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Penelope Pemberton cookbook, Dec. 19, 1716
Page 75
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To Stewe oysters Take oysters whole out of ye shels wash ym clere from peeses with thare one licker yn clere of yr licker & put it to yr oysters a blade of mase & slist nuttmeg set ym one ye fier Let ym boyle a little yn take out yr spise if yu think ye have to much licker take up some yn ad to it some good vele gravi & a litle white wine to yr teast give them a boyle yn put to ym a good lompe of sweet butter some greated bread: or dust a litle flower in to thicken a litle so shake ym up over ye fier yt ye inst boyle so sarve ym yu may garnish yr dish with fride ons To stewe chickins or Pollits Take chickins not to bige truste ym yn boyle ym in milk & water tell ye are tender yn have redy good vele grave clere frome fat: put to it a blade of mase a litle white wine anchove yallowe rine of lemon a fewe fresh oysters & some of there pick if no fresh tast ym with a litle pick oyster licker let ye chickins be drand well from ye milk & water & cept hot yn boyle all ye gravi & outher things together only ye oysters which must first be boyld in thare one pickle / turn over
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To Stewe oysters Take oysters whole out of ye shels wash ym clere from peeses with thare one licker yn clere of yr licker & put it to yr oysters a blade of mase & slist nuttmeg set ym one ye fier Let ym boyle a little yn take out yr spise if yu think ye have to much licker take up some yn ad to it some good vele gravi & a litle white wine to yr teast give them a boyle yn put to ym a good lompe of sweet butter some greated bread: or dust a litle flower in to thicken a litle so shake ym up over ye fier yt ye inst boyle so sarve ym yu may garnish yr dish with fride ons To stewe chickins or Pollits Take chickins not to bige truste ym yn boyle ym in milk & water tell ye are tender yn have redy good vele grave clere frome fat: put to it a blade of mase a litle white wine anchove yallowe rine of lemon a fewe fresh oysters & some of there pick if no fresh tast ym with a litle pick oyster licker let ye chickins be drand well from ye milk & water & cept hot yn boyle all ye gravi & outher things together only ye oysters which must first be boyld in thare one pickle / turn over
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