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English cookbook, 1700
Page 44a
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44 Pudding for a Hare Parboyl the Liver & chop it small with the yolks of Two hard Eggs an Onion 3 anchove's Lemon Thyme Parsley & two or three slices of apple, Season with Pepper salt & Nutmeg, and add as much grated Bread as there is of all the other ingredients, work it all up with some Butter, & put it into ye Hares Belly, when the Hare is ready, take the Pudding out & mix it with the Gravy & Butter, & lay it in the Dish under ye Hare. Mrs Crespigny To Pickle Pork Bone your Hog & cut your Pork into square pieces, & lay them single upon a Table, with ye Skin side Downwards, to drain about a day & Night, to a Hog of twenty stone (14 lb to ye stone) about three pecks of common Salt, a quarter of a peck of Bay Salt, & One pound & a half of Salt Petre, Braise your Bay Salt & beat your Salt Petre very fine mix all together & rub your Pork very well all over with it making as much hang to it as you can, then lay it in your Pan with ye Skin side Downwards, packing it as close as ever it can be, & you must strew ye salt pretty thick at ye Bottom of the Pan & between every layer of your Meat, if you put down ye Legs & Hams you must add more salt, you may know if your Bacon will succeed by ye Brine's rising to cover the Pork, & then it will keep as long as you can keep it, & the Older the better when ye Bacon is spent, The Old Brine being Clarified by boyling, is good to put upon a Tub of New Pork. Mrs Cholwitch
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44 Pudding for a Hare Parboyl the Liver & chop it small with the yolks of Two hard Eggs an Onion 3 anchove's Lemon Thyme Parsley & two or three slices of apple, Season with Pepper salt & Nutmeg, and add as much grated Bread as there is of all the other ingredients, work it all up with some Butter, & put it into ye Hares Belly, when the Hare is ready, take the Pudding out & mix it with the Gravy & Butter, & lay it in the Dish under ye Hare. Mrs Crespigny To Pickle Pork Bone your Hog & cut your Pork into square pieces, & lay them single upon a Table, with ye Skin side Downwards, to drain about a day & Night, to a Hog of twenty stone (14 lb to ye stone) about three pecks of common Salt, a quarter of a peck of Bay Salt, & One pound & a half of Salt Petre, Braise your Bay Salt & beat your Salt Petre very fine mix all together & rub your Pork very well all over with it making as much hang to it as you can, then lay it in your Pan with ye Skin side Downwards, packing it as close as ever it can be, & you must strew ye salt pretty thick at ye Bottom of the Pan & between every layer of your Meat, if you put down ye Legs & Hams you must add more salt, you may know if your Bacon will succeed by ye Brine's rising to cover the Pork, & then it will keep as long as you can keep it, & the Older the better when ye Bacon is spent, The Old Brine being Clarified by boyling, is good to put upon a Tub of New Pork. Mrs Cholwitch
Szathmary Culinary Manuscripts and Cookbooks
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