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Mary Garrett's Recipes
from the Aramstone
Estate Archives
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Biscuits, cakes etc
Drink
Fish
Meat dishes
Medicines
Pickles and preserves
Puddings
Sauces
Sausages etc |
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Soup |
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To
make a Soupe
Take a shin of Beef & a Knuckle
of Veal, a little whole pepper, 2 or 3 Onions, one of em
stuck with Cloves, a little salt, an Anchovie, a little
Parsley, put 6 quarts of of water to these, boil it it til
half of it is wasted, if you wd have it brown take
a quarter of a pound of Butter, melt it in a frying pan dust
flower into it as long as it will take any up stir it til it
is brown as you can make it without burning it put this to
the meat & let em boyl together, when it is boyl'd enough
strain it from the meat and when it is cold take of ye
top and bottom leaving only ye clear Jelly. Boyl
this up with a little cut Sellery & Vermigelly.
To
Make Spanish Poloe Soup
Take a knuckle of veal chop it
in pieces put it in a Gallon of Water & with it an Onion a
little bunch of Thyme & a little salt let it boil til it comes
to about 3 pints then strain it off clear, put into 4
spoonfuls of Rice a blade or 2 of mace & a fowl & let them
boyl altogether for an hour or til the rice is tender; Just
before it is enough take out ye fowl & put in full
half a pint of good cream stirring it all the while then let
it have one boyl & dish it up with ye fowl in ye
middle.
Boyl a spoonfull or 2 of Vermagelly in it if you like it.
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Meat dishes |
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A
Steak Florendine
Take a neck of mutton into
Steaks, take off the Skin & some of ye fat at the thick end.
Season it with Pepper & Salt, put into the dish one anchovie
shred small a little nutmeg sliced thin & a little Thyme shred
fine. lay in the steaks and a pint of oysters, 50 balls of
forced meat, half a pint of claret & as much water, cover the
dish with a Puff Crust & bake it.
To roast a Loyn of Mutton in large Chops
Take off
the skin & let it hang at ye Chine Bone Cut it down like
steaks & let them hang at ye Chine bone, take a little sweet
marjoram, thyme Parsley and a little onion cut your herbs very
small season them with a little pepper and salt
then rub them between every steak skewer them
close up again and put on ye skin then roast em
when they are half roasted take off the skin Drudge them with
crumbs of bread and serve them up with Gravy or any sort of
pickle
To flesh a Calves Head
when it is parboyled take one side, & cut off the flesh from
ye bones in thin pieces the bigness of a Wallnut. Season it
with salt and put it into a stew pan with some strong Broth or
gravy put in some Oysters press pepper grated, Mace, Cloves,
beaten Capers Shred small, a faggot of sweet herbs and a
shallot cut small - when you think it is enough take out some
of ye liquor & put in a little white wine & ye yolks of
three eggs thicken it over ye fire. Carbonade the other half
of ye Head, broyl it and lay it in the middle of your dish,
then pour on the meat and sauce. Garnish with forcemeat balls
& bits of fried Bacon
To dress an Ox Cheek the French way
Bone ye Cheek & soak it in
several Waters then drain it well & put it into a pan well
season'd with pepper, salt, Cloves & Mace put to it a
porringer of strong Broth, 2 anchovies, 2 onions, a bunch of
sweet herbs & Sage leaves, a Glass of Clarett & a Glass of
Vinegar, then let it be baked very tender and when it comes
out of ye oven take a porringer of good Gravy & a porringer of
liquor from ye Cheek, thicken them up together with some
flower & butter, then put in some Pallets & Sweetbreads cut in
square pieces & some Mushrooms, then dish up ye Cheek being
well drained & pour the sauce over it, Garnish ye dish with
fry'd patties of forced meat.
