DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Catherine Russell cookbook, ca. 1740s

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Page 15

To Make Sausages
Cut a much of the Hogg as you are to use and cut it Small put in Cloves Mace Pepper Salt Sage Yolks of Eggs grated bread and Cream mix'd together
A Collar of Beef
Take a good piece of the Thin End of the Flank skin  it then Salt and pepper it and let it stand 3 days and 3 Night, then slice it take time and winter Savory and Lemon peel Shred fine Cloves Mace and Nutmeggs tie it light put it into a pott and take a pint of Clarett and a pint water and a pint of Mild Beer and a pint of Vinegar and the same seasoning when bak'd drain it driye
Scotch Scalops [?]
Take a leg of Veal and cut it into Slices and lard it with Bacon Season'd with Cloves Mace and Nutmeggs and lemon peels fire it up and make the same Sauce as you did for the white frigace put in the Juice of an Orange and Some forced meat Balls and Oysters and So dish them up and Send 'em boyl or fry 3 or 4 Slices of Bacon & put among them
Mrs Catherine Russell

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To Make Sausages Cut a much of the Hogg as you are to use and cut it Small put in Cloves Mace Pepper Salt Sage Yolks of Eggs grated bread and Cream mix'd together A Collar of Beef Take a good piece of the Thin End of the Flank skin it then Salt and pepper it and let it stand 3 days and 3 Night, then slice it take time and winter Savory and Lemon peel Shred fine Cloves Mace and Nutmeggs tie it light put it into a pott and take a pint of Clarett and a pint water and a pint of Mild Beer and a pint of Vinegar and the same seasoning when bak'd drain it driye Scotch Scalops [?] Take a leg of Veal and cut it into Slices and lard it with Bacon Season'd with Cloves Mace and Nutmeggs and lemon peels fire it up and make the same Sauce as you did for the white frigace put in the Juice of an Orange and Some forced meat Balls and Oysters and So dish them up and Send 'em boyl or fry 3 or 4 Slices of Bacon & put among them Mrs Catherine Russell