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Robert Godfrey receipts, 1665-1799
Page 4
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To Souss Eeles take 2 or 3 great Eles Rubb them well with salt draw the gutts wipe them verie cleane with a course cloth then cut athwart on both sides somewhat deepe & in like manner cut them againe cross wayes then cut them through in such peices as you think fitt & throw them into a dish with a pint of vinegar & an handfull of salt then have a kittle put over the fire with faire water & abundle of sweet herbs & 2 or 3 great onions some mace & afew cloves, you must lett the Eles lye in the vinegar & salt so long as from the time the kittle is sett on the fire untill the water boileth then take the eles with yr vinegar & salt & put them into the boylinge liquor & so let it boile accordinge to cookerie when as it is boyled enough take out the Eles & sett them in some place where they may bee drayned from the liquor & when they are cold take a pint of wtt wine boyled upp with saffron to culler the wine then take some of the liquor & put in earthen pan take out ye onions & all the herbs only lett the cloves & mace remaine you must beat the saffron to powder or it will not colour.
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To Souss Eeles take 2 or 3 great Eles Rubb them well with salt draw the gutts wipe them verie cleane with a course cloth then cut athwart on both sides somewhat deepe & in like manner cut them againe cross wayes then cut them through in such peices as you think fitt & throw them into a dish with a pint of vinegar & an handfull of salt then have a kittle put over the fire with faire water & abundle of sweet herbs & 2 or 3 great onions some mace & afew cloves, you must lett the Eles lye in the vinegar & salt so long as from the time the kittle is sett on the fire untill the water boileth then take the eles with yr vinegar & salt & put them into the boylinge liquor & so let it boile accordinge to cookerie when as it is boyled enough take out the Eles & sett them in some place where they may bee drayned from the liquor & when they are cold take a pint of wtt wine boyled upp with saffron to culler the wine then take some of the liquor & put in earthen pan take out ye onions & all the herbs only lett the cloves & mace remaine you must beat the saffron to powder or it will not colour.
Szathmary Culinary Manuscripts and Cookbooks
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