To
dress Larks, the Dunstable Way
Keep them basting with butter
'till they are of a froth wch must be 'till they
are enough; when you perceive ye froth sink, lift ye
spit up, & with grated white bread strew it all over your
larks thick; then lay them down again. & bast them with butter
as before: Some other person must be making a sauce wch
must be grated bread well dried, first put your dish over a
chafing dish of coals with some butter: let your butter be
melted, then put in your Crumbs & stir them well in your
butter; keep them hot; put your Larks upon your sauce. & serve
them up hot, let your crumbs be well buttered & crisp.
To make a Pepper Curry
Take 2
Chickens, flea(?) 'em and cut 'em in pieces put them into a
Stew pan with as much water as will cover them, Season 'em
with Pepper & Salt blanch half a score of Almonds, beat 'em
very fine and put 'em in to thicken it, put to it as much
turmeric as will lye upon a Sixpence, boyl half a pound of
Rice & put it in a Cullender to drain before ye
fire, make an Omlet of Eggs & Clary if you like. If you boyl ye
rice as much as you do for milk it will never be dry. You must
clear ye water in ye bowls in 3 times
To Make Hams
Take six pd
of Bay Salt, three pd of Coarse Sugar put it into a
tub that will hold the hams with a large pail of water & as
much Common Salt as will make it bear an Egg, then rub the
Hams with two ounces of Salt Petre each & lay them over the
tub for three day, then put them in, turn them every day for
three weeks. This pickle will do eight more, tis best to have
four together if you can, but every one must have the two
ounces of Salt Petre.
To
dress Hog's Feet & Ears
Clean them & put them in a Pot with
a Bay leaf, a large Onion, & as much Water as will cover them;
season them with Salt & Pepper, bake them with Bread; Keep
them in this pickle till you want them; then take them out &
cut them in handsom pieces, fry them & take for Sauce three
spoonfuls of ye Pickle, some Flour & Butter mixt, &
a spoonful of Mustard, lay ye Ears in ye
Middle, & ye Feet round, & pour ye sauce
over them.
How
to ragou Hog's Feet & Ears
Take your Hog's Ears & boil them
tender. slice them cross ye Ears in Slices, then put them to
stew in your Gravy a little while.
Sheeps Rumps a la Sauce Robert
Boil the Rumps for 3 hours in Water & 3 or 4 spoonfuls
of Vinegar a handful of Salt a spoonful of Cloves & Pepper,
three or 4 onions, a Bay leaf, a sprig of Thyme; let it boil
& scum it before you put in any of ye ingredients
except ye Salt & Vinegar, drain the rumps from ye
liquor & dip em in melted Butter; then roll em in grated
Bread & broyl them of a good colour.
for ye Sauce
the bigness of an Egg of Butter; when it is almost
brown over ye fire put to it a handful of onion
minced small, fry em gently til they are brown then throw in
a handful of flower; fry it a little after ye
flower is in, then put to it a Ladle of Gravey or ye
liquor they were boyl'd in; a little Pepper & Salt; boyl it
a quart of an hour; scum off ye fat & put half a
spoonful of mustard, a little vinegar or ye Juice
of a Lemon; pour the sauce first in ye dish then
lay ye rumps upon it.
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Sausages etc
Black puddings
A quarter of a peck of Groats
Boyl up as much milk as will be sufficient to make them
tender; put in the Groats gradually as the milk is boyling
up & let them stive all night. put half a pound of ye
Hogs Liver that has been parboil'd & two Apples Chopp'd fine
two or three handfuls of Penny Royal & as much parsley & a
little Summer Savory dried & rubb'd, a little Black Pepper &
twice as much Jamaica Pepper a pound of Suet chop'd small,
Salt to yr taste mix these well in the Groats then strain in
the blood to yr liking, cut yr Lard in
square large bits & mix with the rest keeping out a little
to put in at the ends and the middle.
