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Carr family cookbook, 1741-1753
Page 38
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70 Fforcemeat for ffish Take any sort of fish & shread it smal, add to it four anchoveys, capers, oysters, or cockles, one onion the meat of a whol lemon, parsley & other sweet hearbs shread altogether very fine then butter eight eggs with half a pound of butter and put in as much grated bread with a little nutmeg & salt as will make it as thick as a poltice then sitr in all the ingredients & stuff ye ffish Ye Sauce A little white wine, anchovays a little onion, horss radish, a little vinegar or rather pickle a little strong gravey a blad of mace & thicken it wth butter
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70 Fforcemeat for ffish Take any sort of fish & shread it smal, add to it four anchoveys, capers, oysters, or cockles, one onion the meat of a whol lemon, parsley & other sweet hearbs shread altogether very fine then butter eight eggs with half a pound of butter and put in as much grated bread with a little nutmeg & salt as will make it as thick as a poltice then sitr in all the ingredients & stuff ye ffish Ye Sauce A little white wine, anchovays a little onion, horss radish, a little vinegar or rather pickle a little strong gravey a blad of mace & thicken it wth butter
Szathmary Culinary Manuscripts and Cookbooks
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