An old-world recipe book

Onions, when brown put into a stew Pan with one pint of Stock, let it simmer, add a small spoonful of Currey Powder, more or less according to taste, a small I Tea spoonful of Cayenne Pepper, a small quantity of flour and butter. Pieces of rabbit to remain in the soup. Peas Soup Put ye meat into a pan with water to cover it. Let it stew gently, put in a few cloves & skim it well ; the herbs must be stewed seperate for half an hour with a ^ lb. of Butter, then to be added to the liquor with the peas, and be stewed for an hour with pepper & salt. Green Peas without Meat Take half a peck of old Peas, lettice of all sorts, a little celery, mint, parsley. Marigold leaves, & purslain, of each one a handful, 5 or 6 cucumbers and onions, boil all these well together, then with a spoon rub them through a culender till the juice or pulp is all squeezed out, then take Spinage chopped, young peas, a little pepper & salt and burnt Butter. Harrico of Mutton Take a neck or Loin of mutton, cut it into stakes, flower it & fry it brown in butter, take it out and lay it to drain, then put it into a stew- pan & cover it with gravy, put in an onion, a Turnip or two, & stew them till tender, then take out the chops, strain the liquor & skim off the fat, put a little butter with flower in the stewpan, stirring it well all the time, then put in the chops, have ready some carrots & turnips cut in small dice, put them to your meat, & season with pepper & salt, stew them gently for 15 minutes then take out the chops with a fork, lay them into the dish & pour the sauce over them. To Stew a Briskit of Beef Wash free from soiling the water 4 pounds of beef, put into 5 quarts of water, then add one spoonfull of salt, 4 heads of celery, 2 leaks or onions, a httle sorrel and endive, I carrot, a peice of parsnip. To Stew a Neck of Mutton in Stakes Cut the Mutton in stakes, pepper and salt them, fry them a little brown, then take them out of the pan and put them into a stew pan, fill the frying pan with water, let it boil, and pour it upon the stakes, when it boils throw in peas, onions, herbs, turnips and carrots cut small, let them simmer till they are enough, then add more pepper, salt, or water if required. 3' Rabbit Pudding Bone a young Rabbit, pound it with 2 02. of fat Bacon, pass it through a sieve. Boil the Crumb of a Penny loaf with a very small piece of Shallot, 2 Blades of Mace, 6 Cloves, 4 Mushrooms and Salt and Pepper to your taste in half a pint of Milk, till quite thick, pass it through a sieve again, and pound the whole in a Mortar with the yolks of three Eggs, a quarter of an hour beat the whites on a Pewter Plate and mix altogether. Lay some fat Bacon in the bottom of your Mould and put the mixture into it. Boil it one hour in a Stewpan of water which must be an Inch or two below the upper surface of the mould. Take out the Bacon when served. Pork Cutlets Fry some pork Chops a good brown, pour off the grease, and strew the crumbs of a crust of bread mixed with peper, salt and herbs. Pour over them two Spoonfuls of Vinegar and a little water, Cover them down and let them stew gently. When served garnish them with green pickle cut in slices.