Mrs Guest's receipt for
White Pudding
4 penny manchetts sliced - scalded over night with good
milk or cream, 12 eggs leaving out 4 of ye whites, half a pint
of thick cream, 4 spoonfuls of fine flower, a pound and a half
of beef suet finely shredded, a pound of currents, mace,
nutmeg & sugar to yr liking, mix all together & fill your
skins - the guts must be skin'd
Another Way
ye Bread grated the weight of the bread in suet finely
chopp'd, the same weight of currants, nutmeg, sugar & salt to
your taste - beat as many eggs with 2 or 3 spoonfuls of sack
to wet it adding a little cream - make it pretty stiff & do
not fill the skins above half full
very good Sausages
Take a Leg of Pork or Veal, pick it clean from skin or
fat and to every pound of lean meat put two pound of Beef
suet pick'd from ye skins Shred ye
meat & suet seperately very fine then mix them well together
and add a large handful of green Sage shred very small
season it with grated Nutmeg Salt & Pepper mix it well and
press it hard into an earthen pot & keep it for use - when
you use them roll them up with as much Egg as will make em
smooth but no flour. Fry em in Clarified Suet
which must be boiling hot before you put them in when they
are fry'd through they are enough. |
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Fish
To
collar Eels
Take a large Eel & rub him well
with salt, & dry him with a clean cloth to take away ye
slime; then slit him down the back, & take out ye
back-bone; season it with nutmeg, pepper, & salt, then take
lemon peel shred, & lay all along upon ye Eel &
roll it up; let ye liquor you boil it in be water,
salt, & Vinegar according to discretion, do not over boil it,
take it off your fire, & let it stand 'till it is cool; then
take off the cloths off your Eel, & lay it onto an earthen pot
& pour your liquor on it; it will be ready to eat in 3 or 4
days.
To Roast an Eel
Take a
large eel and scour him well with Salt then skin him almost to
the Tail then Gut & dry him then take a quarter of a pd
of suet shred very fine, sweet herbs, Shallot, Salt, pepper &
nutmeg all made very fine, score your eel on both sides ye
breadth of a fingers distance & wash it with yolks of Eggs &
strew some seasoning over it and put some in ye
Belly then draw ye skin over it put a long Skewer
in it & tye it to ye Spit bast it with Butter and
ye sauce, anchovy and Butter melted
To
Roast a Pike
Take a large Pike, Gut it & then
Clean it & lard it with Bacon then take Thyme & Savory, Salt,
Mace & Nutmeg some crums of Bread, Beef Suet & Parsley shred
all very fine and mix it up with raw eggs make it in a long
pudding & put it in ye Pike's Belly Skewer it up &
put two splints on each side of ye Pike and tye it
to ye spit
Bast it with Butter & Anchovies
dissolved in it, melt Butter thick for th sauce, or if you
please Oyster Sauce & braise ye pudding in it,
Garnish with Lemon & Mushrooms
To Pot Salmon
Take your Fish and slit it & take
out the Bones, Lay your pot upon it and cut it out to the
shape of the Pot then season it with Pepper, Salt and Mace,
put a bit of Butter in the bottom of the pot then put in your
Fish the Skin side upwards, put as much Butter upon it as will
cover it, Bake it about two Hours, then pour all the Gravy and
butter clean from it and put a Slat upon it and a weight upon
the Slat to press it down in the Pot.
When Cold Clarify the Butter it
was baked in with as much more as will cover the Fish and pour
it over it in the Pot.
To Bake Herrings
Take 6 Dozn
of Herrings and gut them & take out ye roes, cutt
off their Heads and wash them clean in Water and Salt, then
take a good handful of Salt, a quarter of an ounce of cloves
as much Mace & pepper & one Nutmeg: dry ye spice
before ye fire then beat it very fine, dry ye
Herrings in a cloth ( then rub them inside & out with ye
seasoning laying them in a pan at their full length then
take 2 qrts of Whitewine-vinegar & add to it as much
saunders* as will make it the colour of claret and pour it
on ye Herrings, let them stand all night then lay
a row of Bay leaves on ye top: if ye
vinegar be sunk pour on enough to cover em, tie them down
close and bake them with the Bread & let them stand till
they are cold then take ye fat clean off the top
& keep em about a week & they will be fit for use.
