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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 46
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57) two whites, temper altogether with yr hand, fill them into gutts, tye them like pudding, When you eat them they must be boyled in water, and then broyled. To Roste a Pigg. Take a Large Pigg (alive is best) Cleanse it well, and tye it to a Spitt with broad Splintors and fillets, haveing put into its belly well closed a pudding made of sweat herbs, crums of manchets ye most and inward fatt season with Salt Jamaica peper, Genger, and a Little Lemmon well minced very small, with a great Lumb of fresh butter, have in readinesse some claret wine, where it hath been dissolved 2 Anchoveys, boyled up with 2 onions or shaleets and Some Spice of the taste, add to it of Sweet [&] Strong Ale twice or thrice ye quantity give one boyle together with one pound of Sweete butter Roste ye picke with a quick fire, and keep it Constantly basting with this Liquor boyling hott, Sallt and dredge at Spit. If the fire be even & is enough when it begins to crack on flesh [dayes?] Gravy of mutton will doe well, oysters
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57) two whites, temper altogether with yr hand, fill them into gutts, tye them like pudding, When you eat them they must be boyled in water, and then broyled. To Roste a Pigg. Take a Large Pigg (alive is best) Cleanse it well, and tye it to a Spitt with broad Splintors and fillets, haveing put into its belly well closed a pudding made of sweat herbs, crums of manchets ye most and inward fatt season with Salt Jamaica peper, Genger, and a Little Lemmon well minced very small, with a great Lumb of fresh butter, have in readinesse some claret wine, where it hath been dissolved 2 Anchoveys, boyled up with 2 onions or shaleets and Some Spice of the taste, add to it of Sweet [&] Strong Ale twice or thrice ye quantity give one boyle together with one pound of Sweete butter Roste ye picke with a quick fire, and keep it Constantly basting with this Liquor boyling hott, Sallt and dredge at Spit. If the fire be even & is enough when it begins to crack on flesh [dayes?] Gravy of mutton will doe well, oysters
Szathmary Culinary Manuscripts and Cookbooks
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