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Penelope Pemberton cookbook, Dec. 19, 1716
Page 71
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downe ward yn put in water yt will about 3 quarters cover it yu may put in any bons yt hath beene rosted or boyld if stewe pan be too large at ye sides about 3 quarts of water or a gallon is ust to fit let yr water be very fresh & good lay it close & flat in yr plan Let not yr rampe be large: if yu wold have it rady by 12 aclock it must go over at 6 lay ye cover one it & past it close yt no stame can get out when it hath onse boyld set it one a slowe fier too ceepe it to a constant lasesurely boyleing yu must lay waits one ye cover to ceepe it downed ceep past by yu to stop any plase yu see ye stame come out: yu may open it at 9 aclock & turne it: if yu see it duse to fast set it coler if not fast anoufe set it hoter: cover it & past it up agane: yn at an oure & halfe after open it agane & turne it & close it agane with past & let it stand tell 12 aclock or longer if it be not anoufe it must be tender but not too much yn have redy a quart of more of beefe gravi made with neck of muton broth put in a sprige of greene time a blade or 2 of mase 2 or 3 anchovis sred a litle salt yallow rine of lemon whole peper slist nuttmeg some clarit boyle it prity well yn strane it set it one ye fier agane turne over
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downe ward yn put in water yt will about 3 quarters cover it yu may put in any bons yt hath beene rosted or boyld if stewe pan be too large at ye sides about 3 quarts of water or a gallon is ust to fit let yr water be very fresh & good lay it close & flat in yr plan Let not yr rampe be large: if yu wold have it rady by 12 aclock it must go over at 6 lay ye cover one it & past it close yt no stame can get out when it hath onse boyld set it one a slowe fier too ceepe it to a constant lasesurely boyleing yu must lay waits one ye cover to ceepe it downed ceep past by yu to stop any plase yu see ye stame come out: yu may open it at 9 aclock & turne it: if yu see it duse to fast set it coler if not fast anoufe set it hoter: cover it & past it up agane: yn at an oure & halfe after open it agane & turne it & close it agane with past & let it stand tell 12 aclock or longer if it be not anoufe it must be tender but not too much yn have redy a quart of more of beefe gravi made with neck of muton broth put in a sprige of greene time a blade or 2 of mase 2 or 3 anchovis sred a litle salt yallow rine of lemon whole peper slist nuttmeg some clarit boyle it prity well yn strane it set it one ye fier agane turne over
Szathmary Culinary Manuscripts and Cookbooks
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