*saunders is sandalwood powder, an old
colouring agent |
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Pickles
To make Pickle Lillo
Take
one pound of Ginger and let it lye a night in salt & water,
then scrape & cut it in thin slices, put it in dry salt till
the other ingredients are ready. Take a pound of peel'd Garlic
and lay it in salt three days then wash it and put it in the
Sun to dry. Take cabbages cit them in slices and salt em three
days then drain and spread them in the Sun to dry in the same
manner. You may do colliflower & radishes only scrape the
radishes and leave on their tops, french beans and asparagus
must be salted only two days and boiled up in salt and water
before they are dried.
For the
pickle take an ounce of turmeric, 3 pennyworth of long pepper,
half a pint of mustard seed bruised put these into a stone jar
with a quart of strong vinegar boiled and three quarts of
small. Fill your jar three parts full & supply it as often as
you see occasion. The pickle must be cold before you put in
the cabbage & all and in the same manner you may do mellons,
cucumbers, carrots, green plums, codlins and many other
things. You need never empty the jar but put in fresh pickles
as they come into season and vinegar to cover them.
To pickle small cucumbers
Throw
them in Salt and Water one night then take a silver or
bellmetal kettle and put some vine leaves in ye bottom then a
row of cucumbers and a row of vine leaves till the kettle is
full, observing to cover em thick of leaves at the top, then
pour vinegar upon them and cover em close, set em on ye fire
to scald till they are of a bright green, then take them off &
let them lye in that pickle a day or two - after which put
them in distilled vinegar with mace, white pepper & cloves,
they will keep a good 2 years.
To
Pickle Kidney Beans
Take ye best white
wine vinegar all sorts of Pepper some Mace & Ginger Boil it a
quarter of an hour steep your beans all night in Brine that
will bear an egg, then dry them well in a Coarse Cloth and put
them in the Pickle boiling hott, Cover the Kettle Close with
Vine leaves and a Paper on them and a Close Cover on that then
let them scald till they are green but not boil
To Pickle Mushrooms Brown
Peel ye
mushrooms dry & put them into a pipkin with a good deal of
salt, let em stand about 12 hours after which set em on the
fire with what Spices you like, an Onion and a bit of Horse
Radish & let them stew till the liquor is dry'd away, then put
vinegar and boil them a minute or two for use
To Pickle Samphire
Pick ye
samphire clean, make a Brine of cold water & salt that will
bear an Egg sufficient to cover it, in which you must soak
it 12 hours. then drain it clear from ye Brine after which
put it in a large Stewpan or boiler & pour in an equal
quantity of vinegar and water enough to cover it: stop it
very close and let it be upon the fire for two hours but it
must not boil only be scalding hot. when 'tis green take it
off, Drain it clean from ye liquor & spread it upon a coarse
cloth to dry, in ye mean time make your Pickle with
distilled vinegar Boiled with a little Mace Cloves &
Pepper in it. Ye pickle must be cold before you put in
ye samphire, tie it down very close
White
Quince Marmalade
Take fair Quinces, pare & core
them, & put 'em into fair water, to every pound of Quince
take 3 quarters of double refined Sugar; put your Quince &
Sugar into your Preserving pan, & set it over a pretty quick
fire stirring all the while: when the Quince is soft, take
it off ye fire, & with your Spoon break ye
Quince, leaving only some Lumps whole; set it over again,
let it boil apace, till you think it is enough, wch
you will find by it's Spattering. Put it into your Glasses
hot, & cover it up as fast as you can, it will make it keep
ye Colour; ye whiter it looks ye
better; when 'tis cold, tye another paper over it: keep it
for Use.
To make Mango
Take ye largest green Cucumbers rub em with a Cloth make a
Slit in ye side big enough to take ye pulp clean out, put
into each cucumber a clove of garlick, 5 or 6 pepper corns &
Allspice a thimble full of mustard seed; put ye piece in
again & tye it up close, put them into a Jar; let the pickle
be made of vinegar and ye same ingredients that are put into
ye cucumbers. Pour it upon em boiling hot every day stopping
them close til they are of a dark green colour.
