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Penelope Pemberton cookbook, Dec. 19, 1716
Page 99
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white wine sred parsly halfe a pound or more of good buter slist in viniger or lemon too sharpen it: all frickises must have a prity sharpness: mixt all gentley together with ye warme gravi Let all be taken clere from fat & put it to yr meat shake it over ye fier tel it be thick anoufe Lay it quick in ye dish garnish with veale balls Longe & round fride slist lemon & pickls To forse wild duck or tame kil yr ducks a day or 2 before yu use ym: make as smale an open as yu can when yu take out ye gouts & crawe: bone ym but first singe ym ye sason both inside & outside with peper & salt & let ym ly yn take ye fleshey part of a leg muton scrape it very fine yn take ye duble waite a good sweet beefe sewit anchove taken from ye bons washt & sred put amoungst yt scrapt mutton heare & there: parsley time & a litle sweet margrom to yr tast if no greene time & margerom take dried rube & sift it: 6 or a deson fresh oysters if ye are to be had: sred all these together very fine yn put in croms of bread & sason ym with salt peper nutmeg mase cloves yallowe rine of lemon as yu do veale balls: yn put in some spoonefols of fresh oyster turne over
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white wine sred parsly halfe a pound or more of good buter slist in viniger or lemon too sharpen it: all frickises must have a prity sharpness: mixt all gentley together with ye warme gravi Let all be taken clere from fat & put it to yr meat shake it over ye fier tel it be thick anoufe Lay it quick in ye dish garnish with veale balls Longe & round fride slist lemon & pickls To forse wild duck or tame kil yr ducks a day or 2 before yu use ym: make as smale an open as yu can when yu take out ye gouts & crawe: bone ym but first singe ym ye sason both inside & outside with peper & salt & let ym ly yn take ye fleshey part of a leg muton scrape it very fine yn take ye duble waite a good sweet beefe sewit anchove taken from ye bons washt & sred put amoungst yt scrapt mutton heare & there: parsley time & a litle sweet margrom to yr tast if no greene time & margerom take dried rube & sift it: 6 or a deson fresh oysters if ye are to be had: sred all these together very fine yn put in croms of bread & sason ym with salt peper nutmeg mase cloves yallowe rine of lemon as yu do veale balls: yn put in some spoonefols of fresh oyster turne over
Szathmary Culinary Manuscripts and Cookbooks
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