DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 53

To Make A Collar of Beef -- -- -- -- -- -- -- --- -- 53
take 9 pound of flank Beef skin it and split it in the Midle take a quarter of a pound of Salt petter and Strew all a bout it and liet it like 2 days you may make a pickle of Bay Salt and pump Water Strong Enough to bear an Egg and let I lie in 3 or 4 days y.e Season it with half an Ounce of Nutmeggs Cloves and Mace and a few peper Corns and A Little Time and Winter Savorry then Role it up and put it into a Strong Earthen pott and Bake it with Household Bread and when it is betwixt hot ad Cold then Role it up again and tye it up with fresh strings it must not be opened till t is Cold put a quart of Clarret into the pott bake it in and when it is Cold Skim of the fatt and then you may put it in the Same Liquer as pickell to preserve It --- -- -- -- -- -- -- --- --- --- ---- -----
To make Gofsberry Wine --- --- ----
take 6 pound of Goosberrys before they be full Ripe bruise thm in a Stone Mortar take 2 quarts of Water put the Goofberrys into the Water 4 and twenty hours keeping them pretty often with Stirring you y.m of - through A hair fine Squeezing them as well as you Can then put in 2 pound of Sugar put it in a Clean Vefsell and let it Stand till November- Rack it of put it in the same Vefsell but not Wash it let It stand A week or 10 days then Bottle it ----

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To Make A Collar of Beef -- -- -- -- -- -- -- --- -- 53 take 9 pound of flank Beef skin it and split it in the Midle take a quarter of a pound of Salt petter and Strew all a bout it and liet it like 2 days you may make a pickle of Bay Salt and pump Water Strong Enough to bear an Egg and let I lie in 3 or 4 days y.e Season it with half an Ounce of Nutmeggs Cloves and Mace and a few peper Corns and A Little Time and Winter Savorry then Role it up and put it into a Strong Earthen pott and Bake it with Household Bread and when it is betwixt hot ad Cold then Role it up again and tye it up with fresh strings it must not be opened till t is Cold put a quart of Clarret into the pott bake it in and when it is Cold Skim of the fatt and then you may put it in the Same Liquer as pickell to preserve It --- -- -- -- -- -- -- --- --- --- ---- ----- To make Gofsberry Wine --- --- ---- take 6 pound of Goosberrys before they be full Ripe bruise thm in a Stone Mortar take 2 quarts of Water put the Goofberrys into the Water 4 and twenty hours keeping them pretty often with Stirring you y.m of - through A hair fine Squeezing them as well as you Can then put in 2 pound of Sugar put it in a Clean Vefsell and let it Stand till November- Rack it of put it in the same Vefsell but not Wash it let It stand A week or 10 days then Bottle it ----