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English cookbook, 1815

Page 10

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For making hackle Flies Wings are made of an Hackle simply twisted round top of the shank, or to cover the whole body. Fasten ye gut well to the hook and lay the hackle outside uppermost, & on top of the hook, with root or sharpe point toward bend & whip your silk twice round, and then the hackle as often which fasten, and release the fibres of it. Cut away to length of body, & spin your stuff for that purpose round ye. silk & carry it down neatly to what you think a sufficient length - fasten [well?] and cut away the remainder. Another sort - only difference is. After the hackle is fastened in to form the body of ye fly & carry the hackle down to the extremity of it. & fasten as before. This last is the proper way of imitating all flies, whose wings be flat on the back. For trolling baits should be caught at least 4 days and kept in cistern of river water. bits of bread & worms to feed them. This will scour them & make them stronger. I should always recommend Shoemakers Wax for your silk, and to singe the end of your gut in a candle to prevent its slipping. Fish Sauce to keep all the Year Take twenty-four anchovies, chop them bones and all, ten eschalots, a handful of scraped horse-radish, four blades of Mace, one quart of [illegible], or white wine, one pint of water, one lemon cut in slices, half a pint of anchovy liquor, one pint of red wine, twelve pepper-corns
 
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