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Updated: June 12, 2025
"And what dost thou believe?" asked the Commissioner, half scornfully, half amused. "Please, we believe what Father told us." "Who is their father?" was asked of the gaoler. "Johnson, worshipful Sirs: Alegar, of Thorpe, that you have sentenced this morrow." "Gramercy!" said Sir John. "Take them down, Wastborowe, take them down, and carry them away. Have them up another day. Such babes!"
Take a quart of vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace; a few cloves, some lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight anchovies, and two or three spoonfuls of shred capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use.
Priests say you'll find yourselves in a worser place nor you think." "Nay! God is faithful," said Johnson. "Have it your own way. I wish you might, for you seem to me a deal tidier folks than most that come our way. Howbeit, my news isn't all told. Alegar, your brats be gone to Hedingham."
"Oh, Alegar o' Thorpe, and them bits o' children o' his, that should be learning their hornbooks i' school sooner than be here, trow." "You'd best teach 'em, Tom," suggested Mr Simnel with a grim smile. "Now then, in with you!" And the prisoners were marched into the Castle dungeon. In the corner of the dungeon sat John Johnson, his Bible on his knee, and beside him, snuggled close to him, Cissy.
How to Collar a PIECE of BEEF to eat Cold. Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.
Take the largest eels you can get, skin and split them down the belly, take out the bones, season them with a little mace, nutmeg and salt; begin at the tail and roll them up very tight, so bind them up in a little coarse inkle, boil it in salt and water, a few bay leaves, a little whole pepper, and a little alegar or vinegar; it will take an hour boiling, according as your roll is in bigness; when it is boiled you must tie it and hang it up whilst it be cold, then put it into the liquor that it was boiled in, and keep it for use.
To pickle large BUTTONS. Take your buttons, clean 'em and cut 'em in three or four pieces, put them into a large sauce-pan to stew in their own liquor, put to them a little Jamaica and whole pepper, a blade or two of mace, and a little salt, cover it up, let it stew over a slow fire whilst you think they are enough, then strain from them their liquor, and put to it a little white wine vinegar or alegar, which you please, give it a boil together, and when it is cold put it to your mushrooms, and keep them for use.
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