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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 45
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56) then take yr flower, and put in a Little at a time mold it up together put it in a warm Cloth for halfe an houre, make it into rowles, lett it lye half an houre on ye board covered with a cloth. To Collar or Sowse a Pigg. Take a fat boare pigg of a fortnight old, Cut it in halfe take out the bones, lay it in water a day and A night, and shift it once or twice, then cutt it into Collars, beat 12 cloves, 4 Leaves of Large mace, to nutmeggs, strow it an in?] ye Collars, rowle them up hard, and tye them like brawn, then put them into a great pipkin with water well Seasoned with Salt, lett them boyle 3 houres, put in a bundle of thime Rosemary and marioram, and halfe a pint of vinegar when it is Cold. To make Sasages. Take ye Lean of a Legg of pork, and 4 pd of beef suet, and Shred them together very Small, then season it with 3 quarters of an ounce of pepper, and halfe as much cloves and mace mixed together, a handfull of Sage chopd small, as much salt as you think fitt. Mingle all these, then breake in ten eggs,
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56) then take yr flower, and put in a Little at a time mold it up together put it in a warm Cloth for halfe an houre, make it into rowles, lett it lye half an houre on ye board covered with a cloth. To Collar or Sowse a Pigg. Take a fat boare pigg of a fortnight old, Cut it in halfe take out the bones, lay it in water a day and A night, and shift it once or twice, then cutt it into Collars, beat 12 cloves, 4 Leaves of Large mace, to nutmeggs, strow it an in?] ye Collars, rowle them up hard, and tye them like brawn, then put them into a great pipkin with water well Seasoned with Salt, lett them boyle 3 houres, put in a bundle of thime Rosemary and marioram, and halfe a pint of vinegar when it is Cold. To make Sasages. Take ye Lean of a Legg of pork, and 4 pd of beef suet, and Shred them together very Small, then season it with 3 quarters of an ounce of pepper, and halfe as much cloves and mace mixed together, a handfull of Sage chopd small, as much salt as you think fitt. Mingle all these, then breake in ten eggs,
Szathmary Culinary Manuscripts and Cookbooks
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