Copied 25 Jan 1796

Meat Dishes, Soups

Liverpudding 1 3/4 lb —

Liver 2lb — 2

Hogs flay 1/4 lb — 1/2

Peasemeal 1 lb — 1

Herbs — 1/2

Labour — 1/2

— 5 1/2

Chop the liver & flay, mix them with the peasemeal moistened with water, boil the mixture or bake it in a pan. —

Sweet Liver Pudding

1 1/2 lb

Liver 3 lb 3

Lights d o 3

Flay 1 lb 6

raisins 1 lb 5

malt dust 1 peck 1 1/2

sweet herbs & spice 2

Labour — 2

1 10 1/2

Boil the liver and lights a quarter of an hour chop them & the suet moisten the malt dust with the water the liver was boiled in, mix the ingredients & boil them —

Sweet Liver Pudding

2 d lb —

The same as the preceding substituting 1/2 a peck of grits for the malt dust.

Liver pudding with onion — 1/2lb

Liverlights such as with the preceding potatoes 1 peck 6

onions with e tops 2

celery tops parsley herbs & spice — 2

Labour — 2

2 0

Beef sausagemeat

1 3/4 lb —

Beef 3lb — — 1,,0

Suet 1/2 lb 3 1/2

Lights 1 lb — — 1

Spice — — 2

Labour — 2

maize flour 1/2 peck 9

2,,5 1/2

Soak the flour in warm water till it becomes a very thick paste, mix in the spice & the other ingredients chopped, roll the mixture into balls or cakes for frying or press it into pans for baking or boiling.

With 6lb of beef it would be 2 1/4 per lb.

The same kind of mixture may be varied by adding sweet herbs, onions & or turnips, carrots & potatoes, when vegetables are used a small quantity of red herring would improve the flavour

Blackpudding 1/4lb

Suet 1/2 lb — 3 1/2

Herbs & Spice 1

Potatoes 4lb 1

Blood 2qts 1

Onions 1/2

Skins 1/2

Labour — 1 1/2

9 —

Stir salt into the blood while hot to prevent a separation of the parts, chop the potatoes, onions, herbs and suet, mix the ingredients, fill the skins, tie them in lengths of about a foot, boil the puddings half an hour. The potatoes & suet not to be chopped into less pieces than cubes of a quarter of an inch or thereabouts —

Sausages 1/2 lb

Beef 1lb — 4

suet 1lb 1/2 — 10 1/2

liver 2lb 2

lights 3lb 3

melt 1lb 1

Calves tripe &c 3lb 3

mashed potatoes 1lb 9

kidney 1lb 3

onions herbs & spice 4

labour 4

guts 1

water one pint

if for immediate

use —

3,,8 1/2

Chop and mix the ingredients, press them very tight into the skins —

With 10 lb of beef would be 2 1/2 per lb

Or with 6lb of beef & 6lb of sweet bread & kidney 2 1/2lb

May be put into any vegetable soups. Fried or baked to eat with potatoes or any other vegetable.

Soup 2 d quart

Bonejelly 2qt 4

Liver pounded 1lb 1

Neatsfoot 1lb 2

fried onions 2

herbs & spice 2

water one gall. —

labour — 1

1,,0

1/2 quart

Bonejelly 2q ts 4

neatsfoot 2lb 4

ox palate 1/2lb 1

calves tripe&c 3lb 3

herbs & spice 2

labour 1

water 2 galls. —

1,,3

Peasesoup 1 1/2 dqtr

Bonejelly 2qts 4

pease 1 qt 2

liver 2lb 2

herbs & spice 2

water one gall.

labour — 1

D 11

Peasesoup 1 dqt

Jelly 2 qts 3

pease 1 qt 2

water one gall.

spice 1

labor 1

red herring 1/2

7 1/2

Greenpease Soup 2 dqt

Jelly 2 qts — 3

drypease 1 pint 1

green d o d o 3

spinach, lettuce,

sorrel, celery - 2

water 3qts

spice — 1

labor 1

11

Boil the dry pease herbs & greens in water till soft, pound them & press them through a sieve add the pease & Jelly &

boil it.

Barley soup 1 1/2qt

Boiled barley 2 qts 3

mashed turnips 2 qts 1

bonejelly 2 qt — 4

neatsfoot 1lb — 2

beef 1lb 4

potatoes 4lb 1

herb,s spice, &c 2

labour — 2

water 6qts

1,,7

The same with four pounds of beef 2 d 1/2 per qt.