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Ann Kenwrick cookbook, 1770
Page 133
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White wine Vinegar as you think fitt and halfe a Pound of brown Sugar, tye them down close with a Bladder and Leather, let the pickle be Strong enough To bear an Egg. To Keep Grreen Pease. Gather them Young make a pott of water boile and put Them in, let them have 3 or 4 boiles, then dry them in a Cloth on your Table very well and put them into Glass Bottles which must be well dryed, fill them to the Necks Poure over it melted butter Mutton fatt, Cork them Down Close, Set them in your Celler, when you use them make Your water boile before you put them in, and put in a Spoon full of fine Sugar, and a Good piece of butter, And when they are boiled take them up thick. To Keep Goosberries. Take the largest Dutch Goosberries before they chang their Collour at full growth, top and taile them don't cut Them to close, put them into a wide mouth Glass Bottle, which must be very dry, Stop them down and Put them into a little cold water, Set them over the fire, Let them heat leasurally and when you think the Goosberries are Scall'd take them out, and when they are Cold knock in the Corks and Seale them down, Set them In the Oven [hafter?] houshhold bread, be Sure you dont Let them be over done, when you See they begin to break They are enough. Currants doe the Same way only Strip Them of the Stalks. Damasons are done the Same way Only put them into Stone bottles, Cover them with melted Mutton Suett, and if in a great pott an Inch above the Damasons but they are best in bottles for when you Open the pott you must use them, or else they will take Aire and be Spoyled. Duck Soop. Take beef Mutton and Some Veal and Scum it and Season it with Some whole Mace, Cloves Pepper and Salt And Sweet herbs, Some Oinons, 2 or 3 Carrets Some Solery
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White wine Vinegar as you think fitt and halfe a Pound of brown Sugar, tye them down close with a Bladder and Leather, let the pickle be Strong enough To bear an Egg. To Keep Grreen Pease. Gather them Young make a pott of water boile and put Them in, let them have 3 or 4 boiles, then dry them in a Cloth on your Table very well and put them into Glass Bottles which must be well dryed, fill them to the Necks Poure over it melted butter Mutton fatt, Cork them Down Close, Set them in your Celler, when you use them make Your water boile before you put them in, and put in a Spoon full of fine Sugar, and a Good piece of butter, And when they are boiled take them up thick. To Keep Goosberries. Take the largest Dutch Goosberries before they chang their Collour at full growth, top and taile them don't cut Them to close, put them into a wide mouth Glass Bottle, which must be very dry, Stop them down and Put them into a little cold water, Set them over the fire, Let them heat leasurally and when you think the Goosberries are Scall'd take them out, and when they are Cold knock in the Corks and Seale them down, Set them In the Oven [hafter?] houshhold bread, be Sure you dont Let them be over done, when you See they begin to break They are enough. Currants doe the Same way only Strip Them of the Stalks. Damasons are done the Same way Only put them into Stone bottles, Cover them with melted Mutton Suett, and if in a great pott an Inch above the Damasons but they are best in bottles for when you Open the pott you must use them, or else they will take Aire and be Spoyled. Duck Soop. Take beef Mutton and Some Veal and Scum it and Season it with Some whole Mace, Cloves Pepper and Salt And Sweet herbs, Some Oinons, 2 or 3 Carrets Some Solery
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