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Penelope Pemberton cookbook, Dec. 19, 1716
Page 67
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To Stewe a rumpe of beefe Take a rumpe of good yonge beefe salt it litely if yu have time for 2 or 3 days: an oure or 2 before yu stewe it wash it well in water it salted longer Let it lie an oure or 2 longer in fresh water yn take it out & wipe it very drie with a cloth have greated 3 nuttemegs ye yalow rine of 2 or 3 lemons greated mease & peper a litle cloves all powderd & salt if yr beefe be fresh: mix yr sasonin to gether: yn take 3 marowe bons breakk ym in ye midle yn crack ym carefoly ye lenth way yt yu can take ye marowe out in longe peeses if ye break throst ym too gether with yr fingers: yn role yr marowe in a litle of yr sasoning: yn make a hole in ye lene end of yr beefe with a knife ye thick of ye maron an inch longer yn yr marow yn role yr marow in ye yoke of an egge beaten & throst it into ye hole an inch elowe ye outside: put rols of ye marow at yr end yn ye outher 2 at ye side belowe where ye outher raches yn have rady a large quantety of parsly some spinage time & a litle sweet margrom as much as to give it a good tast finely pickt washt & dried sanee ym well in a drie cloth to take of all ye water: sred ym but not to fine with 5 or turne over
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To Stewe a rumpe of beefe Take a rumpe of good yonge beefe salt it litely if yu have time for 2 or 3 days: an oure or 2 before yu stewe it wash it well in water it salted longer Let it lie an oure or 2 longer in fresh water yn take it out & wipe it very drie with a cloth have greated 3 nuttemegs ye yalow rine of 2 or 3 lemons greated mease & peper a litle cloves all powderd & salt if yr beefe be fresh: mix yr sasonin to gether: yn take 3 marowe bons breakk ym in ye midle yn crack ym carefoly ye lenth way yt yu can take ye marowe out in longe peeses if ye break throst ym too gether with yr fingers: yn role yr marowe in a litle of yr sasoning: yn make a hole in ye lene end of yr beefe with a knife ye thick of ye maron an inch longer yn yr marow yn role yr marow in ye yoke of an egge beaten & throst it into ye hole an inch elowe ye outside: put rols of ye marow at yr end yn ye outher 2 at ye side belowe where ye outher raches yn have rady a large quantety of parsly some spinage time & a litle sweet margrom as much as to give it a good tast finely pickt washt & dried sanee ym well in a drie cloth to take of all ye water: sred ym but not to fine with 5 or turne over
Szathmary Culinary Manuscripts and Cookbooks
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