DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Frances Collins cookbook, 1825-1846

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Page 28

the finest powder  the beef to hang 3 or 4
days then rub the above well into it and turn 
and rub it every day for 2 or 3 weeks the [hose?]
to be taken out, when to be dress'd dip it
into cold water to take off the loose spice
bind it [around?] with tape put it into a jar
with a tea cup ful of water at the bottom cover the top of the meat with shred suet
and then [par?] with brown paper and crust
bake it 5 hours - when cold take off the 
crust and paper, the gravy is very fine
for hashes soup and the gravy and beef
will keep a long time.

                               [Mrs Marsh?]

Strawberry Jam
To a [pint?] of milk add a gr of a pint of [raisin?]
wine and half a pint of strawberry Jam Do of
Raspberry Do the juice of a Lemon and sugar
to your taste.  Whisk it well for half an hour
and put it into glasses,  you may add an
ounce of Almonds finely pounded

           F [Colemine?]

Saving...

the finest powder the beef to hang 3 or 4 days then rub the above well into it and turn and rub it every day for 2 or 3 weeks the [hose?] to be taken out, when to be dress'd dip it into cold water to take off the loose spice bind it [around?] with tape put it into a jar with a tea cup ful of water at the bottom cover the top of the meat with shred suet and then [par?] with brown paper and crust bake it 5 hours - when cold take off the crust and paper, the gravy is very fine for hashes soup and the gravy and beef will keep a long time. [Mrs Marsh?] Strawberry Jam To a [pint?] of milk add a gr of a pint of [raisin?] wine and half a pint of strawberry Jam Do of Raspberry Do the juice of a Lemon and sugar to your taste. Whisk it well for half an hour and put it into glasses, you may add an ounce of Almonds finely pounded F [Colemine?]