Items

To Make a Dish of Scotch Colops

To roste a Shoulder of Mutton in ye Blood

To Make a Frigesey of chickens

To Make a Frigisy of Sheep Tongues

To [fuse] a Turkey Rx a turkey beat it flat [l]ard it with [l]ard season it with pep[inseter above: er] and salt yn boyle it in as much water as will cover it with a hand full of salt a good Deale of hole peper cloves and mace a Bunch of swet hearbs some bay leves when it is Tender take it up let ye broth stand till it be coule then take of ye fat yn put in 2 qrts of viniger one quart of white wine so put to your Turkey & let it stand 4 or 5- days yn Eate it with pickeled oysters sliced lemond oyle and vineger, or what you please

Elizabeth Fairfax Cookbook

Meat dishes

Item Set

Title

To Make a Dish of Scotch Colops

To pickele pidgions

To Make the Oyster loaves

To Calvert Pickel Salmon

To roste a Shoulder of Mutton in ye Blood

To boyle Flownders

To Pickele Barberys

To Make sausiges

To Make a Frigesey of chickens

To [Pot] Lobster

To Make a Frigisy of Sheep Tongues

To [fuse] a Turkey

How to make Salt Hams

To make stuffing for a boiled Turkey or [Fowls]

[untitled recipe involving beef]

To Make a Cabage Puding

The best Method to Clean BRAWN