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Penelope Pemberton cookbook, Dec. 19, 1716
Page 91
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sred parsley to it: yn have a good dale of buter boyleing in yr pan: first let ye brans eggs & erbs be mixt well to gether: yn drop ym into ye pan so thick as ye will not rune out of shape over ye fier: Let ym be about ye bigness of a crowne peese not to thick: make ym a fine yallow browne when yr buter turns black clane yr pan & take more: veale balls Longe ond round fride: saseges or fine collops of bacon fride clere: these must all be ready before yr hash be layd in ye dish yn ye tonge brans oysters balls sasages slist lemon & pickls must be layd one it & about ye dish to garnish: when yu take ye hash of ye fier put in a litle juse of Lemon but not to be teasted To broile pigons when yu drawe ye pigons make as smale a hole as yu can to drawe be carefoll yu brake nothing with in nor ye crawe yn wipe very clane yn take yonge spinege as much againe of parsley time & sweet margerom all finely pickt washt & dapt with a cloth to take of ye water yn sred ym not to fine put grated nutmeg to ym & Lemon if yu plase yn take buter ring out ye water out of ye buter in a corse cloth yn take so much of ye buter as will work ye erbs into a past yn put about as much into evary pigon as 2 pigon eggs yn sowe
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sred parsley to it: yn have a good dale of buter boyleing in yr pan: first let ye brans eggs & erbs be mixt well to gether: yn drop ym into ye pan so thick as ye will not rune out of shape over ye fier: Let ym be about ye bigness of a crowne peese not to thick: make ym a fine yallow browne when yr buter turns black clane yr pan & take more: veale balls Longe ond round fride: saseges or fine collops of bacon fride clere: these must all be ready before yr hash be layd in ye dish yn ye tonge brans oysters balls sasages slist lemon & pickls must be layd one it & about ye dish to garnish: when yu take ye hash of ye fier put in a litle juse of Lemon but not to be teasted To broile pigons when yu drawe ye pigons make as smale a hole as yu can to drawe be carefoll yu brake nothing with in nor ye crawe yn wipe very clane yn take yonge spinege as much againe of parsley time & sweet margerom all finely pickt washt & dapt with a cloth to take of ye water yn sred ym not to fine put grated nutmeg to ym & Lemon if yu plase yn take buter ring out ye water out of ye buter in a corse cloth yn take so much of ye buter as will work ye erbs into a past yn put about as much into evary pigon as 2 pigon eggs yn sowe
Szathmary Culinary Manuscripts and Cookbooks
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