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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 44
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[55] To make french pottage with pease. Take 2 Leggs of beef and boyle them to a Gelly putt in a handfull of thime, savoury marroram two whole onyons, Some whole pepper, Cloves and mace, a race of ginger when it is boyled Strain ye broth, and take of ye [Hatt?], then take halfe a peck of pease, boyle them very well, strain them, and take ye thickest of the pease broath and put it into the Strong broath as it boyles, then put in a quart of new milk, a pound and half of bacon, cutt in thin Slices, and 2 Lemmons cut in halves and lett them boyle a qr of an houre, squeese the Lemmons & put in Surrele and Spinnage of each a handfull Cutt Slices of french bread, and lay it in the bottome of the dish. If you will you may [illegible - put?] in half a pound of butter in ye broath and halfe a pinte of gravy. To make french bread. If you will make a dozen of bread you must take a quart of milke luke warm, and halfe a pinte of yest of the best you can gett and as much Salt as you think will Season it. Strain them through a Sive into a pan
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[55] To make french pottage with pease. Take 2 Leggs of beef and boyle them to a Gelly putt in a handfull of thime, savoury marroram two whole onyons, Some whole pepper, Cloves and mace, a race of ginger when it is boyled Strain ye broth, and take of ye [Hatt?], then take halfe a peck of pease, boyle them very well, strain them, and take ye thickest of the pease broath and put it into the Strong broath as it boyles, then put in a quart of new milk, a pound and half of bacon, cutt in thin Slices, and 2 Lemmons cut in halves and lett them boyle a qr of an houre, squeese the Lemmons & put in Surrele and Spinnage of each a handfull Cutt Slices of french bread, and lay it in the bottome of the dish. If you will you may [illegible - put?] in half a pound of butter in ye broath and halfe a pinte of gravy. To make french bread. If you will make a dozen of bread you must take a quart of milke luke warm, and halfe a pinte of yest of the best you can gett and as much Salt as you think will Season it. Strain them through a Sive into a pan
Szathmary Culinary Manuscripts and Cookbooks
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