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Penelope Pemberton cookbook, Dec. 19, 1716
Page 120
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but put ye oyld buter frome ye gravi yn take up a quick as yu can frie it very browne yn turne it & frie ye outher side very browne tell all ye buter be dried up then put it into a stewe pan with ye stronge broth & set it one ye fier too scold yn frie more as yu did before: yn ye third & fort panfoll put halfe a pound of butter or less as the pan is in bigness boyle it in ye pan tell it be browne yn Lay in ye beefe prity thick yt ye botom is no were bare & frie it very browne yn turne it & frie yt browne & tel all ye buter be drid up but be carefoll it doth not borne yn put it into ye stewe pan with ye outher & so ye remender of ye beefe must be fride & put into ye stewe pan yn with ye back of a Ladle rube of all ye browne yu can into ye broth to make yr soope browne: stewe ym gently together tel all ye goodness be out of ye meat: be carefoll yu stewe not too much away: yn rune it through a sive & let it stand all night: when yu wold make yr soope take it clere frome ye fat & dregs about 3 quarts or 3 & a pint will make a hansome dish if yu have to much ceep it for gravi sase: set it one ye fier in a stewe pan put in a bunsh of time & sweet margerom: 2 onions whole peper & salt
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but put ye oyld buter frome ye gravi yn take up a quick as yu can frie it very browne yn turne it & frie ye outher side very browne tell all ye buter be dried up then put it into a stewe pan with ye stronge broth & set it one ye fier too scold yn frie more as yu did before: yn ye third & fort panfoll put halfe a pound of butter or less as the pan is in bigness boyle it in ye pan tell it be browne yn Lay in ye beefe prity thick yt ye botom is no were bare & frie it very browne yn turne it & frie yt browne & tel all ye buter be drid up but be carefoll it doth not borne yn put it into ye stewe pan with ye outher & so ye remender of ye beefe must be fride & put into ye stewe pan yn with ye back of a Ladle rube of all ye browne yu can into ye broth to make yr soope browne: stewe ym gently together tel all ye goodness be out of ye meat: be carefoll yu stewe not too much away: yn rune it through a sive & let it stand all night: when yu wold make yr soope take it clere frome ye fat & dregs about 3 quarts or 3 & a pint will make a hansome dish if yu have to much ceep it for gravi sase: set it one ye fier in a stewe pan put in a bunsh of time & sweet margerom: 2 onions whole peper & salt
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