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English cookbook, 1700
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3 To make Sasages take some lean of pork & shread it wth a knife very fine then chop it as fine as you can & put to every pound of pork two pd of Sewit, then put to it a good deal of peper & salt & as much jamaca=peper mace & cloves as you find necesary to give a relish, & some sage chopt'd small, to this quantity you may put 4 eggs, & so make it up into a stif past, & role it or put it into skins as you like you must beat all the ingredients togeather wth a pestle donot forget Onion
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3 To make Sasages take some lean of pork & shread it wth a knife very fine then chop it as fine as you can & put to every pound of pork two pd of Sewit, then put to it a good deal of peper & salt & as much jamaca=peper mace & cloves as you find necesary to give a relish, & some sage chopt'd small, to this quantity you may put 4 eggs, & so make it up into a stif past, & role it or put it into skins as you like you must beat all the ingredients togeather wth a pestle donot forget Onion
Szathmary Culinary Manuscripts and Cookbooks
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