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Ann Kenwrick cookbook, 1770
Page 82
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82 As big as Small Oysters, Season it Cloves, Mace, Nutmeg Cinamon, a little Salt, place it in the pye, and put to Them a pound and half of Currants, half a pound of Raisins, half a pound of Candied Oranges, Lemmons and Cittorn peel, and a quarter of a pound of Dates Ston’d and Cut in Slices put in a pound of Marrow, and a pint of Sack, lid your pye and bake it, and when it is baked, put in half a pint more, Serve it. Hare Pye. After he is drest, take one part and mince him Small with Salt Bacon, Thime, Savory, and Margerum, Season it with Salt, Pepper, Cloves, Mace, and Nutmeg And when you have drest the other part, Season It as before, and work the minc’d meat with the yolk Of an Egg or two, and lay it about your hare then Fill it up with Sweet butter the best you can get, Take care you don’t make it greasy, give it a Shake or two and then Serve it. Giblet Pye Stew them tender, season them with Salt and Pepper pretty high, a bunch of Sweet herbs An Onion, and Salt, water enough to Cover them Then take them out of the Liquor and Set them To be cold, then make good puff past, and lay at the Bottom of your patty pan, then lay in a layer of Butter, and lay in the Gibblets lay over the forc’d Meat balls, and the Yolk of hard Eggs, cut into Quarters with what quantity of butter you think Fitt, and when you have lidded the pye, leave a Hole on top, and Just as it goes into the Oven, put in half the water the Gibblets were stewed in and bake them not too much._._. Venison Pasty Take 3 Quarters of a peck of fine flower 6 pounds of butter rub the butter in the flower, and break in 12 Eggs, and make your past with warm water, bone the Venison, break and bake the bones, Season them high with Salt and Pepper, to fill up the pasty, when it comes out of the Oven, then Season your Venison with an Ounce of black Pepper grossly beaten, and Salt, then take about a pound of beef Suet, cut in Long
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82 As big as Small Oysters, Season it Cloves, Mace, Nutmeg Cinamon, a little Salt, place it in the pye, and put to Them a pound and half of Currants, half a pound of Raisins, half a pound of Candied Oranges, Lemmons and Cittorn peel, and a quarter of a pound of Dates Ston’d and Cut in Slices put in a pound of Marrow, and a pint of Sack, lid your pye and bake it, and when it is baked, put in half a pint more, Serve it. Hare Pye. After he is drest, take one part and mince him Small with Salt Bacon, Thime, Savory, and Margerum, Season it with Salt, Pepper, Cloves, Mace, and Nutmeg And when you have drest the other part, Season It as before, and work the minc’d meat with the yolk Of an Egg or two, and lay it about your hare then Fill it up with Sweet butter the best you can get, Take care you don’t make it greasy, give it a Shake or two and then Serve it. Giblet Pye Stew them tender, season them with Salt and Pepper pretty high, a bunch of Sweet herbs An Onion, and Salt, water enough to Cover them Then take them out of the Liquor and Set them To be cold, then make good puff past, and lay at the Bottom of your patty pan, then lay in a layer of Butter, and lay in the Gibblets lay over the forc’d Meat balls, and the Yolk of hard Eggs, cut into Quarters with what quantity of butter you think Fitt, and when you have lidded the pye, leave a Hole on top, and Just as it goes into the Oven, put in half the water the Gibblets were stewed in and bake them not too much._._. Venison Pasty Take 3 Quarters of a peck of fine flower 6 pounds of butter rub the butter in the flower, and break in 12 Eggs, and make your past with warm water, bone the Venison, break and bake the bones, Season them high with Salt and Pepper, to fill up the pasty, when it comes out of the Oven, then Season your Venison with an Ounce of black Pepper grossly beaten, and Salt, then take about a pound of beef Suet, cut in Long
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