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Ann Kenwrick cookbook, 1770
Page 91
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To Roast a Pike. Fill the Belly with force Meat and Oysters, then tye it to The Spitt, bast it with butter, Serve it with a Carp on each Side, a Spitcok Ele round it, order it thus____ Take a large Eel, cut it open and cut it into 4 pieces, Season them with Salt Pepper and Nut=megg, Lemmon peel cut Small with Sweet herbs, boile them over Charcole with a Gentlle fire, And Strew over them grated bread, take care they dont Burn, they are Propper to lay round any dish of fish.__ To Roast an Eele. Take a great Eel, Slit the Skin in a little way, then pull of the Skin, head and all Joyning to it, perboile the Eel till it comes from the bone, then Shread it with some Oysters, Sweet herbs, Lemmon peel, Season it with Salt and Pepper, Then Scower the Skin with water and Salt, and Stuff it Full again with the meat being well mixed, then sew it up, roast and bast it well with butter, drudge it with White bread and take some White winde for Sawce, with An Anchovy or two dissolved in it, then beat as much Butter thick as will Serve for the Sawce, with a little Strong Gravy. To Roast Lobsters. Tye them to the Spitt a live bast them with hott water and Salt, and whey look very red and you think they are enough Bast them with butter and Salt, then take them up and have For Sawce ready to put into plates round your dish made Thus___ Take half a pint of water a blade of Mace, a Little whole Pepper, 2 or 3 Anchovies, a few Oysters with their Liquor, Shread your Oysters with Mushrooms about half a pint of White wine, then take a piece of butter rold up in Flower, and put in, Sheak it up as thick as Cream, you May Squeeze in the Juice of a Lommon, and put in a little of the peel if you like it, Serve it for a Gentile Side dish.__ To Malarat Soals. Take the largest Soales you can get, Skin and dry them well Beat them with your roleing pin, then have ready as many Yolks of Eggs and flower as will dip them on both Sides Then have your pan very clean, and put in a Quart of Sweet Oyle more or less as you Soe need full enough to
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To Roast a Pike. Fill the Belly with force Meat and Oysters, then tye it to The Spitt, bast it with butter, Serve it with a Carp on each Side, a Spitcok Ele round it, order it thus____ Take a large Eel, cut it open and cut it into 4 pieces, Season them with Salt Pepper and Nut=megg, Lemmon peel cut Small with Sweet herbs, boile them over Charcole with a Gentlle fire, And Strew over them grated bread, take care they dont Burn, they are Propper to lay round any dish of fish.__ To Roast an Eele. Take a great Eel, Slit the Skin in a little way, then pull of the Skin, head and all Joyning to it, perboile the Eel till it comes from the bone, then Shread it with some Oysters, Sweet herbs, Lemmon peel, Season it with Salt and Pepper, Then Scower the Skin with water and Salt, and Stuff it Full again with the meat being well mixed, then sew it up, roast and bast it well with butter, drudge it with White bread and take some White winde for Sawce, with An Anchovy or two dissolved in it, then beat as much Butter thick as will Serve for the Sawce, with a little Strong Gravy. To Roast Lobsters. Tye them to the Spitt a live bast them with hott water and Salt, and whey look very red and you think they are enough Bast them with butter and Salt, then take them up and have For Sawce ready to put into plates round your dish made Thus___ Take half a pint of water a blade of Mace, a Little whole Pepper, 2 or 3 Anchovies, a few Oysters with their Liquor, Shread your Oysters with Mushrooms about half a pint of White wine, then take a piece of butter rold up in Flower, and put in, Sheak it up as thick as Cream, you May Squeeze in the Juice of a Lommon, and put in a little of the peel if you like it, Serve it for a Gentile Side dish.__ To Malarat Soals. Take the largest Soales you can get, Skin and dry them well Beat them with your roleing pin, then have ready as many Yolks of Eggs and flower as will dip them on both Sides Then have your pan very clean, and put in a Quart of Sweet Oyle more or less as you Soe need full enough to
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