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Penelope Pemberton cookbook, Dec. 19, 1716
Page 96
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To frigase samon Take a side of samon & ye chine well washt & dried cut ye chine & ye tale parte of ye samon it to peeses about 2 inches long flay of ye scin yt part of ye tayle yt is thin slit it boyle a hamson jole yn have redy fride yr outher peeces a fine yallowe browne: yn take a gill of white wine halfe a gill of cockle licker halfe a gill of srimp gravi halfe a gill of vele grave an anchove washt & sred ye yallow rine of lemon & nuttmeg grated a very litle powder of mase yn 3 or 4 yolks of newe layd eggs baten mix it with yr wine & lickqued things yu have rady washt pickt & sred parsley time margrom & fenel to tast it: sharpen it to yr tast with lemon or viniger: stir all well together put in salt to yr tast: yn clane yr friein pan & take ye fride samon being cept hot clere frome fat put it into ye pan yn put yr sase to it & shake ym over ye fier tel it be thick anoufe yn have halfe a pound or more of buter melted thick put it into ye sase shake ye together be carefoll it cordle not: lay yr boyld jole in ye midle of yr dish yn about it lay ye fricsed samon & sase: yn garnish with a fewe small fride fish of any or all sort: srimp balls fride crisp parsley pickld oyster cockls scolops & srimps slist lemon & all sorts of pickls this is ye end of ys rasate
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To frigase samon Take a side of samon & ye chine well washt & dried cut ye chine & ye tale parte of ye samon it to peeses about 2 inches long flay of ye scin yt part of ye tayle yt is thin slit it boyle a hamson jole yn have redy fride yr outher peeces a fine yallowe browne: yn take a gill of white wine halfe a gill of cockle licker halfe a gill of srimp gravi halfe a gill of vele grave an anchove washt & sred ye yallow rine of lemon & nuttmeg grated a very litle powder of mase yn 3 or 4 yolks of newe layd eggs baten mix it with yr wine & lickqued things yu have rady washt pickt & sred parsley time margrom & fenel to tast it: sharpen it to yr tast with lemon or viniger: stir all well together put in salt to yr tast: yn clane yr friein pan & take ye fride samon being cept hot clere frome fat put it into ye pan yn put yr sase to it & shake ym over ye fier tel it be thick anoufe yn have halfe a pound or more of buter melted thick put it into ye sase shake ye together be carefoll it cordle not: lay yr boyld jole in ye midle of yr dish yn about it lay ye fricsed samon & sase: yn garnish with a fewe small fride fish of any or all sort: srimp balls fride crisp parsley pickld oyster cockls scolops & srimps slist lemon & all sorts of pickls this is ye end of ys rasate
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