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Penelope Pemberton cookbook, Dec. 19, 1716
Page 73
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& put in a litle fresh oyster licker or a litle licker of pickld oysters Let it boyle & shake in a good lump of butter & a litle flower to thicken it take up ye beefe & Lay it in yr dish: fit ye dish prity foll of ys soupe flingto ye soupe about a score of muton balls or veale fride & garnish yr dish & beefe with more balls: when yu have taken ye clouth scrape any black or flower of ye beefe before yu lay it in ye dish yu must take of ye end of ye large bone before yu stufe it: be carefoll yu do not cut nor bruse ye fleshie part yu may stufe it over night & set it in some cole plase. This par of the Recept belongs to ye stued Beefe To frie Oysters Take large oysters whole out of ye shels wash ym in there one licker from shels yn lay ym betwene 2 clouths to make ym drie or yu may give ym a boyle in there one licker & drie ym betwene 2 clouths yn beat eggs great a litle nutmeg in & put so much flower it as when yu dip yr oysters in: it will not run of: yu must be quick with ym into yr pan which must have a prity dale of buter in hot: if yu put much flower in ye eggs: ye will not be good: ye must be frie prity quick & turnd
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& put in a litle fresh oyster licker or a litle licker of pickld oysters Let it boyle & shake in a good lump of butter & a litle flower to thicken it take up ye beefe & Lay it in yr dish: fit ye dish prity foll of ys soupe flingto ye soupe about a score of muton balls or veale fride & garnish yr dish & beefe with more balls: when yu have taken ye clouth scrape any black or flower of ye beefe before yu lay it in ye dish yu must take of ye end of ye large bone before yu stufe it: be carefoll yu do not cut nor bruse ye fleshie part yu may stufe it over night & set it in some cole plase. This par of the Recept belongs to ye stued Beefe To frie Oysters Take large oysters whole out of ye shels wash ym in there one licker from shels yn lay ym betwene 2 clouths to make ym drie or yu may give ym a boyle in there one licker & drie ym betwene 2 clouths yn beat eggs great a litle nutmeg in & put so much flower it as when yu dip yr oysters in: it will not run of: yu must be quick with ym into yr pan which must have a prity dale of buter in hot: if yu put much flower in ye eggs: ye will not be good: ye must be frie prity quick & turnd
Szathmary Culinary Manuscripts and Cookbooks
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