Cookbook of Grace Blome, 1697 V.b.301

Cookbook of Grace Blome, fol. 61v

To make Musterd

Take of "th"e Best Mustard seed (w"hi"ch is Black) one quart dry it gently in an Oven and beat it to afine Powder and searce it then mingle it with as much strong wine vinegar as will make it pretty Liquid for it will dry w"i"th keeping put to this alittle white pepper beaten small and a spoonfull of suger lay agood Onion quartered in "th"e Bottom and arace of Ginger scraped and Bruised stir it Often w"i"th ahorse Radish root Cleansed w"hi"ch must always lay in the pott till it hath lost its vertue "the"n take anew one it is not good till it hath stood amonth & fomented it will keep long & grow better/.

To Make Chocolet Cakes

Take halfe apound of Double Refined suger and two spoon= fulls of Chocolet scraped fine the Rine of one Lemon Grated 2 or 3 spoonfulls of fair water and 2 spoonfulls of Orangeflower water the suger and water must be boyled to suger againe or to a Candy hight then put in "th"e Lemon peel and Chocolett and take it up straight you must drop it in Cakes & Card panns

To pott a Haunch of Venson

Take ahaunch and slitt "th"e flesh on "th"e inside and take out "th"e bone then take of all the thick skin from "th"e Out, and cut off "th"e Nuckle w"hi"ch is the sinew part then season it w"i"th salt and pepper finely beaten as much as you think fitt and about 3 Nutmeggs beaten then put it whole into astrong glased Crock that will hold it and lay about halfe apound of Butter on "th"e Topp and cover it over with the skins you may break "th"e bones and bake the Marrow in "th"e Middle of the Meat and Moysten it "the"n Cover the pott over w"i"th awell browne paper and doe past those over it and bake it 5 or 6 houres according to "th"e size of your Venison when it comes out of "th"e Oven Cut it out in peeces to fitt "th"e potts pretty hard and as "th"e Liquor rises pour it away "the"n lett it stand till tis halfe Cold then fill "th"e pott with Clarified Butter