DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 128

Them out and tye them up in clean clothes hard and close, and hang them up till they be cold, Then Scum of all the fatt of the prickle and When they are cold both, put them in the boiling Of the pickle as you See occasion, and eat it With oyle and vinegar [Sheakeing?] up all thick Together, or the juice of Lemmon.
To Coller Pigg.
Take fatt Pigg, cut the head Chine him down The back, take out all the bones and Grissles, Take care you don't cut the Skin, then lay it In spring water over night, and the next Morning dry it in a Cloth, cut each Side in Haloes, season it with Salt, whole Pepper, a Bay leafe or 2, when they are tender take them up and tye them very tite, and hang them up Till they are cold, Season the head the same way Tye it up in a Cloth, the towsing drink is bran Milk and water, Strain out the bran Milk and water, Strain out the bran and Scum Of all the fatt let your collaur be cold before You put them in, Eat them with what you Please.
To Coller Eells.
Flea them rip up their bellies take out their Gutts and bones, Season them with Salt Pepper and Nut-megg Sweet herbs and bay leaf Shread Amongst it a little Lemmon peel, then role them Close, hard at both ends and put them in the Pickle which must boile and have ready To put them in, make it Eel bones Salt, pepper And a bunch of Sweet herbs, 2 or 3 bay leaves A Sprig of Rosemary, when all the goodness Is out of the bones, take them out and and tye Them up close and tite, let them hang up to be Cold, and when the liquor is cold, Scum of all the Fatt, keep them in the pickle boiling it up as You doe See occasion, eat it with Oyle and Vinegar, or the juice of Lemmon.
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Them out and tye them up in clean clothes hard and close, and hang them up till they be cold, Then Scum of all the fatt of the prickle and When they are cold both, put them in the boiling Of the pickle as you See occasion, and eat it With oyle and vinegar [Sheakeing?] up all thick Together, or the juice of Lemmon. To Coller Pigg. Take fatt Pigg, cut the head Chine him down The back, take out all the bones and Grissles, Take care you don't cut the Skin, then lay it In spring water over night, and the next Morning dry it in a Cloth, cut each Side in Haloes, season it with Salt, whole Pepper, a Bay leafe or 2, when they are tender take them up and tye them very tite, and hang them up Till they are cold, Season the head the same way Tye it up in a Cloth, the towsing drink is bran Milk and water, Strain out the bran Milk and water, Strain out the bran and Scum Of all the fatt let your collaur be cold before You put them in, Eat them with what you Please. To Coller Eells. Flea them rip up their bellies take out their Gutts and bones, Season them with Salt Pepper and Nut-megg Sweet herbs and bay leaf Shread Amongst it a little Lemmon peel, then role them Close, hard at both ends and put them in the Pickle which must boile and have ready To put them in, make it Eel bones Salt, pepper And a bunch of Sweet herbs, 2 or 3 bay leaves A Sprig of Rosemary, when all the goodness Is out of the bones, take them out and and tye Them up close and tite, let them hang up to be Cold, and when the liquor is cold, Scum of all the Fatt, keep them in the pickle boiling it up as You doe See occasion, eat it with Oyle and Vinegar, or the juice of Lemmon. To