Biscuits, cakes etc
Minc'd Pyes, Lady Berkeleys Way
Take two Pound of ye
lean of a Fillet of Veal, par-boil & chop it very small; to
that allow 3 pound & half of best Beef Suwet [suet] w,ch
must be shred fine enough to pass thro' a Cullender. To this
quantity allow two pound of Currans, one Pound of Raisins of
ye Sun stoned & shred small, ye Peels of two large Lemons
grated, one pint of White Wine, half a Pint of Sack, 2 or 3
spoonfuls of Rosewater & as much of Orange flower Water. You
must season them with Salt, Sugar, Cloves, Mace, Nutmeg &
Cinnamon to your Taste; put into them six Pippins shred very
small, candy'd Citron & Orange Peel, what quantity you please;
mix all these very well together: 'twill make a a Dozen and
half of Pyes. You must not put in the Wines, 'till just before
they are put into ye Oven
Gingerbread
three pd of Lump
Sugar finely powder'd three ounces of beaten ginger sifted a pd
& half of fresh butter three large spoonfuls of New Milk, put
ye Butter & Sugar and Milk over a Clear Slow fire keep it
stirring till melted to prevent oiling, when it boils pour it
on the Ginger with the rinds of of twp fresh Oranges & Lemons
shred exceeding fine then work into it as much flour as will
make it a stiff past adding candied Orange & Lemon peel of
each 4 ounces cut in bits, make it into Cakes of a moderate
thickness and bake them in an oven not quite so hot as for
tarts, take em hot from the tins & when cold put em on a sieve
bottom & set em in the oven for an hour - You may add seeds if
you like it
Cracknels
Take one Pound of Flour & one of
Sugar, as much butter as half an Egg; mix your Flour & Sugar
together; then rub your butter into it' & take ye
yolks of 2 Eggs, & a few Carraway seeds: then wet your past
so yt you may roll it as thin as paper; you must
flour your papers exceedingly, & prick 'em as you make them;
Take ye Yolk of an Egg & a little Rose water, or
anything else you like better, beaten together, & wash them
over before you put them into ye Oven. They will
bake best after white bread.
Cheese Cakes
Take your Curds, & hang 'em up in a strainer to let ye
whey run from 'em. To two quarts of Curds put one pound of
Butter, Beat ye Curds & butter well together, &
put in almost a quart of Cream, & 12 yolks of Eggs, & 6
whites, a Glass of Sack & Rose water. Season it with
Cinnamon, Nutmeg, & Sugar, & 3 quarters of a pound of
Carraways. Mix all together & fill ye Coffins at
ye Oven & bake them.
Cheese cakes
(another recipe)
For ye Past; take a quart of fine flour, or more, a pound
of butter & rub in ye flour, a quarter of a pound
of fine Sugar, 2 spoonfuls of Rosewater, make it up to a
past: For ye Curd; ye Yolks of 12 eggs
beaten, a pint of thick cream, boil it, then put in ye
eggs just to boil, then put in a cloth, to whey over a
Cullinder; then take pieces of Curd, made of new milk, as
big as yr 2 fists, when you mix both ye curds
together, put in 3 quarters of a pound of butter, & half a
pound of Sugar, a quarter of an ounce of Nutmegs & 3 or 4
spoonfuls of Rosewater: bake 'em in a quick oven, you may
put in Currans if you please. |
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Puddings
To make
Almond Pudding to put into Hogs Guts
Grate a Penny Loaf mix
it with a quart of Cream and stir it over the fire till you
think it thick enough then divide it in two Basons and beat it
well with a Spoon; also beat a quartr of a pound of
Blanched Almonds with orange flower; or Rose Water and put the
biggest half of ye Almonds into the plain puddings
mixing it well together; then take 8 Eggs leaving out 4 of the
Whites beat them well and put em equally into the
Basons; then take ye Marrow of 2 or 3 Bones or
about a pound & qr of Beef Suet shred & sifted to
put into both sorts, adding Sugar, Salt & beaten Mace to yr
taste, a quarter of a pound of Currants to one sort and a
little Sack; and to the plain ones a little Rose Water, and
Musk or Amber grease if you like it - a little more than a
quarter of an hour will boil them be sure to boil them gently
- wash ye Guts in Milk & orange flower water
To
make a trifle
