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Penelope Pemberton cookbook, Dec. 19, 1716
Page 133
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wipe ye water of & sason it with mase nuttmeg peper & salt & lemon pil grated parsly time & margerom: when it hath lane about a quarter of an oure in ye sasonin: rub it over with a litle clarit & lay longe peese of ye yallow rine of lemon one it yn role it up hard yn a cloth & tape boyle it in water as ye did ye veale tel yu see ye cloth shrink yn streten it if it be not tender put it in agane if it be put it in a stret pot let it be cold yn make ye same pickle for it yu did for veale when ye pickle is cold put ym together & take of ye tape & cloth ye next day To Coller Samon Take a side of samon well cland drid & sceld cover ye outside well with salt: yn mix a litle viniger & a litle powderd salt peeter together if yr fish be large ad saltpeter if less a 1/2 will fit: Lay it in a flat dish or pan then rub ye fish with it & let it ly 2 or 3 ours turne it often but let it ly most one ye sciney side yn take it up and wipe it & sason it with peper mase some salt & long peese of ye yallowe rine of lemon yn sprinkle it well with salt: yn role it up yn in a cloth & tape yn put it into boyleing water when yu think it is anoufe take it up & take of ye tape & pule it at ach end tel it be tite yn tie it close at ye ends &
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wipe ye water of & sason it with mase nuttmeg peper & salt & lemon pil grated parsly time & margerom: when it hath lane about a quarter of an oure in ye sasonin: rub it over with a litle clarit & lay longe peese of ye yallow rine of lemon one it yn role it up hard yn a cloth & tape boyle it in water as ye did ye veale tel yu see ye cloth shrink yn streten it if it be not tender put it in agane if it be put it in a stret pot let it be cold yn make ye same pickle for it yu did for veale when ye pickle is cold put ym together & take of ye tape & cloth ye next day To Coller Samon Take a side of samon well cland drid & sceld cover ye outside well with salt: yn mix a litle viniger & a litle powderd salt peeter together if yr fish be large ad saltpeter if less a 1/2 will fit: Lay it in a flat dish or pan then rub ye fish with it & let it ly 2 or 3 ours turne it often but let it ly most one ye sciney side yn take it up and wipe it & sason it with peper mase some salt & long peese of ye yallowe rine of lemon yn sprinkle it well with salt: yn role it up yn in a cloth & tape yn put it into boyleing water when yu think it is anoufe take it up & take of ye tape & pule it at ach end tel it be tite yn tie it close at ye ends &
Szathmary Culinary Manuscripts and Cookbooks
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