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Penelope Pemberton cookbook, Dec. 19, 1716
Page 81
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To Dress a dish of samon Take ye samon open it wash & scale it cut of ye fins if yu wold have it whole turne it round if ye be small [illegible] all round onely: one or 2 wee flay & cut open & cut it in peeses about 2 inshes long to friein: if a large samon yn wold cut take out ye chine cut it in peeses to frie: cut a hansome golle: set a flat pan one ye fier with salt & water when it boyls lay yr fish one a large fish pleat: put it into ye pan & let it ether boyle or scold tell it be anoufe yn have yr peese rady fride smalle fish of any or all sorts fride: put halfe buter & halfe renderd sewet in to yr pan make it hot dust ye fish with flower yn put in ye fish & frie it crisp & a fine yallowe brone yn have parsly rady fride crisp & greene have yu parsly rady pickt if it be not clane wash it & make it quite drie yn put halfe butter & halfe fride sewet in ye pan make it boyle yn put it into ye pan ceep it boylin & stering & turneing as fast as yu can tel it be crisp & greene: if it be don to much it will be black: if it be wet when yu put it in ye pan it will never be crisp yr srimp balls longe & round fride
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To Dress a dish of samon Take ye samon open it wash & scale it cut of ye fins if yu wold have it whole turne it round if ye be small [illegible] all round onely: one or 2 wee flay & cut open & cut it in peeses about 2 inshes long to friein: if a large samon yn wold cut take out ye chine cut it in peeses to frie: cut a hansome golle: set a flat pan one ye fier with salt & water when it boyls lay yr fish one a large fish pleat: put it into ye pan & let it ether boyle or scold tell it be anoufe yn have yr peese rady fride smalle fish of any or all sorts fride: put halfe buter & halfe renderd sewet in to yr pan make it hot dust ye fish with flower yn put in ye fish & frie it crisp & a fine yallowe brone yn have parsly rady fride crisp & greene have yu parsly rady pickt if it be not clane wash it & make it quite drie yn put halfe butter & halfe fride sewet in ye pan make it boyle yn put it into ye pan ceep it boylin & stering & turneing as fast as yu can tel it be crisp & greene: if it be don to much it will be black: if it be wet when yu put it in ye pan it will never be crisp yr srimp balls longe & round fride
Szathmary Culinary Manuscripts and Cookbooks
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