Image 315 (unnumbered folio), two receipts
| To make Strong Broth | ||||
| Take Twelve Quarts of Water, Two Knockles* of Veal, a Leg or Two | ||||
| Shinns of Beef Two pair of Calfs Feet, A Chicken, a Rabbet | ||||
| Two Ounces of Cloves, Mace, Pepper, Salt, a Bunch of Sweet | ||||
| Hearbs, cover it Close, and let it Boil till 6. Quarts are consumed: | ||||
| Strain it out, and keep it for Use. | ||||
| 12. Quarts of Water | ||||
| 2. Knockles of Veal | ||||
| A leg or 2. Shins of Beef | ||||
| 2 Pair of Calfs Feet | ||||
| A Chicken | ||||
| A Rabbett | ||||
| 2. Oz of Cloves | ||||
| Mace | ||||
| Pepper | ||||
| Salt | ||||
| A Bunch of Sweet Hearbs | ||||
| A Calfs Head Hash | ||||
| Calfs Head being slitt and Cleansed, half Boiled and Cold, cut one Side into | ||||
| thin Pieces and Fry it in Butter, then having a Tossing Pan on the Stove | ||||
| with a Ragoo* for made Dishes, toss it up and Stew it together, Scotch** | ||||
| the other side Cross and Cross, flour, Baste, and boil it. The Hash | ||||
| being thickened with brown Butter, put it in the Dish, lay over and about | ||||
| it fried Balls, and the Tongue sliced and and Larded with Bacon, Lemon Peel | ||||
| and Beet root, then Fry the Batter of Egg, sliced Sweetbreads | ||||
| Carv’d Sippetts* and Oyster lay in the Head, and place these on and | ||||
| about the Head, and Garnish it with sliced Orange & Lemon. |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by JW and LF