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

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Page 27

How the spanish perfume should be burnt
When you bun then you must take a few Embers in a shovel with every little fire take one of the cakes & melt in your mouth and put it on the Embers if you [drefs] a perfuming pan with it you must take a pretty quantity and put it in your pan filling your pan with the best damask rose water and put fire under it making it boil so that it boils not dry but when your water is wasted put in more a perfuming pan dressed with last 20 years still putting more rose water as it dries away.
To Dress an Elc 
That a greate Elc and flea it as far as the tayle but pull not the skin quite off then draw it and wash it clean and in the belly put in the butter mixed with sweet herbs fennel chopped sweet margerum parslie a little time and rosemary also dash the elc in several placed and stuff it and draw on the skin again then tie it round and fasten it to 2 great skewers and so lay it upon a grid iron not too hot a fire and so turn it often and anoint it over with a feather with melted butter and when it is almost ready, let the butter alone and turn on the grid iron to dry which will make the skin crimp then serve it with butter and vinegar. 
To sonch an Elc
Take a great Elc and flea it and split it and take out the bone then lay it open then put on it corns of pepper little pieces of mace little pieces of rosemary, leaves and very small pieces of time then roll the elk hard like acholler of brawn and either bind it or sew it in clothes and seeth in water and salt and when it is sod but a little vinegar in the sowce and the elk being cold put it in. 
To dress Crabs
Boyle them as you doe lobsters then cut them opera in the top and butter the near within and put in sugar and cinnamon and a little vinegar lay the legs by the bodies or if you will butter them to

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How the spanish perfume should be burnt When you bun then you must take a few Embers in a shovel with every little fire take one of the cakes & melt in your mouth and put it on the Embers if you [drefs] a perfuming pan with it you must take a pretty quantity and put it in your pan filling your pan with the best damask rose water and put fire under it making it boil so that it boils not dry but when your water is wasted put in more a perfuming pan dressed with last 20 years still putting more rose water as it dries away. To Dress an Elc That a greate Elc and flea it as far as the tayle but pull not the skin quite off then draw it and wash it clean and in the belly put in the butter mixed with sweet herbs fennel chopped sweet margerum parslie a little time and rosemary also dash the elc in several placed and stuff it and draw on the skin again then tie it round and fasten it to 2 great skewers and so lay it upon a grid iron not too hot a fire and so turn it often and anoint it over with a feather with melted butter and when it is almost ready, let the butter alone and turn on the grid iron to dry which will make the skin crimp then serve it with butter and vinegar. To sonch an Elc Take a great Elc and flea it and split it and take out the bone then lay it open then put on it corns of pepper little pieces of mace little pieces of rosemary, leaves and very small pieces of time then roll the elk hard like acholler of brawn and either bind it or sew it in clothes and seeth in water and salt and when it is sod but a little vinegar in the sowce and the elk being cold put it in. To dress Crabs Boyle them as you doe lobsters then cut them opera in the top and butter the near within and put in sugar and cinnamon and a little vinegar lay the legs by the bodies or if you will butter them to