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Penelope Pemberton cookbook, Dec. 19, 1716
Page 132
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tape stret & even & boyle it in water yt first boyls tel lyu see ye cloth srink yn take it up & take of ye tape & let some one take hold of one end of ye cloth & yn ye outher & give it a poll tel ye cloth is stret about it yn tie it close at both ends: if it be tender set it in a pot yt it can stand strait up in & cover it with ye broth it was boyld in: or let it stand tel it be cold yn make a pickle of water viniger & white wine a blade or 2 or mase a litle lemon pil a litle salt & 10 or 12 peper corns a rase of ginge slit boyle all these & scim it well before yu put in ye white wine & let it be cold yn put in ye coller when it is cold: if yr meat be not large a gill of wine & a gill of viniger & ceep it for yr use ye next day take of ye tap & cloth ceep it coverd with pickle in a stret pot To coller a Hank or rib peese of beefe bone & skin ye beefe yn take 3 ounses or a quarter of a pound of salt peter or acording to ye thickness of ye beefe powder it very fine: mix with it about as much comon salt yn rub ye beefe with it very well & lay it in an arthen dripinpan for 5 or 6 days turne it once a day yn wash it in pump water & let it ly about an oure yn
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tape stret & even & boyle it in water yt first boyls tel lyu see ye cloth srink yn take it up & take of ye tape & let some one take hold of one end of ye cloth & yn ye outher & give it a poll tel ye cloth is stret about it yn tie it close at both ends: if it be tender set it in a pot yt it can stand strait up in & cover it with ye broth it was boyld in: or let it stand tel it be cold yn make a pickle of water viniger & white wine a blade or 2 or mase a litle lemon pil a litle salt & 10 or 12 peper corns a rase of ginge slit boyle all these & scim it well before yu put in ye white wine & let it be cold yn put in ye coller when it is cold: if yr meat be not large a gill of wine & a gill of viniger & ceep it for yr use ye next day take of ye tap & cloth ceep it coverd with pickle in a stret pot To coller a Hank or rib peese of beefe bone & skin ye beefe yn take 3 ounses or a quarter of a pound of salt peter or acording to ye thickness of ye beefe powder it very fine: mix with it about as much comon salt yn rub ye beefe with it very well & lay it in an arthen dripinpan for 5 or 6 days turne it once a day yn wash it in pump water & let it ly about an oure yn
Szathmary Culinary Manuscripts and Cookbooks
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