DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Carr family cookbook, 1741-1753

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Page 14

nine days turning it some times yn take it out and lett it drain very well after which lett it liy 2 hours in faire watter yn take it out thence and drain it well & then take a good quantity of sweet hearbs some shallott an ounce of clove an ounce of mace & 1/2 an ounce of nuttmegg wth some Jamcaco Pepper chop yoe hearbs very small beat yoe spice likwise so strew it all over yoe beaf yn roll it up and tye it Round wth coured tape having so done put it in an earthen pot and put to it 2 quart good Claret and a little watter & spread sheep call cloce down upon ye Beaf & cover ye pott wth course past let yoe oven be very hott & lett it stand in 8 or 10 hours but if yoe oven be very close stopt 6 hours Bake it.  39  Beefe Allamode  Take a Legg of beef and slitt it yn take the lean part (leave ye part calld ye Pop eye) cutt into square peaces as bigg as two yn take fat bacon & cut it into slices as long as yoe peaces of beefe & allmost as

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nine days turning it some times yn take it out and lett it drain very well after which lett it liy 2 hours in faire watter yn take it out thence and drain it well & then take a good quantity of sweet hearbs some shallott an ounce of clove an ounce of mace & 1/2 an ounce of nuttmegg wth some Jamcaco Pepper chop yoe hearbs very small beat yoe spice likwise so strew it all over yoe beaf yn roll it up and tye it Round wth coured tape having so done put it in an earthen pot and put to it 2 quart good Claret and a little watter & spread sheep call cloce down upon ye Beaf & cover ye pott wth course past let yoe oven be very hott & lett it stand in 8 or 10 hours but if yoe oven be very close stopt 6 hours Bake it. 39 Beefe Allamode Take a Legg of beef and slitt it yn take the lean part (leave ye part calld ye Pop eye) cutt into square peaces as bigg as two yn take fat bacon & cut it into slices as long as yoe peaces of beefe & allmost as