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

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Page 37

To make Lavender Water.
A pint of best double distill'd Spirits of
Wine -- 2 drams of Oil of Lavender; and seventeen
drops of Essence of Ambergrease; All to be mixed
together.
_____________________________
To make Cherry Juice.
To every pint of Morelli Cherry Juice, half a
pound of Loaf Sugar, put in Earthern Jars, &
boil till quite clear; Let it stand three days
and give one more boil, then bottle and set
it in a cool place; The Kernels should be 
bruised, & put with it, being a great
improvement.  Viscountess Bulkeley
from Lady Warren.

_______________________
To Roast a Hare.
When the hare is put down to the Fire put some milk
into the dripping pan, and keep basting it with that and dredging it with flour alternately as it becomes dry, untill nearly done, then finish with a little butter cream and flour, each put on seperately.

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To make Lavender Water. A pint of best double distill'd Spirits of Wine -- 2 drams of Oil of Lavender; and seventeen drops of Essence of Ambergrease; All to be mixed together. _____________________________ To make Cherry Juice. To every pint of Morelli Cherry Juice, half a pound of Loaf Sugar, put in Earthern Jars, & boil till quite clear; Let it stand three days and give one more boil, then bottle and set it in a cool place; The Kernels should be bruised, & put with it, being a great improvement. Viscountess Bulkeley from Lady Warren. _______________________ To Roast a Hare. When the hare is put down to the Fire put some milk into the dripping pan, and keep basting it with that and dredging it with flour alternately as it becomes dry, untill nearly done, then finish with a little butter cream and flour, each put on seperately.