Cover the bottom of your dish
with Mackaroons or Naples Biscuit sopp'd in Sack, pour over it
a boiled custard, let it stand to be quite cold then top it
with white Syllabub
To
make a Potatoe Pudding
Take one pound of boil'd &
peel'd potatoes, beat them while they are warm in a Stone
Mortar: put to them 3 qrs of a pound of fresh Butter; 6 eggs
half a pd of Sugar; half a large nutmeg beat all these
together till free from Lumps then put it in a Dish but don't
butter the dish & take care in the baking. You may add sweet
meats if you please
To make a Bread &
Butter pudding
Take a Penny Loaf, cut off the
Crust all round then slice the Crumb into a Pan and pour on it
a pint of milk scalding hot with a qr of a pd of Butter melted
in it; Cover up close & when cold beat it fine & add to it 6
eggs well beat, a glass of sack, and (if too thick) a little
Cream; sweeten it to yr tast & bake it in a moderate oven
Jelly of Hart's-horn
Take 6 quarts of Water & a pound
of Hart's horn, put it into a Pipkin & set it over a clear
charcoal fire, & let it boil 'till it comes to 3 quarts: then
take it off ye fire & strain it thro' a flannel
strainer, & put into it a pint of white wine & sweeten to your
tast, then set it over ye fire again, & put into a
piece of lemon-peel & a sprig of Rosemary, & ye
whites of 2 Eggs well beaten: let it boil half a quarter of an
hour. & whilst it is boiling, take ye juice of 8
Lemons, & put it into a Silver Porringer, & make it scalding
hot, & as you take it off ye fire put into it yr
jelly, but be sure yr jelly boils when you take it
off; then strain it into your bason, & fill your glasses
Barley Cream
Take Pearl Barley, & wash it
clean, then boil it in milk & water till it be tender: take a
quarter of a pound of Barley to 3 pints of Cream, when 'tis
drain'd clean put it to ye Cream, & let it boil
with a little Mace & nutmeg, when 'tis well boil'd, season it
with Sugar, & rose water, if you like it, & when it is cold,
send it up.
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Sauces
Black Sauce for Capons
Take ye neck of your Capons, boil 'em in a little water
with a whole Onion & 2 anchovies cut small, & a little white
pepper, & catch ye gravy yt [that] runs from your Capons as
they roast, & put it into your Liquor: taking out ye necks &
onion & pepper, put in a little butter & shake it about; you
may serve it up, it must not be too thick.
To make a Ketchup that will last 20 years - Mrs Webb
Take a Gallon of
Strong Stale Beer, one pound of Anchovies clean washed from
the Guts, half an ounce of Mace, as much cloves, a quarter of
of an ounce of Pepper, 3 large pieces of Ginger one pound of
Shallot one quart of flat Mushrooms well Rubb'd & Pick'd, Boil
all these over a slow fire till tis half wasted, then strain
it through a flannel Bag, let it stand till quite cold, then
Bottle & stop it very close.
this is thought to exceed what is brought from India & must be
allowed ye most agreeable relish that can be given to Fish
Sauce, One Spoonful to a pint of melted Butter gives Tast &
Colour above all other ingredients - note the stronger &
staler the Beer is the better the Ketchup will be
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Drink
Cowslip Wine, Mrs Ley-rs Way
Take six Gallons of River or Spring
Water (Pump water being not so good) put into it 13 pound of 8d
Sugar, & ye whites of 6 eggs well beaten with a
pint of Water; set all over ye fire stirring it
often to dissolve ye sugar, 'til it boils; let it
boil gently an hour stirring it sometimes, & taking ye
scum clean off as it rises; then strain it through a Lawn
Sieve into earthen Pans or any other dry Vessels: When 'tis
almost cold, put it into ye Vessel it is to
continue in, then take about about a quarter of a pint of new
Ale-yeast with a little flower mix'd in it, & put it to ye
Liquor to work; after two days working besides that on wch
you put ye yeast to it, put in a Peck & half, or
something better, of Cowslip-flowers gathered very dry, &
lightly bruis'd in a stone mortar; & ye juice of
two large Lemons strained, together with ye peels.
