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Ann Kenwrick cookbook, 1770
Page 145
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A Rare hash of a Leg of Mutton Slice your Legg of Mutton very thin as Possibly you can and beat it very well on a Table with the Back of your knife, then fry them all at once but don't Fry them brown Stirr all together, and mince 2 anchovy's an onion, some Thime and Parsley together, and put Them into your Hash with some Capters, Nut-meg, White Wine and strong broth with some Pepper and Salt, Half a pound of fresh butter, and the juice of a Lemmon, let the sauce be thick Garnish your dish with Lemmon A [Spanish?] Potato or Skirret Pye First boile your potatos or Skirrets, then blanch them and season them with Cinamon and Sugar then put Into your dish a pound of butter, and the marrow of 2 bones, a little Lemmon sliced and cover them With puff past, after baking make a [illegible] with White wine Sugar, and the yolks of Eggs, then fill your pye full with this [illegible], and so [illegible] it in A Pease Soop First boile your pease, then strain them through a cullondor with strong broth to have the pulps of them Then boile them in a pan with some Parsley roots, and a little Bacon, cut small like Worms, then put in some dryed Mints cut small, then mince a handful of [illegible], indifferent small, pepper, and some salt Then put in halfe a pound of fresh butter, then slice a [illegible], and dry it by the fire and put It into your Soop dish, then put the broth to it, You may put a [illegible] of veal, duck or chicken In the middle of the Dish To Pott Lampery's First scall them in hott water, then take of all the Slime and the black skin with a dry cloth very C
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A Rare hash of a Leg of Mutton Slice your Legg of Mutton very thin as Possibly you can and beat it very well on a Table with the Back of your knife, then fry them all at once but don't Fry them brown Stirr all together, and mince 2 anchovy's an onion, some Thime and Parsley together, and put Them into your Hash with some Capters, Nut-meg, White Wine and strong broth with some Pepper and Salt, Half a pound of fresh butter, and the juice of a Lemmon, let the sauce be thick Garnish your dish with Lemmon A [Spanish?] Potato or Skirret Pye First boile your potatos or Skirrets, then blanch them and season them with Cinamon and Sugar then put Into your dish a pound of butter, and the marrow of 2 bones, a little Lemmon sliced and cover them With puff past, after baking make a [illegible] with White wine Sugar, and the yolks of Eggs, then fill your pye full with this [illegible], and so [illegible] it in A Pease Soop First boile your pease, then strain them through a cullondor with strong broth to have the pulps of them Then boile them in a pan with some Parsley roots, and a little Bacon, cut small like Worms, then put in some dryed Mints cut small, then mince a handful of [illegible], indifferent small, pepper, and some salt Then put in halfe a pound of fresh butter, then slice a [illegible], and dry it by the fire and put It into your Soop dish, then put the broth to it, You may put a [illegible] of veal, duck or chicken In the middle of the Dish To Pott Lampery's First scall them in hott water, then take of all the Slime and the black skin with a dry cloth very C
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