DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Carr family cookbook, 1741-1753

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Page 13

yoe sauce yn take ye yolk of an hard boyld egg shrad as small as dust and throw all over it so garnish it wth Lemon and sippets.  37  To Hash a Henn  Half rost yoe hen yn slice it thin sett it to stew and put to it a Pretty deal of watter so lett it stew a good while then put to it a little Lemon peal a little shollot; small shrad a little nutmegg and a little juce of Lemon or vinegar so thicken it up with 2 yolkes of eggs and a little cream add ye biggness of an egg of butter wth a little flower; have a care it don't crudel.  38  To Coller Beaf  For your Pickell take 7 or 8 quarts of watter & 1/2 lb of salt peter to a quart of bay salt Boyle it altogether abt a quarter of an hour skiming it very well  Let it stand tell it be could & yn pour it out Gently Leaving ye bottam behind.  This quanty of Pickell is suficient for two Ribbs of Beaf which yo must bone and put into the Pickle lett it be all cover'd and so lay it in

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yoe sauce yn take ye yolk of an hard boyld egg shrad as small as dust and throw all over it so garnish it wth Lemon and sippets. 37 To Hash a Henn Half rost yoe hen yn slice it thin sett it to stew and put to it a Pretty deal of watter so lett it stew a good while then put to it a little Lemon peal a little shollot; small shrad a little nutmegg and a little juce of Lemon or vinegar so thicken it up with 2 yolkes of eggs and a little cream add ye biggness of an egg of butter wth a little flower; have a care it don't crudel. 38 To Coller Beaf For your Pickell take 7 or 8 quarts of watter & 1/2 lb of salt peter to a quart of bay salt Boyle it altogether abt a quarter of an hour skiming it very well Let it stand tell it be could & yn pour it out Gently Leaving ye bottam behind. This quanty of Pickell is suficient for two Ribbs of Beaf which yo must bone and put into the Pickle lett it be all cover'd and so lay it in