[Recipe book], UPenn Ms. Codex 1038

Caveche W. best Receipt Half a pound of Shallots peeled & Cut small, Put them into a Sauce pan with a Quart of W. best Vinegar & as much Cajan Pepper as will lye heaped on a Shilling. Boil it slow half an Hour, Pour it first through a Sieve & then phille[t?] it through whited brown Paper.

To Stew an Hare Save W. Blood & cut W. Meat in pieces, Put in W. Stewpan with W. Blood as much Gravey or broth as will cover it. A bunch of sweet herbs, 4 Onions, 2 Anchovies, some whole Pepper & a Clove or two. Let it stew till it is tender, then strain W. liquor & put to it again wth a very little Red Wine or Cyder. Put in a piece of hesh Butter, Some Oysters, Mushrooms & [whoel?] Pickle you please to make it very savomy. Shake it up thicken & Dish it.

To Pickle Pork Take all W. Bones out, & Cut it in pieces of as large a size as will handsomely at W. Bottom of your Tub or Pan, Then rub every piece with Salt petre & then with common Salt. Put a layer of Salt at W. bottom of your Tub & then Pork, & then another of Salt & so on as close as possible. Cover every piece with Salt, till all W. hollow places & cover W. Tub with it.

To an Hog of 30 pounds weight put half a pound of Salt petre & half a Buthell of common Salt. Put up very little if any lean.

Green Peale Soop To 6 Quarts of Water take 4 or 5 Cabbage Lettices. A Peck of Green Peale W. older W. better, a bunch of Mint, An Onion stuck with Cloves, & a little whole Pepper, Boil it well several Hours till it will mash through a Cullender. Then take W. liquor & add to it about a Pint of younger Peale, & one Silesia or Cols Lettice cut very small, Just boil it up together, throw a little piece of Butter & Salt into it.

Orange Pudding Take two Seville Oranges. Cut them in two, & take out W. Pulph & squeeze all W. juice into a Bason. Boil the Skins in different Waters till they are quite tender & W. Bitterness is quite gone. Then pound them very fine in a Mortar. Put to them W. pulph of two large Apples boiled tender, W. Yolks of two Eggs, about an Ounce of Butter oiled in a Saucepan, & sweeten it to your taste wth. Lisbon Sugar, Beat them all well together, & put a puff Paste at W. Bottom of W. Dish.