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Edward Kidder cookbook, ca. 1700
Page 30
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A Crawfish Soop. Cleanse yor. crawfish boyle ym. in water salt & spice pull off their feet & tails & fry ym. yn. break ye. rest of ym. in a stone mortor season ym. wth. savory spice & an onion hard eggs grated bread & sweetherbs boyld in strong broth strain in yn. put to it scalded chopt parsley & french rouls yn. put ym. there in wth. a few diyd mushrooms garnish yr. dish wth. slicd lemon ye. feet & tails of ye. crawfish A Bisk of Pidgeons Yor. pidgeons being clean washd & perboyld put ym. in to strong broth & stew ym. yn. make for ym. a ragooe wth. gravy artichokes bottoms potatoes & onions savory spice lemon juice & dicd lemon & bacon cut as for larding wth. mushrooms truffells & murrells pour ye. broth into ye. dish having diyd carved sippets yn. place yor. pidgeons & pour on a ragooe wth. 1/2 a pt. of hott cream & garnish
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A Crawfish Soop. Cleanse yor. crawfish boyle ym. in water salt & spice pull off their feet & tails & fry ym. yn. break ye. rest of ym. in a stone mortor season ym. wth. savory spice & an onion hard eggs grated bread & sweetherbs boyld in strong broth strain in yn. put to it scalded chopt parsley & french rouls yn. put ym. there in wth. a few diyd mushrooms garnish yr. dish wth. slicd lemon ye. feet & tails of ye. crawfish A Bisk of Pidgeons Yor. pidgeons being clean washd & perboyld put ym. in to strong broth & stew ym. yn. make for ym. a ragooe wth. gravy artichokes bottoms potatoes & onions savory spice lemon juice & dicd lemon & bacon cut as for larding wth. mushrooms truffells & murrells pour ye. broth into ye. dish having diyd carved sippets yn. place yor. pidgeons & pour on a ragooe wth. 1/2 a pt. of hott cream & garnish
Szathmary Culinary Manuscripts and Cookbooks
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