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English cookbook, 1700
Page 89a
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89 Baked Salmon Split the Fish & strew some pepper salt & a few Cloves on the inside of it enough to season it then lay the skin side downward & put two thirds port Wine and one third Vinegar enough to cover it, put in a stick or two of Horse radish tye it over with a paper & let it be baked enough to Dress it Cover the Fish before you lye it down with a few Bay leaves. Scotch Collops Take some thin slices from a fillet of Veal lay them on a Board & hack them with the back of a knife then mince a little Lemon peel & mix it with a little salt pepper Nutmeg & throw on them fry them brown in Butter. make your sauce with a good gravy one Anchovey a glass of White Wine throw in your Collops & toss them up. you may add force meat balls & rashers of Bacon if you please. White Pot Put 6 quarts of Milk on the fire & just before it boils take it off & put half a p:d of flour beat to a batter with a little cold Milk. put in half a p:d of Treacle half a p:d of moist sugar & a Nutmeg grated Keep it stirring one way till cold & pour in the Ingredients by degrees lest it should Curdle Bake it and lye nothing over it
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89 Baked Salmon Split the Fish & strew some pepper salt & a few Cloves on the inside of it enough to season it then lay the skin side downward & put two thirds port Wine and one third Vinegar enough to cover it, put in a stick or two of Horse radish tye it over with a paper & let it be baked enough to Dress it Cover the Fish before you lye it down with a few Bay leaves. Scotch Collops Take some thin slices from a fillet of Veal lay them on a Board & hack them with the back of a knife then mince a little Lemon peel & mix it with a little salt pepper Nutmeg & throw on them fry them brown in Butter. make your sauce with a good gravy one Anchovey a glass of White Wine throw in your Collops & toss them up. you may add force meat balls & rashers of Bacon if you please. White Pot Put 6 quarts of Milk on the fire & just before it boils take it off & put half a p:d of flour beat to a batter with a little cold Milk. put in half a p:d of Treacle half a p:d of moist sugar & a Nutmeg grated Keep it stirring one way till cold & pour in the Ingredients by degrees lest it should Curdle Bake it and lye nothing over it
Szathmary Culinary Manuscripts and Cookbooks
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