Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 60
More information
digital collection
archival collection guide
transcription tips
Porke sase great halfe a manchet put water to it & boyle it prity thick - when it is boyld anoufe put a prity cale of thickend buter to it let it not be to thin yn put to it some dride sage rubd a litle salt & it must be sent up in a poringe Onion sase for ducks or hare rosted or boild rabits Take good midle sisd onion boyle ym in milk & water about a quarter of an ouer yn shift ym in to fresh milk & water ye onions must not be peld let ym boyle tell yu think ye water strong so do one or 2 times more tel ye are tender yn take ym up & give ye onion a cut at ye botom yn squese out all ye onion out of ye hosk yn chop it very fine one a bord with a knife & put it in a poringe & mix it with hot thickend buter when it is rady to go to ye table: ys sasee is proper for ducks rosted hare & boyld rabits never put it on ye dish: put melted buter to ye rabits: gravi sase to ye ducks: gravi sase or buter to ye hare Aple sase for goose or porke take lordins or sharp apls pard cord & cut in slises put ym in a tind sase pan put 5 or 6 sponfolls of water more or less as yu have apl set ym one as to fier to stewe cover ym turne ym some times but not break ym tel ye are all tender yn mash ym ceep ym stirin & boylein a litle ye must be thick sweeten ym & put ym one sasers
Saving...
prev
next
Porke sase great halfe a manchet put water to it & boyle it prity thick - when it is boyld anoufe put a prity cale of thickend buter to it let it not be to thin yn put to it some dride sage rubd a litle salt & it must be sent up in a poringe Onion sase for ducks or hare rosted or boild rabits Take good midle sisd onion boyle ym in milk & water about a quarter of an ouer yn shift ym in to fresh milk & water ye onions must not be peld let ym boyle tell yu think ye water strong so do one or 2 times more tel ye are tender yn take ym up & give ye onion a cut at ye botom yn squese out all ye onion out of ye hosk yn chop it very fine one a bord with a knife & put it in a poringe & mix it with hot thickend buter when it is rady to go to ye table: ys sasee is proper for ducks rosted hare & boyld rabits never put it on ye dish: put melted buter to ye rabits: gravi sase to ye ducks: gravi sase or buter to ye hare Aple sase for goose or porke take lordins or sharp apls pard cord & cut in slises put ym in a tind sase pan put 5 or 6 sponfolls of water more or less as yu have apl set ym one as to fier to stewe cover ym turne ym some times but not break ym tel ye are all tender yn mash ym ceep ym stirin & boylein a litle ye must be thick sweeten ym & put ym one sasers
Szathmary Culinary Manuscripts and Cookbooks
sidebar
