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English cookbook, 1600s
Page 67
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it with a piece of course [bap?] and boyl it in the same pickle and when it boyls put in thre quarters of an ounce of ginger and an ounce of whole pepper and let it boyl thre quarters of an hour then take it off and let it cool and when it is cold put it into an earthen pot with the liquor about it and cover it closse. To turn lamb into vennisone Take a side or quarter of a lamb and bone it and dip it into its own blood and sprinkle it over with salt and cinnamon and pepper and take some sweet sewet
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it with a piece of course [bap?] and boyl it in the same pickle and when it boyls put in thre quarters of an ounce of ginger and an ounce of whole pepper and let it boyl thre quarters of an hour then take it off and let it cool and when it is cold put it into an earthen pot with the liquor about it and cover it closse. To turn lamb into vennisone Take a side or quarter of a lamb and bone it and dip it into its own blood and sprinkle it over with salt and cinnamon and pepper and take some sweet sewet
Szathmary Culinary Manuscripts and Cookbooks
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