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Ann Whittle book/121a

X1416/36/340465 · Shropshire Archives

Ann Whittle book/113-114

X1416/36/340460 · Shropshire Archives

Ann Whittle book/111-112

X1416/36/340459 · Shropshire Archives

Ann Whittle book/109-110

X1416/36/340458 · Shropshire Archives

Ann Whittle book/195-196

X1416/36/340502 · Shropshire Archives
195 To make minced meat take a neats toung and half boile it then peall of the skin and take a pound of it and to every pound of meat 2 pounds of suet 3 pounds of currants half a pint of sack and a quarter of an ounce of cloves and mace