Szathmary Culinary Manuscripts and Cookbooks
Penelope Pemberton cookbook, Dec. 19, 1716
archival collection guide
coms out of ye oven & if there be any rome put a litle in at ye top lift it up with a knife let it not come to ye crust it will make it soft ye outher put in a poringe & put in as yu want when yu cut it: if you think yr pasty to salt yn need put in no salt: if not sason it before yu boyle it ye last time: if yu mash yr bons & scins put so much as yu think will do about 2 quarts to ym in a mouge pot & set it in ye oven all night it will make ye stronge broth beter to drawe ye gravi with Gravi sase for torkie chickins pollits Ducks wild & tame & all sorts of wild fowle & hare & venson Take very good veale gravi it is best: but if yu have beefe it will do: beefe gravi is best for Ducks wild flowle or hare put to ye gravi anchove sred yallow rine of lemon grated a litle white wine if yu plase be sure never to use sweet white wine in any thing of meat: Let it boyle lyn take so much buter & dust flower one it as will make it of a right thickness put it to ye gravi & give it a boyle: make not ye sase to grasey & if it hath not buter anoufe it will be brothey for Ducks wild flowle venson & hare put in a litle clarit in ye rome of white wine if ye tast much of ye wine it will not be good
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