DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 95

(95)
To Coller a brest of veale
Take a large brest of veale & bone it then lay it upon
a table. & beat it with a shreding knife. season it with
nutmeg & mace & cloves. & salt them. doe it over
with the yolk of an Egg then shred some sweet herbs
& a little [Lemon?] pill & a few Capers. then rowle it
up & tie it with course inkle & put it into a stove
dish & put to it some butter. it will take a good
deale of baking. & when you dish it up cut some
Slices & lay round your dish & set your rowle in
the midle & power on Savory Sawce which must be
thus done. take a little gravy & water & onion &
a little mace & a posy of sweet herbs & anchovy
boile it very well & strain it thru a haire seive
& put in some shred Capers & a lump of butter &
beat the yolks of 2 Eggs. with 2 or 3 spoonfulls of
white wine. shake all well together & pour it upon
your meat & garnish your dish with pickles & [Clery?]
fryed in Eggs about it.

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(95) To Coller a brest of veale Take a large brest of veale & bone it then lay it upon a table. & beat it with a shreding knife. season it with nutmeg & mace & cloves. & salt them. doe it over with the yolk of an Egg then shred some sweet herbs & a little [Lemon?] pill & a few Capers. then rowle it up & tie it with course inkle & put it into a stove dish & put to it some butter. it will take a good deale of baking. & when you dish it up cut some Slices & lay round your dish & set your rowle in the midle & power on Savory Sawce which must be thus done. take a little gravy & water & onion & a little mace & a posy of sweet herbs & anchovy boile it very well & strain it thru a haire seive & put in some shred Capers & a lump of butter & beat the yolks of 2 Eggs. with 2 or 3 spoonfulls of white wine. shake all well together & pour it upon your meat & garnish your dish with pickles & [Clery?] fryed in Eggs about it.