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English cookbook, 1820
Page 299
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Take The Pigs head & rub it over with Sat petre. along with as many of the feet as you choose - put moderately of common Salt - put in underneath The stone that it may receive the liquor which runs from the bacon let it remain so for three or four days. The night before you boil it put water so is enough to cover it. Wash it well; and boil it till the bones come out. cut it in pieces and pick all the little bones & gristles out, put the Skin all round the inside the tin add some salt to the rest before you put it in the remainder with the Ears & Tongue cut into pieces and push'd amonst it let it stand with a heavy weight upon it till the next day then take it out Make a Pickle and put it in -
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Take The Pigs head & rub it over with Sat petre. along with as many of the feet as you choose - put moderately of common Salt - put in underneath The stone that it may receive the liquor which runs from the bacon let it remain so for three or four days. The night before you boil it put water so is enough to cover it. Wash it well; and boil it till the bones come out. cut it in pieces and pick all the little bones & gristles out, put the Skin all round the inside the tin add some salt to the rest before you put it in the remainder with the Ears & Tongue cut into pieces and push'd amonst it let it stand with a heavy weight upon it till the next day then take it out Make a Pickle and put it in -
Szathmary Culinary Manuscripts and Cookbooks
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