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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 16
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19) To make a hot neates tongue pye Slice your neates tongue being boyled very thin - putting them into your pye Seasoned with butter and Currants,, Salt & when it is almost ready to be Served, take some Claret wine, ginger, cynamum, Sugar, and let the Same have a walme over the fire, and soe power it hot into your pye, and put it into the oven again: this is a good dish for dinner or supper. To bake Lampreys. Flay your Lampreys and string them & steep them in Claret wine all night, then Season it with peper, salt genger mudmegg and Sinamon: then lay them in a Coffen round with onyons whole about them & good Store of butter & Soe bake them well. To make a Claves foot pye Boyle your Calves feet and bake them & mince them well with Salt a Little time and organy, good Store of Suit and Currants Sugar and mace: and Soe bake them as you do your pyes put Store of butter into it. To make minced pyes to Eat Cold Tale veal & parboyl it very well & minced as small that you can not know what it is, season it with nudmegg cloves and mace, Salt & Sugar. You must make your Cooften of Sugar Crust and lay good Store of sweet butter in the bottome of the pye, then lay a Laying of meat and a Laying of raisons of the [Sunn?] Stoned, dates Sliced and Caroway comfits, then a lay of butter againe, then of meat, soe till
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19) To make a hot neates tongue pye Slice your neates tongue being boyled very thin - putting them into your pye Seasoned with butter and Currants,, Salt & when it is almost ready to be Served, take some Claret wine, ginger, cynamum, Sugar, and let the Same have a walme over the fire, and soe power it hot into your pye, and put it into the oven again: this is a good dish for dinner or supper. To bake Lampreys. Flay your Lampreys and string them & steep them in Claret wine all night, then Season it with peper, salt genger mudmegg and Sinamon: then lay them in a Coffen round with onyons whole about them & good Store of butter & Soe bake them well. To make a Claves foot pye Boyle your Calves feet and bake them & mince them well with Salt a Little time and organy, good Store of Suit and Currants Sugar and mace: and Soe bake them as you do your pyes put Store of butter into it. To make minced pyes to Eat Cold Tale veal & parboyl it very well & minced as small that you can not know what it is, season it with nudmegg cloves and mace, Salt & Sugar. You must make your Cooften of Sugar Crust and lay good Store of sweet butter in the bottome of the pye, then lay a Laying of meat and a Laying of raisons of the [Sunn?] Stoned, dates Sliced and Caroway comfits, then a lay of butter againe, then of meat, soe till
Szathmary Culinary Manuscripts and Cookbooks
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