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Anne Bayne booke [of recipes] circa 1700
Page 182
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(182) To make greene peas potage Take a peck of greene peas & shill them then boile them very soft. then drain them & pulp them thro a seive. & take the pulp with some good strong broth & let it boile then put in a pint of good thick Cream with a little parsily & mint small shred. & let it boile. if you please you may lay forct balls & tosts & so serve it up. To Roast a rump of beefe Take your beefe & salt it very lightly. then stuf it with parsily & beefe sewitt. & a little nutmeg grated & when it is better then halfe roasted shred some sweet herbs & strew over it & the yolks of 2 Eggs. which must be done before you sprinkle on the herbs. let the sawce be gravy a little Clarett wine an Anchovy & an onion so serve it up.
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(182) To make greene peas potage Take a peck of greene peas & shill them then boile them very soft. then drain them & pulp them thro a seive. & take the pulp with some good strong broth & let it boile then put in a pint of good thick Cream with a little parsily & mint small shred. & let it boile. if you please you may lay forct balls & tosts & so serve it up. To Roast a rump of beefe Take your beefe & salt it very lightly. then stuf it with parsily & beefe sewitt. & a little nutmeg grated & when it is better then halfe roasted shred some sweet herbs & strew over it & the yolks of 2 Eggs. which must be done before you sprinkle on the herbs. let the sawce be gravy a little Clarett wine an Anchovy & an onion so serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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