Thursday, 13 January 2011
Right Royal Recipes which may amuse you.
I've copied them here as they might amuse. The headed papers they are written on are equally interesting as they come from the Royal Households, where G.Grandad used to work....he was in service during Edward 7th, George/Mary's time.
I'll do my best at a translation next to each one, as some of the writing isn't clear. You will see I've got stuck sometimes, so if you have any idea of what these things are, perhaps you'd let me know!
Claret, Hock, or Moselle Cup.
Take half a bottle of light claret, still hock or moselle. Add bottle of Apolli??? or Potass water (whatever that is), half a lemon in slices, a very small quantity of saccharine in powder. Cucumber peel or borage. Liquer of old brandy and ice. Still moselle. Beu?castle D? or Tattinger.
To 2 quarts of vinegar put
1oz black peper
1 oz long ????
1 oz ginger
1oz All spice
2oz common salt.
There you go then, off and pickle some walnuts all of you.
Lettuce, watercress tomato and little tarragon leaf and small spring onion. Pound up in salad bowl - yolk of hardboiled egg, one teaspoonful of lemon juice, one of Harvey or Worcester sauce, mustard, pepper and salt - as desired.
If sweet salad preferred add teaspoonful of ????glycerine, one dozen prawns may be added to this salad if required.
I have no idea what this is the recipe for but it sounds pretty revolting. It was obviously a favourite with someone. The other side of the paper has the crest for the Royal Yacht Osborne and pencil markings "HRH The Duke of York" and then the beginnings of a list with numbers on the left hand side, and a tally of £, shillings, and pence on the other.
2 currants, 1 Raspberries 29oz water. Simmer, boil, 20 minutes.
After through a sieve
1 1/2 loaf sugar. pour juice over. put on fire with a stick of vanilla. Skim it.
1/4 sago flour, 2oz corn flour, mixed with 1/2 pint of ???? and half pint claret.
1 lb coarse sugar, 2lbs coarse salt, 1 pint of old beer, 1/2 oz mixed spice, 1/2 oz pepper, 1/2oz saltpetre.
Fub the ham well with the pickle and turn them every other day. Keep them in 1 month. This is sufficient for two or three hams after the first one comes out. Let ham dry well before they are smoked.
Because, we all buy our hams in 12lb hunks.