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English cookbook, 1600s
Page 38
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And nutmeg and mace and clovs and put it into an earthen pot and cover it with a paste of pease meal and put a good quantity of butter both above and beneath it and put it into the oven and let it soak until it be enough then pour the liquor frome about it and set it up to keep. To pot neats tounges Take your neats tounges and parboyl them and take the skins of them and doe just with them as you did with your beafe. To stew a lobster Take butter and salt and reed wine vinnagar and put it into a stove pan with a litle greated nutmeg
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And nutmeg and mace and clovs and put it into an earthen pot and cover it with a paste of pease meal and put a good quantity of butter both above and beneath it and put it into the oven and let it soak until it be enough then pour the liquor frome about it and set it up to keep. To pot neats tounges Take your neats tounges and parboyl them and take the skins of them and doe just with them as you did with your beafe. To stew a lobster Take butter and salt and reed wine vinnagar and put it into a stove pan with a litle greated nutmeg
Szathmary Culinary Manuscripts and Cookbooks
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