Detail View: LUNA: Folger Manuscript Transcriptions Collection: Receipt book of Jane Staveley [manuscript].

Digital Image File Name: 
136376
Source Call Number: 
V.a.401
Source Title: 
Receipt book of Jane Staveley [manuscript].
Image Details: 
Part I. When reading Part I, Part II is inverted and reversed.
Source Creator: 
Staveley, Jane, 17th century.
Source Created or Published: 
1693-1694
Physical Description: 
page 44 || page 45
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229406
Transcription: 
(44) To Dress a Leg of Mutton. Take a good large leg of mutton, cutt the flesh all out, leaving the skin, and f[f]at whole, beat it with a Roleing pin as much as for sossages when it is allmost beat enough, take about a pound and halfe of beef suet (or about the quantity of your meat) and beat ^with it till it be well mixed, then season it with a grated nuttmeg and allmost halfe an ounce of beaten cloves, and mace, and put in the yolks of three or 4 eggs or more according to the quantity of your meat, there must be so much as to make it hang together beat your eggs with some salt, stuff it into the skin as close as you can possibly tye of sew it fast up in a cloath and boyle it 2 hours or more, you must not take out the sinewey part. Potted Veal Cutt off all the fat and skins of a leg of veal, then if you have 5 pound of veal, put to it a little more then a pound of bacon that is fat, chop them together very well, beat it in a morter till itt is very well mash't, season it with [a few] ^two nuttmegs and a few cloves, & as much mace as will make up them two [halfe] ^a quarter of an ounce of white pepper, with a little ginger, & some salt mix all well together and putt it down in a pot, and lay upon it the skins and fat of the veal, then paste it up and bake it with brown h??d bread, when you take it out of the oven let it coole a little, take it out of the pot and with your hands press from it as much fat as you can then put it down hard in to another pott, and press it with weights one night and the next day pour allmost a pound of clarified butter upon it ffryed Toasts Take a penny loafe and chip it, and cut ut the round way in thin slices, soake them in cream, then dip them in beaten eggs, and have a good peice of butter in your frying pan hot, and lay your toasts in fry them a little there pour what eggs is left upon them, fry them a little more and turn them when they are fryed eat them with melted butter, vinegar, and sugar page 45 (45) Sauce ffor fish. Take 2 spoonfulls of the liquor the fish was boyled in, half a pint of clarret, a quarter of a pint of gravie, 2 spoonfull of vinegar, 3 Anchovies, 2 Nuttmeggs sliced, a little mace, and a shalott when these are well stewed together strain it through a hair sieve, then beat it well, with a good quantity of butter till it be very thick. A liver Pudding Take a Calves [of] or hogs liver, boyle it well and mash it well, with a knife, a little sweet marioram, thyme, penny- royall, winter savory, pick the hearbs very well wash them clean, & shread them very small, put these to a pint and half of cream and a penny loafe grated, 5 eggs and but 3 whites about 3 quarters of a pound of more of beef suet shread small 5 or 6 large spoonfulls of flower, something more then half a pound of courance, mix these well together and season it well with salt, sugar, nuttmeg, Cloves, & mace if you putt this into the gutts you must put in some cinnamon, and beat the hearbs and strain them to the creams. To keep fruit all the year for Tarts Gather Goosberrys when they are at their full growth top and tail them, and put them into wide mouther bottles corke them very close, put some hay in the bottom of a kettle of water and sett the bottles upon it, set them on a fire and lett them stand till the colour of the goosberrys be changed to look like scalded ones, then take the kettle off the fire and lett the bottles remain in itt till the water be cold so take them out and close the corks well with soft wax and sett the bottles in sand in a seller till you use them.
Credit: 
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.