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Penelope Pemberton cookbook, Dec. 19, 1716
Page 65
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if yu are to have comepany Let it be dun ye night before: yu may mash a neck of muton & make strong broth & put to yr beefe when fride & stewe it for grave Veale grave yu must onely take veale bons or scins to boyle for brouth when it is stronge anoufe frie yr meat in a friein pan & order it as yu do ye beefe grave: if beefe or veale be not to be had yn may make muton grave thuse srimp gravi Take a pint of srimps in ye shels beat ym to peeses in a bole with a wooden stamper yn put ym in a pan with neere a pint of water boyle ym yn rune ym through a sive for yr use: if yu be scarse of srimps ceep all ye heads when yu pick them beat ym & boyle ym with water not to much if yr srimps be salt ye will not do well: ringe ye srimps well with yr hand or all ye gravi will not rune out
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if yu are to have comepany Let it be dun ye night before: yu may mash a neck of muton & make strong broth & put to yr beefe when fride & stewe it for grave Veale grave yu must onely take veale bons or scins to boyle for brouth when it is stronge anoufe frie yr meat in a friein pan & order it as yu do ye beefe grave: if beefe or veale be not to be had yn may make muton grave thuse srimp gravi Take a pint of srimps in ye shels beat ym to peeses in a bole with a wooden stamper yn put ym in a pan with neere a pint of water boyle ym yn rune ym through a sive for yr use: if yu be scarse of srimps ceep all ye heads when yu pick them beat ym & boyle ym with water not to much if yr srimps be salt ye will not do well: ringe ye srimps well with yr hand or all ye gravi will not rune out
Szathmary Culinary Manuscripts and Cookbooks
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