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Edward Kidder cookbook, ca. 1700
Page 27
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Broths Strong Broth. Take 3 or 4 gallons of water & put therein a leg and shin of beef cut in to 5 or 6 pieces boyle it 12 howers now & then stirr it wth. a stick & cover it close wn. tis boyld strain & coole it let it stand till twill jelley yn. take ye. fatt from ye. top & ye. dross from ye. bottome. Gravey. Cut a piece of beef into thin slices fry it brown in a stew pan wth. 2 or 3 onions 2 or 3 lean slices of bacon yn. pour to it a ladle or 2 of strong broth rubbing ye. brown off from ye. pan very clean ad to it more strong broth clarret white wine anchovys a faggot of sweet herbs season it & let if stew very well yn. strain it off. Plum Porrage. Take 2 gallons of strong broth put to it 2 pd. of
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Broths Strong Broth. Take 3 or 4 gallons of water & put therein a leg and shin of beef cut in to 5 or 6 pieces boyle it 12 howers now & then stirr it wth. a stick & cover it close wn. tis boyld strain & coole it let it stand till twill jelley yn. take ye. fatt from ye. top & ye. dross from ye. bottome. Gravey. Cut a piece of beef into thin slices fry it brown in a stew pan wth. 2 or 3 onions 2 or 3 lean slices of bacon yn. pour to it a ladle or 2 of strong broth rubbing ye. brown off from ye. pan very clean ad to it more strong broth clarret white wine anchovys a faggot of sweet herbs season it & let if stew very well yn. strain it off. Plum Porrage. Take 2 gallons of strong broth put to it 2 pd. of
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