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

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55   Forcemeat for mantonon courlets   Take one pound of beaf suett chopt as small as posable, mix it wth mushroomes and anchoves - small shread, season it wth nutmegg mace cloves and salt to yor taist wn yo have chopt all these together then beat it fine, and cover all ye stakes over wth ye foremeat wth a knife a pretty thickness on both sides, yor discretion must allow so many eggs as will serve, there must be more yn just to keep it together, if otherwise it will fall of the meat and be like sand.
56  A Baked calffoot Puding   Boyl and blanch two calfs feet, when cold cut of all ye meat and shread it very small & to it a penny loaf grated, 3 gills of cream, 8 ounces of beaf suett small shread, 6 yolks & 4 whites of eggs, a little flower, a little salt, some coraner, suggar, nuttmegg & mush, a little rose water or walt, butter yor pans well before yo put ym in and bake ym wth not too hott an oven.
57  To Stew Pippins   Take a pint of watter and half a pound of duble refin'd sugar or more (as yo see fitt) not to make ye pipps two sweet, sett it on ye fire, (but frist put ye whit of an egg well bet to it) and skim it so long as any rises wn it is very clear have ready one pound of pippins free from bruises, pair ym and cut

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55 Forcemeat for mantonon courlets Take one pound of beaf suett chopt as small as posable, mix it wth mushroomes and anchoves - small shread, season it wth nutmegg mace cloves and salt to yor taist wn yo have chopt all these together then beat it fine, and cover all ye stakes over wth ye foremeat wth a knife a pretty thickness on both sides, yor discretion must allow so many eggs as will serve, there must be more yn just to keep it together, if otherwise it will fall of the meat and be like sand. 56 A Baked calffoot Puding Boyl and blanch two calfs feet, when cold cut of all ye meat and shread it very small & to it a penny loaf grated, 3 gills of cream, 8 ounces of beaf suett small shread, 6 yolks & 4 whites of eggs, a little flower, a little salt, some coraner, suggar, nuttmegg & mush, a little rose water or walt, butter yor pans well before yo put ym in and bake ym wth not too hott an oven. 57 To Stew Pippins Take a pint of watter and half a pound of duble refin'd sugar or more (as yo see fitt) not to make ye pipps two sweet, sett it on ye fire, (but frist put ye whit of an egg well bet to it) and skim it so long as any rises wn it is very clear have ready one pound of pippins free from bruises, pair ym and cut