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Penelope Pemberton cookbook, Dec. 19, 1716
Page 82
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these must all be rady fride & layd by ye fier to ceep hot aganst ye fish be taken up & drand yu have rady srimp gravi a litle cockle licker: scolop or pickld oyster licker a litle good gravi to give a tast if yu plase anchovi washt taken from ye bons & sred ye yallowe rine of lemon grated a litle white wine if yu like it give ym a boyle together yn slise whot buter yu want & dust one it so much flower as will thicken it: it must have a prity dale of buter in ye sase shake it over ye fier tel it boyls: yn set ye dish one a chafindish put a litle in ye botom last it melt yn lay one ye samon yn ye smalle fish & fride peeses of chine all over ye fish dish & brims so cockls srimps & balls: if ye be in sason haps of red coron if not barbaris slist lemon & greene pickls: yn power in sase so sarve it/ send in some of ye same sase in a poringer & buterd srimp in an outher: when ye sase cums of ye fier before yu put it to ye fish yu must sharpen it with lemon or viniger & great some nutmeg in some easts there samon with parsly sase To buter srimps Tak srimps not to salt put a litle water to ym or srimp gravi if ye be not salt let ym boyle & slise buter & dust it a litle with flower grated nutmeg shake ym tel ye boyle
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these must all be rady fride & layd by ye fier to ceep hot aganst ye fish be taken up & drand yu have rady srimp gravi a litle cockle licker: scolop or pickld oyster licker a litle good gravi to give a tast if yu plase anchovi washt taken from ye bons & sred ye yallowe rine of lemon grated a litle white wine if yu like it give ym a boyle together yn slise whot buter yu want & dust one it so much flower as will thicken it: it must have a prity dale of buter in ye sase shake it over ye fier tel it boyls: yn set ye dish one a chafindish put a litle in ye botom last it melt yn lay one ye samon yn ye smalle fish & fride peeses of chine all over ye fish dish & brims so cockls srimps & balls: if ye be in sason haps of red coron if not barbaris slist lemon & greene pickls: yn power in sase so sarve it/ send in some of ye same sase in a poringer & buterd srimp in an outher: when ye sase cums of ye fier before yu put it to ye fish yu must sharpen it with lemon or viniger & great some nutmeg in some easts there samon with parsly sase To buter srimps Tak srimps not to salt put a litle water to ym or srimp gravi if ye be not salt let ym boyle & slise buter & dust it a litle with flower grated nutmeg shake ym tel ye boyle
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