DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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To Pott Beef that will Keep a Year - Mrs Dinsdale
Take any coarse peice of Beef proper for potting salt it with common salt and salt peter a proper quantity let it lay in an earthen pott for a week & turn it over every day & to every pound of Beef add half a pound of Butter & the marrow out of a large marrow bone, let it stew in the oven till it is quite tender that you can pull it in peices be carefull to take off all the outsides the skins, season it with pepper and salt, cayan, mace beten & six or 8 anchovas beat all together in a bowl or mortar, till quite in a paste adding the butter and marrow which come from it, as you beat it add more butter if not rich enough, press it down it potts & pour clarified butter over it when cold tiy papers over it, lay white paper close to the Butter - mind the potts are dry and keept in a cool place. 22 December 1801 -
To Clean Polished Grates &c. Mrs Winn
To a pound of corn [emm'ry?] take half a pound of soft soap, mix them well, and boil it, untill it becomes like a paste, rub it well upon stove untill the smoak and tarnish are totaly removed, than polish it off by rubing it well with quick lime applied with a soft Leather - when the stoves &c are not in constant use, the best manner of preserving them from rust, are to rub them over with eating oil, and clean it off as a bove directed. 
Macartney Pickle for keeping meat in - 
To four gallons of Water, put 7 pounds  of Rock salt, one pound and half of Brown sugar, boil it till it clears, take the scum off as it rises. Mrs Dinsdale Dec:24, 1802

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To Pott Beef that will Keep a Year - Mrs Dinsdale Take any coarse peice of Beef proper for potting salt it with common salt and salt peter a proper quantity let it lay in an earthen pott for a week & turn it over every day & to every pound of Beef add half a pound of Butter & the marrow out of a large marrow bone, let it stew in the oven till it is quite tender that you can pull it in peices be carefull to take off all the outsides the skins, season it with pepper and salt, cayan, mace beten & six or 8 anchovas beat all together in a bowl or mortar, till quite in a paste adding the butter and marrow which come from it, as you beat it add more butter if not rich enough, press it down it potts & pour clarified butter over it when cold tiy papers over it, lay white paper close to the Butter - mind the potts are dry and keept in a cool place. 22 December 1801 - To Clean Polished Grates &c. Mrs Winn To a pound of corn [emm'ry?] take half a pound of soft soap, mix them well, and boil it, untill it becomes like a paste, rub it well upon stove untill the smoak and tarnish are totaly removed, than polish it off by rubing it well with quick lime applied with a soft Leather - when the stoves &c are not in constant use, the best manner of preserving them from rust, are to rub them over with eating oil, and clean it off as a bove directed. Macartney Pickle for keeping meat in - To four gallons of Water, put 7 pounds of Rock salt, one pound and half of Brown sugar, boil it till it clears, take the scum off as it rises. Mrs Dinsdale Dec:24, 1802