Stir it well to ye bottom 2, or 3 times a day
according as it rises to a head for abt a Week, or
'til it has done working. Then stop down ye head of
ye Vessel, (wch for ye Conveniency of
stirring ye Liquor is made like a Cover with an
handle to take it off, & rests upon a hoop nailed just within
ye mouth of ye Vessel) very close first
with Past [paste] made with flower & bran, & then with clay
upon that, temper'd with salt to keep it from cracking: In
five weeks time, (for ye longer it stays in ye
Vessel 'twill be ye stronger & less pleasant) you
may draw it out thro' a Lawn-sieve into a dry Vessel; put into
it ye Liquor of two large Lemons strained, a little
Lemon-peel, abt a pound or something more of double
refined sugar, & two quarts of Mountain, or new Lisbon Wine,
or any other good-body'd white Wine. Stir it well together &
bottle it up: twill be apt to ferment & either drive up ye
corks, or burst ye bottles; if you find that
effect, you must be at ye trouble of pulling out ye
rest of ye Corks, & after you have give it vent for
an hour or two, put in ye corks again lightly,
observing often wch corks are are forc'd out and putting 'em
but gently in again till the violence of ye working
is over. The finer ye Liquor is ye less
apt 'twill be to break ye Bottles, therefore when
it begins to run thick, bottle that up & put it by itself. If
ye Liquor does not work well at first, you may put
in a little more yeast when you put in ye cowslips.
Item: In making ye wine in [1714?] to 30 gallons of
Liquor were put 2 bushels of Cowslips, i.e. 3 half pecks & 1/5
of half a peck to 6 gallons, wch prov'd very good. The Water
may be measured by an earthen Quart-Mug, Winchester Measure.
To make Orange Wine
Take one
hundred of Oranges to 10 Gallons of Water, & 30 pounds of fine
powder Sugar, put ye Water & Sugar together cold
with ye whites of 6 eggs well beaten, boil these
together 3 quarters of an hour, scum it very well, then let it
stand 'till cold; pare your Oranges very thin & lay them by,
then peel off ye white rinds, cut them & pick out
all ye kernels, put ye juice & ye
pulp into ye Water, let it stand 2 days, then put
in a Toast spread with Ale yeast to work it a little, put in ye
parings, & let them lye as long as you like it for bitterness,
when it begins to work, strain it & put it into ye
Vessels, & when it has done working stop it close; you may put
in a quart of Brandy if you please; when it is fine, bottle
it.
To
make Milk Punch
Infuse the Peels of 8 Lemmons
thin pared in three quarters of a pint of Brandy 48 hours then
dissolve half a pound & 2 ounces of Loaf Sugar in three pints
of water and put to it the juice of 8 Lemmons well squeez'd
and throw in the outsides of the Lemmons with 3 pints of
Brandy besides that which the peels were infused in & half a
Nutmeg grated, mix it well together & pour to it one Pint & a
half of Milk boiling hot, give it a gentle stir & let it stand
for 2 hours then strain it through a Jelly Bag till fine; you
must put it once through the bag as fast as you can and as
soon as it runs fine put it up again in small quantities
To
make a Royal Punch
Take 6 Oranges & 6 Lemons, pare
them very thin, then put ye parings into a Gallon
of ye best Brandy: let them stand 4 days, then take 13 pints
of Water, & 3 pounds & a half of double refined Sugar; boil ye
Sugar & Water together a quarter of an hour with 6 whites of
Eggs, but do not put 'em in 'till it boils, then let it stand
'till it is cold, & strain it & ye Peels out of ye
Brandy through a Jelly-Bag, & put as much Juice of Orange &
Lemon as you think fit, then put it into a barrel fit for ye
purpose, & in six weeks 'twill be fit to bottle
Quince Brandy
Grate ye Quinces, squeeze out ye juice, & put a little
Cinnamon, & as much Sugar as you like. Boil it together, to
have ye tast[e] of ye Cinnamon. Let it stand 'till it is
cold: then pour off ye Sediment, & put half a pint to a
quart of Brandy. Tis excell. good for gripings, or any
disorder of that kind.
