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Mary Garrett's Recipes

from the Aramstone Estate Archives

 

Biscuits, cakes etc
Drink
Fish
Meat dishes
Medicines
Pickles and preserves
Puddings
Sauces
Sausages etc

 

Soup

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.

 

Meat dishes

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.

 

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.

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

 

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.

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.

 

 

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

 

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.

 

 

Medicines

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.

 

 

These recipes appear by courtesy of the Aramstone Estate

 

 

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Wye Valley Recipe pages

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This project was part-financed by the European Union (EAGGF) and DEFRA through the Herefordshire Rivers LEADER+ Programme.