Book of Recipes

To force a Legg of Mutton or Voal Take out the moat loaving the skin whole shrod it very small with Beof Sewet & swoet herbs as Tymo swoet, [margcrom] Going shred fine [...] now mix the salt pepper with Nutmog, broake in the Yolks of four eggs and worke the moat with them and a handfulll of mushrooms ea [ fons Cistons ] fill the skin with your moat and tie it in a cloth and boile it and then make sauce. For it, burn butter in a frying pan very brown, then - dust in a little flowere give it a shake thoe, Dan put in some claret, vino gravio, strong broth Anchovy shallot, Boyle it a while and then thicken it with the yolks of two Eggs, a little butter & [ orgise Cistors liquour and fonrod Cistors ]. To make an Ollivio Pie of a Legg of Voal Cutt it in throe long slices and hack it with the back of a knife: Season them with Pepper, Salt, Nutmeg and sweet herbs; wash the Collops ovor with the Yolks of eggs and roll them - like little Collops and lay them in the Pie with butter and your Marrow of four bones, when it is baked put in some hott gravey and thicken it with the yolks of three Eggs. To Make Shrod Pies The Noat's Tounge must be Parboil'd

Take halfe white Wine or halfe white wine vinegar, boile them with Mace white pepper slic'd Ginger slic'd Nutmeg and Lemon Dill let them coolle & put your Mushrooms vp in upon glasses and pour them into the Pickle & spice let— them be cover'd with Pickle & tie them close with a bladder & a leather you may pour some Oile vpon them if you like it will make them keep longer To Pickle Oisters & Cockles Open them very carefully & saue their own Liquour let it stand to settle & then strain it take a pint of Liquour & a pint of white Wine and boile it with some salt & whole pepper three or four Cloves & when it is boil'd put in your Oisters Cut them boile very little & pour them out into a Cullender & saue their pickle let them coole and soe put them vp & your pickle to them and keep them very close tied vp You need not boile your Cockles by reason they must be open'd on the fire To Pickle Barberries or Grapes Pick them well from Leaues & decau'd ones, & put them vp in an Earthen Pott then boile water & salt indifferent strong and let it be cold again before you putt it to them& couer them close vp. To Pickle Pickle Mushrooms & Girkins