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Medicines |
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A
Cure for ye Bite of a Mad Dog
Take 2 quarts of strong Ale, or,
if you cannot have Ale, Wines; Red Sage & Rue, of each a
handful & half, 12 Cloves of Garlick bruis'd; of Tin & Pewter
scrap'd 2 spoonfuls, of London Treacle (or Venice Treacle) an
Ounce; boil these close covered till half be consum'd, stir in
ye Treacle when ye rest is boil'd, pour
it into Bottles, cork it close & it will keep a year. Give 3
spoons full morning & Evening, & a pint is Sufficient for Man
or Beast. Garlick, Rue & Salt pounded together may be applied
to ye wound.
N.B. This Medicine has stood a
Trial of 50 years experience & was never know to fail.
an infallible Cure for the Bite of a Mad
Dog brought from Tanguir by Sr George Cobbe, Bart
Take 24
Grains of Native Cinnabar; 24 of Tactitions[?] Cinnabar & 16
grains of Musk grind all these together into an exceeding fine
powder and put it into a small Teacup of Arrack, Rum, or
Brandy, let it be well mix'd and give it the person as soon as
possible after the Bite, a second dose of the same must be
repeated 30 days after, and a third may be taken in 30 days
more. But if the symtons of Madness appear in the person they
must take one of the above doses immediately, another in an
hour after & if wanted a third in a few hours afterwards.
The above Recipe is calculated for for a full grown person and
must be given to Children in Smaller Quantities in proportion
to their ages.
if in the Madness they can't swallow Liquid, make it into a
Bolus with honey - take all imaginable care that the musk be
Genuine.
For a Dropsy
Take a Bushel of Malt & make
with it six gallons of wort, put into it one handful of Green
Broom, one of wormwood, one of Dwarf Elder, & one of Horse
Radish Sliced. Boil all these till one Gallon is wasted then
strain it from the Herbs & when cool work it with Berm as
other Ale. Put in at the same time a good Handful of the Ashes
of Broom & Wormwood. & when it has none in ye tub run it into
a Cask and when fit, stop it Close. in three or 4 days the
patient may drink as he pleases, but must not drink any other
Liquor
Snail Water, approved for a Cough & Hoarseness
Take 40 Garden
Snail, bruise the Shells & throw them into some salt & water
for 50 or 52 minute to purge themselves from slime, wash them
out & put them into a sauce pan with a pint & half of spring
water; let them boil near half an hour; scimming them; then
strain off the liquor & make it pretty sweet with Brown
Sugarcandy, take a large Coffee Cup full Milk warm in ye
morning.
Dr
Willis's Ale to drink in ye Spring to purge ye Blood and for
ye Scurvy
Take Roots of Polypody of ye
Oak, Dockroots sliced & dry'd of each half a Pound, Sena 12
ounces, English Rhubarb half a pound, Coriander seeds four
ounces, yellow Sandors 2 ounces, slice & bruise these, put
them in a Vessel with with 12 Gallons of middling Ale, tap it
in eight days, drink a pint or more every morning as it works,
& according to your Age.
Dr
Willis's Water for ye Scurvy, heart-burning or sourness in ye
Stomach
Take ye tops of Fir &
Scurvy grass 6 handfuls; Sea Wormwood, Tansey, Southernwood
each 4 handfuls; Elder Flowers or ye berries green
4 handfuls; green Wall-nuts 4 pound, & ye peels of
6 Oranges: Chop all these, & put to them 6 pints of new milk &
a quart of Rum; distill it in a common Still, mix ye
first and last running together: take ten spoonfuls twice a
day. This has been often Approved.
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These recipes appear by courtesy of the Aramstone Estate
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