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English cookbook, 1700
Page 84a
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Cut your Lobster in small pieces pick the body very clean, put with it if there is any red berries, it, red (illegible?) bruise it together in a mortar, put it into your sauce pan with a little Gravy, Nutmeg, pepper , an Anchovy chopt small and an onion. Simmer it together & then add as much Butter melted very thick as you like, boil it up altogether An Omelet About 2 or 3 spoonfuls of grated bread, a little Milk, the yolks of 5 or 6 Eggs, the whites of two, parsley, Ham chopt fine pepper, salt to your taste. bake it in a dish. Walnut Catchup Take a quart of the juice of Walnut Liquor from the (illegible) Walnut Shells a pint of vinegar let it stand four days then boil it half away beat a quarter of an ounce of Mace, Ditto Cloves, Ditto Nutmeg a good handful of Eschalots tye all up in a muslin rag, pour your Liquor upon it, let it stand a month strain it off, bottle it for (now?) When you use it thicken it with Butter you may add an Anchove, a few cloves of Garlick. Hung Beef To 14 lb of Brisket Beef one quarter of a pd of Salt Petre one quart of common Salt, 3/4 of pd of coarse sugar pound, mix the Ingredients altogether, them make it very hot rub it into the beef before the Fire till 'tis dissolved let it lay 12 Days (illegible) baste it evry Day. Rub it over with Bran, dry it.
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Cut your Lobster in small pieces pick the body very clean, put with it if there is any red berries, it, red (illegible?) bruise it together in a mortar, put it into your sauce pan with a little Gravy, Nutmeg, pepper , an Anchovy chopt small and an onion. Simmer it together & then add as much Butter melted very thick as you like, boil it up altogether An Omelet About 2 or 3 spoonfuls of grated bread, a little Milk, the yolks of 5 or 6 Eggs, the whites of two, parsley, Ham chopt fine pepper, salt to your taste. bake it in a dish. Walnut Catchup Take a quart of the juice of Walnut Liquor from the (illegible) Walnut Shells a pint of vinegar let it stand four days then boil it half away beat a quarter of an ounce of Mace, Ditto Cloves, Ditto Nutmeg a good handful of Eschalots tye all up in a muslin rag, pour your Liquor upon it, let it stand a month strain it off, bottle it for (now?) When you use it thicken it with Butter you may add an Anchove, a few cloves of Garlick. Hung Beef To 14 lb of Brisket Beef one quarter of a pd of Salt Petre one quart of common Salt, 3/4 of pd of coarse sugar pound, mix the Ingredients altogether, them make it very hot rub it into the beef before the Fire till 'tis dissolved let it lay 12 Days (illegible) baste it evry Day. Rub it over with Bran, dry it.
Szathmary Culinary Manuscripts and Cookbooks
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