Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of L. Cromwell [manuscript].

Digital Image File Name: 
Source Call Number: 
Source Title: 
Cookbook of L. Cromwell [manuscript].
Image Details: 
facing page (151) is inverted and reversed.
Source Creator: 
Cromwell, L., 17th cent.
Source Created or Published: 
17th century
Physical Description: 
page 44
Digital Image Type: 
FSL collection
Hamnet Catalog Link:
44 CA How to hash a shoulder of Mutton Take a shoulder of mutton, Roaste it somethinge more than halfe baste it with butter, set a dish under it to take the gravy, when ^it is more then halfe roasted, take it from the fire, take of the skin & mince the meate then stew it betwixt two dishes in the gravy; put to it one pint of Claret wine at the first anchofyes & at the first olives [& at the firste] when you set it ouer the fire to stew, one pint of Capers, put in halfe your Capers when you put in your anchofyes & oliues , put in one or two leaues of mace 3 Cloves 1 nutmegge stywd halfe an oringe or Lemmon stew all theise together one howre and a halfe, when you are ready to serue it up, take halfe a pound of butter, a guarter of pint of vineger; beate them auell together, then put it to your meate, & the other halfe of your olives anchofies, Capers & some samfer & otysers, iff you please garnish your dish with theise & soe serve it up Lay your meate upon if bones & leaue skin ouer the meate shape it like a shoulder of mutton dividing mark you may stew one whole Ioynt with it, but take itt forth when you serue it up How to make a marrow pye Rx your apples & shread them small they being pared & coared then put to them a good [meany] of currents, & blend your marrow & them altogether, & season them with, sinamond & ginger finely pund, then strowe on the topp, some suger & soe bake it either in a pye or a dish couering it with puffe paste like a florentine To make white wine Caudle with geewall Take pounded greates & water, boyle them well together, likewise put there in a little Cinamond & mace & a sprigg of Rosemary, when allyes N are well boyled together, then powre out the thinnest of it & put to it a little white wine & suger & then boile it a little more, make your Caudle with the thinne of your grewell To make panadoe Rx grated bread & sprigge of rosemarye, Mace sinamon & currents raysons & boyle all theise together an houre of more in water & when it is well boyled, put in suger & butter To make white wine Caudle with alle
Transcriptions made by Shakespeare’s World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.