DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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100
Hunking Beef
Rub a round of Beef well with Salt petre finely powdered let it stand all night then rub it well with 2 ounces of all spice Ditto pepper a good deal of common salt & a little coarse sugar let it stand in the pickle 12 days. 
Lay some beef suet at the bottom & a good deal of the top cover it with coarse paste & bake it eight Hours when it comes out of the oven pour off the gravy.
If the round is very small 10 days in the pickle is sufficient & 7 hours will bake it.
Common white soup
A shin of Beef & a Knuckle of veal well boiled down with an onion & salt will make jelly enough for 5 or 6 times soup a quart of this when straind & cleared put into a stew pan thicken it with cream & flour it will take full half a pint of cream & a larger quantity of soup will of course take more cream. as much water as will quite cover the above will stew it into soup. The meat must then be taken from the bones & beat well in an wooden bowl seasoned with pepper & salt to your taste then put a little of the above gravy to moisten it a little put it down hard in a round dish with a trencher & weight and it will cut out solid in slices.

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100 Hunking Beef Rub a round of Beef well with Salt petre finely powdered let it stand all night then rub it well with 2 ounces of all spice Ditto pepper a good deal of common salt & a little coarse sugar let it stand in the pickle 12 days. Lay some beef suet at the bottom & a good deal of the top cover it with coarse paste & bake it eight Hours when it comes out of the oven pour off the gravy. If the round is very small 10 days in the pickle is sufficient & 7 hours will bake it. Common white soup A shin of Beef & a Knuckle of veal well boiled down with an onion & salt will make jelly enough for 5 or 6 times soup a quart of this when straind & cleared put into a stew pan thicken it with cream & flour it will take full half a pint of cream & a larger quantity of soup will of course take more cream. as much water as will quite cover the above will stew it into soup. The meat must then be taken from the bones & beat well in an wooden bowl seasoned with pepper & salt to your taste then put a little of the above gravy to moisten it a little put it down hard in a round dish with a trencher & weight and it will cut out solid in slices.