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Edward Kidder cookbook, ca. 1700
Page 49
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Sauce pan wth. a little seasond gravy a nutmeg a little vineger & drawn butter fill ye. shells & set ye. rest in plates To Stew Carps Take a brace of living carp knock ym. on ye. head open ye. bellies & wash out ye. blood wth. vineger & salt yn. cut ym. close to ye. tail to ye. bone & wash ym. clean put ym. in a broad sauce pan & put thereto a qt. of clarret 1/2 a pt. of white wine 1/2 a pt. of vineger a pt. of water a faggot of sweetherbs a nutmeg slicd large mace 4 or 5 cloves 2 or 3 racers of ginger whole pepper & an anchovy cover ym. close & stew ym. a quarter of an hour yn. put to it ye. blood of ye. carp & a ladle of drawn butter lay about it ye. spaun milt & liver stick on ym. toasts & eat ye. lear a broth or thicken it wth. brown butter
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Sauce pan wth. a little seasond gravy a nutmeg a little vineger & drawn butter fill ye. shells & set ye. rest in plates To Stew Carps Take a brace of living carp knock ym. on ye. head open ye. bellies & wash out ye. blood wth. vineger & salt yn. cut ym. close to ye. tail to ye. bone & wash ym. clean put ym. in a broad sauce pan & put thereto a qt. of clarret 1/2 a pt. of white wine 1/2 a pt. of vineger a pt. of water a faggot of sweetherbs a nutmeg slicd large mace 4 or 5 cloves 2 or 3 racers of ginger whole pepper & an anchovy cover ym. close & stew ym. a quarter of an hour yn. put to it ye. blood of ye. carp & a ladle of drawn butter lay about it ye. spaun milt & liver stick on ym. toasts & eat ye. lear a broth or thicken it wth. brown butter
Szathmary Culinary Manuscripts and Cookbooks
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