Tagged ‘The Compleat Cook’

Fat and Neat

February 21st, 2013 by KM Wall

Wednesday the 21 of February [1620/21], the master [Christopher Jones of the Mayflower] came on shore with many of his sailors, and brought with him one of the great pieces, called a minion, and helped us draw it up the hill, with another piece that lay on the shore, and mounted them, and a saller, and two bases; he brought with him a very fat goose to eat with us, and we had a fat crane, and a mallard, and a dried neat’s tongue, and so we were kindly and friendly together.

Mourt’s Relation, Caleb Johnson ed., p. 480.

Note: died this day William White, William Mullins and 2 others.

a mallard

A fairly fat little crane








Neat - that would be the bovine

To dry Neats Tongues

Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub your Tongues very well with that, and cover all over with it, and as it wasts put on more, and when they are very hard and stiffe they are enough, then rowle them in Bran, and dry them before a soft fire, and before you boyle them, let them lie one night in Pompe Water, and boyle them in the same sort of water.

1658. W.M. The Compleat Cook.


Sausages – the best that were ever eat

November 8th, 2012 by KM Wall

Still Life with Sausages

To make the best Sausages that ever were eat.
Take a Leg of young Pork, and cut off all the lean, and shred it very small, but leave none of the strings or skins amongst it, then take two pound of Beef-sewet, and shred it small, then take two handfulls of red Sage, a little Pepper and Salt, and Nutmeg, and a small piece of Onyon, chop them altogether with the flesh and sewet; if it is small enough, put the yolk of two or three Eggs, and mix altogether, and make it up in a paste if you will use it, rowl out as many pieces as you please in the form of an ordinary Sausage, and so fry them; this paste will keep a fortnight upon occasion.
-1671. The Compleat Cook. E. Tyler and R. Holt for Nath. Brooke: at the Angel in Corne-Hill, near the Royal Exchange: London . reprinted in The Compleat Cook and Queens Delight by W. M. Prospect Books: London. 1984 p.15.

Still Life with Susage

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