DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 13

To make a Fine Cheese; 13 Take 4 quarts of new milk & one quart of good Creame & sett it together as warm as from the Cowe when it is Come gather it together with your hands as gently as you Can in the payle wth. as little breakinge the curd as you Can then take out the whey & put the Curd into the fatt in the Cloth & very softly get the rest of the whey forth & lay on a weight of 6 [lb.?] not putting it in the press at all & as soon as it is settled turn it in a dry cloth & salt it accordinge to discretion & turn it in dry cloth euery quarter of an houre or as soone as the cloth is wett & soe lett it lie with that wett & shiftinge 2 dayes then keepe it uppon a table to drie with a cheese fatt whelmed ouer it euery day turninge & wipeing it & lay it in fresh plates, it wilbe readie in a fortnight or somewhat more; A Good way to make mince pyes; take 2 neats tongues & boyle them till they be tender then pare of the outsides & shred them very small put in also the brauns of 2 Capons being roasted before shred all theis uery small & put in twice as much sewet as meat & lett the sewett be first very cleane picked from the kernels & bloudie strings when your paste is readie then season the meat puting in salt cinamon & nutmegg finely beaten a little suger half a pound of reasons of the sun stoned & shred as many Corrans as you think fitt for that meat which wilbe 5 or 6 pound shred allso some dates & oring peele & put in a few Carraway seeds 4 or 5 spoon fulls of rosewater must bee put in after you haue well mingled the other things when the pyes are filled you must haue of the fruite & dates & orring peele & seeds to lay a top of them, then lid them & keep them in a coole place couered with a cloth & bake them as you use them & they will keepe soe 5 or 6 daies without being sowre if it be in the winter;

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To make a Fine Cheese; 13 Take 4 quarts of new milk & one quart of good Creame & sett it together as warm as from the Cowe when it is Come gather it together with your hands as gently as you Can in the payle wth. as little breakinge the curd as you Can then take out the whey & put the Curd into the fatt in the Cloth & very softly get the rest of the whey forth & lay on a weight of 6 [lb.?] not putting it in the press at all & as soon as it is settled turn it in a dry cloth & salt it accordinge to discretion & turn it in dry cloth euery quarter of an houre or as soone as the cloth is wett & soe lett it lie with that wett & shiftinge 2 dayes then keepe it uppon a table to drie with a cheese fatt whelmed ouer it euery day turninge & wipeing it & lay it in fresh plates, it wilbe readie in a fortnight or somewhat more; A Good way to make mince pyes; take 2 neats tongues & boyle them till they be tender then pare of the outsides & shred them very small put in also the brauns of 2 Capons being roasted before shred all theis uery small & put in twice as much sewet as meat & lett the sewett be first very cleane picked from the kernels & bloudie strings when your paste is readie then season the meat puting in salt cinamon & nutmegg finely beaten a little suger half a pound of reasons of the sun stoned & shred as many Corrans as you think fitt for that meat which wilbe 5 or 6 pound shred allso some dates & oring peele & put in a few Carraway seeds 4 or 5 spoon fulls of rosewater must bee put in after you haue well mingled the other things when the pyes are filled you must haue of the fruite & dates & orring peele & seeds to lay a top of them, then lid them & keep them in a coole place couered with a cloth & bake them as you use them & they will keepe soe 5 or 6 daies without being sowre if it be in the winter;