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Penelope Pemberton cookbook, Dec. 19, 1716
Page 137
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an oure or 2 yn wipe all of with a corse cloth & sason it with peper & salt & a litle dride sage slach ye inside well yt ye sasonin may go in well: yn take greene sage out of ye gardin & pick ye greene of ye laves yn set on a pan with some water & put in a litle salt when it boyls put in ye sage & Let it have a scold & when it lucks greene take it out & lay it in rows one ye head Let ye sage be first drand yn sprinckle ye cloth with salt yt yu will role it in yn role it up as close as yu can & tie it close at both ends when ye water boyls put in ye head & boyle it tel yu se ye cloth srink yn take it up take of ye tape rowle it harder & tie ye ends close yn lap it with ye tape & put it into ye pan & agane just to have a scald & plump it if it be tender take up some of ye broth & put into a pot & take up ye rowle & put in it: Let it stand tell it be cold yn have rady a pickle for it of water viniger salt a litle jamaco peper a rase of ginger 3 or 4 cloves whole peper corns a sprig or 2 of sweet margerom a sprig or 2 of sage boyle all these together & scome it when it is cold take yr coller drane & wipe it if quite cold take it out of ye cloth & wipe it & ye pickle clode put ym together ceep it downe in ye pickle: if yu wold have it like browne: onely sason it with salt
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an oure or 2 yn wipe all of with a corse cloth & sason it with peper & salt & a litle dride sage slach ye inside well yt ye sasonin may go in well: yn take greene sage out of ye gardin & pick ye greene of ye laves yn set on a pan with some water & put in a litle salt when it boyls put in ye sage & Let it have a scold & when it lucks greene take it out & lay it in rows one ye head Let ye sage be first drand yn sprinckle ye cloth with salt yt yu will role it in yn role it up as close as yu can & tie it close at both ends when ye water boyls put in ye head & boyle it tel yu se ye cloth srink yn take it up take of ye tape rowle it harder & tie ye ends close yn lap it with ye tape & put it into ye pan & agane just to have a scald & plump it if it be tender take up some of ye broth & put into a pot & take up ye rowle & put in it: Let it stand tell it be cold yn have rady a pickle for it of water viniger salt a litle jamaco peper a rase of ginger 3 or 4 cloves whole peper corns a sprig or 2 of sweet margerom a sprig or 2 of sage boyle all these together & scome it when it is cold take yr coller drane & wipe it if quite cold take it out of ye cloth & wipe it & ye pickle clode put ym together ceep it downe in ye pickle: if yu wold have it like browne: onely sason it with salt
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