one gall. labour 1

                    1,,0

1/2 quart Bonejelly 2qts 4 foot 2lb 4 on palate 1/2lb 1 calves tripe&c 3lb 3 herbs & spice 2 labour 1 water 2 galls. —

                   1,,3

Pease soup 11/2qts Bonejelly 2qts 4 pease 1 qt 2 liver 2lb 2 herbs & spice 2 water one gall. labour 1

                   D 11

Pease soup 1 qt Jelly 2 qts 3 pease 1 qt 2 water one gall. spice 1 labor 1 red herring ./2

                   7/2

Green pease soup 2qt Jelly 2qts 3 dry pease 1 pint 1 green " " 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 and press them through a sieve add the pease & jelly & boil it .

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Barley soup 1/2qt Boiled barley 2 qts 3 mashed turnips 2qts 1 bonejelly 2qt 4 foot 1lb 2 beef 1lb 4 potatoes 4lb 1 herbs spice &c 2 labour 2 water 6qts

                        1,,7

The same with four pounds of beef 2/2 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
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