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Penelope Pemberton cookbook, Dec. 19, 1716
Page 58
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venson sase for sase for: tonge & uder hare & venison grater halfe a manchit put water to it some broken sinament boyle ym together tel it is thick if yu boyle it to long it will be clamey tharefore yu must not put too much water to it at first when it is boyld anoufe take it of ye fier & stir in buter about as bige as halfe an egg yu culler it & give it a good tast with clarit: put not ys sase in ye dish but send it up in poringers: ye venson & hare must have gravis sase in ye dish: ye tong & uder nothing I had forgot to tel yu: yu must sweeten ye venson sase with powder suger to yr tast: not to sweet Pigg sase boyle manchet as yu did for ye outher with sinament a litle before yu take it of ye fier have a fewe corons well cland & plumpt in hot water drane ym out & put ym to ye bread & boyle ym a litle yn stir in a peese of buter put in a little white wine & sweeten it with suger make it so thick as yr corons will not sink: if any gravi come from ye pigg set set a cup in ye dripin pan & catch it yu may put a litle veale gravi to it if yu plase take it clere from fat put drid sage to it melted buter mash ye brans at table mix ym & put in in ye dish sharpen it with lemon
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venson sase for sase for: tonge & uder hare & venison grater halfe a manchit put water to it some broken sinament boyle ym together tel it is thick if yu boyle it to long it will be clamey tharefore yu must not put too much water to it at first when it is boyld anoufe take it of ye fier & stir in buter about as bige as halfe an egg yu culler it & give it a good tast with clarit: put not ys sase in ye dish but send it up in poringers: ye venson & hare must have gravis sase in ye dish: ye tong & uder nothing I had forgot to tel yu: yu must sweeten ye venson sase with powder suger to yr tast: not to sweet Pigg sase boyle manchet as yu did for ye outher with sinament a litle before yu take it of ye fier have a fewe corons well cland & plumpt in hot water drane ym out & put ym to ye bread & boyle ym a litle yn stir in a peese of buter put in a little white wine & sweeten it with suger make it so thick as yr corons will not sink: if any gravi come from ye pigg set set a cup in ye dripin pan & catch it yu may put a litle veale gravi to it if yu plase take it clere from fat put drid sage to it melted buter mash ye brans at table mix ym & put in in ye dish sharpen it with lemon
Szathmary Culinary Manuscripts and Cookbooks
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