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Penelope Pemberton cookbook, Dec. 19, 1716
Page 76
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pickle boyle ym to gether take out ye spise yn put whot buter yu think will thicken it & a litle salt & dust in a litle flower Let it boyle yn stir in a spoonefoll or 2 of thick crame to make it white: Lay yr chickins in yr dish yn put in yr sase put most yr oysters in ye sase ye ouother Lay here & there one ye chickins dish so veale balls & slises of lemon & sasages when yu take ye sase of ye fier put & stir in a litle juse of Lemon or viniger but not so much as to give it any sowerness & great in a litle nutmeg trost yr chickins as for rosting onely cut ye Legs of all but [illegible] an inch pute not out ye scurs tel yu Lay ym in ye dish: yn may stewe pollets ye same way & garnish as ye outher only amoungst ye garnish 7 or 8 hard yolks of eggs: yu must before yu boyle ether chickins or pollits cut of all ye black Legs but about Litle Less yn an inch
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pickle boyle ym to gether take out ye spise yn put whot buter yu think will thicken it & a litle salt & dust in a litle flower Let it boyle yn stir in a spoonefoll or 2 of thick crame to make it white: Lay yr chickins in yr dish yn put in yr sase put most yr oysters in ye sase ye ouother Lay here & there one ye chickins dish so veale balls & slises of lemon & sasages when yu take ye sase of ye fier put & stir in a litle juse of Lemon or viniger but not so much as to give it any sowerness & great in a litle nutmeg trost yr chickins as for rosting onely cut ye Legs of all but [illegible] an inch pute not out ye scurs tel yu Lay ym in ye dish: yn may stewe pollets ye same way & garnish as ye outher only amoungst ye garnish 7 or 8 hard yolks of eggs: yu must before yu boyle ether chickins or pollits cut of all ye black Legs but about Litle Less yn an inch
Szathmary Culinary Manuscripts and Cookbooks
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