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Robert Godfrey receipts, 1665-1799
Page 57
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For Make Crawfish Soop Take your crawfish and mash them and put them in a pott with water and vinegar, onions and salt, then take them and pull the shells from the tails with the small legs and pound them in a mortar very small, for your first broth: then you must take somw pease and boyle them with water and when they are boyled you must take them off and let them settle, then take the flesh and bones of a carp or eales, with onions minced small then take them and put them in a sauce pan with some butter and fry it altogether, and when it is enough then take the eales broth, from your pease, and put into it, and let it boyle half an hour, season it with peper, salt, cloves, and Time, and the sheels that you pounded, and mix some of the broth you made last with them, and strain them through a sive, put your bread in a dish and your broth with it, then put your crawfish round the dish and serve it to the table with the juice of a lemon. Pickell Wallnuts prick your wallnugs with a wooden squer lengthways then lay them in water and shift them twice a day, then put them in water and stew them till the bitterness be gone out then make a pickell with spice and put on qt hott
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For Make Crawfish Soop Take your crawfish and mash them and put them in a pott with water and vinegar, onions and salt, then take them and pull the shells from the tails with the small legs and pound them in a mortar very small, for your first broth: then you must take somw pease and boyle them with water and when they are boyled you must take them off and let them settle, then take the flesh and bones of a carp or eales, with onions minced small then take them and put them in a sauce pan with some butter and fry it altogether, and when it is enough then take the eales broth, from your pease, and put into it, and let it boyle half an hour, season it with peper, salt, cloves, and Time, and the sheels that you pounded, and mix some of the broth you made last with them, and strain them through a sive, put your bread in a dish and your broth with it, then put your crawfish round the dish and serve it to the table with the juice of a lemon. Pickell Wallnuts prick your wallnugs with a wooden squer lengthways then lay them in water and shift them twice a day, then put them in water and stew them till the bitterness be gone out then make a pickell with spice and put on qt hott
Szathmary Culinary Manuscripts and Cookbooks
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