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Carr family cookbook, 1741-1753
Page 12
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and some strong broath a bundle of sweet hearbs and an onin Sett it into ye oven over night and in ye morning take it out and set it in again 2 hours before dinner to heat. 35 A Bisket Puding. Slice 1/2 lb of mappell bisket and put to it some thick cream ( a pint & 1/2 of cream let it be well sock'd 3 peaces of Cittron small cut, yo may cut some [fquar?] small bits of ye brown [illegible] of ye bisket & stir up wth yo [illegible ] in ton ye oven) 4 eggs well beat leaving out 1 of ye whits, some beaf suet small shard or marrow a little sugar and sake and sweet meats so mix all together and fill yoe pans 36 Stew'd Pidgeons Bone yoe Pidgeons and stuf them with force meat boyl them in Broth wth some whole peper and 2 onions cut in quartr when they are enough take ym up to drain and for sauce take some Brown Gravey and mangoe if yo have it (if not) some shalot small shard some green girkins small shard and a little musterd and Lemon skin lett it boyl well and make it a little thick wth flower and season it to yor tast; Then have ready a dry'd neats tongue boyl'd and split & broyl'd wth a little grated bread so lay it on yor dish with ye Pidgeons round it so pour one
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and some strong broath a bundle of sweet hearbs and an onin Sett it into ye oven over night and in ye morning take it out and set it in again 2 hours before dinner to heat. 35 A Bisket Puding. Slice 1/2 lb of mappell bisket and put to it some thick cream ( a pint & 1/2 of cream let it be well sock'd 3 peaces of Cittron small cut, yo may cut some [fquar?] small bits of ye brown [illegible] of ye bisket & stir up wth yo [illegible ] in ton ye oven) 4 eggs well beat leaving out 1 of ye whits, some beaf suet small shard or marrow a little sugar and sake and sweet meats so mix all together and fill yoe pans 36 Stew'd Pidgeons Bone yoe Pidgeons and stuf them with force meat boyl them in Broth wth some whole peper and 2 onions cut in quartr when they are enough take ym up to drain and for sauce take some Brown Gravey and mangoe if yo have it (if not) some shalot small shard some green girkins small shard and a little musterd and Lemon skin lett it boyl well and make it a little thick wth flower and season it to yor tast; Then have ready a dry'd neats tongue boyl'd and split & broyl'd wth a little grated bread so lay it on yor dish with ye Pidgeons round it so pour one
Szathmary Culinary Manuscripts and Cookbooks
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