Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 83
More information
digital collection
archival collection guide
transcription tips
To dres a cods head or cod Take ye cod open dress & wash it very clane if onely ye head cut a good stock to it if whole turne it round lay it one ye plate & put it in boyleing salt & water & ye breches put in a cloth lest ye break put ye liver into ye pan: let ye fish ether boyle or scold tel it be anoufe. take up ye breches when ye are neere anoufe yt ye may be cut in round & not brack yn flower & frie ym as yu do smalle fish whick yn must have rady & small fish fride a ganst ye fish be boyld while it is dranein make sase of grave veale is best a litle cockel or oyster licker srimpe gravi if yu can get it a litle white wine anchove ye yallowe rine of lemon grated salt if it wants boyle these together yn slise in a prity dale of buter dusted with flower & a litle nutmeg shake it over ye fier tel it boyls yn sharpen it a litle with lemon or viniger yn lay ye fish in ye dish over a chafindish of cols yn strip of all ye scin & fins yn garnish all over ye fish & dish with fride fish & breches & srimp balls if yu can get ym & with slist lemon barbaris & all sorts of greene pickls cockls scolops or oysters & peeses of ye liver not to much
Saving...
prev
next
To dres a cods head or cod Take ye cod open dress & wash it very clane if onely ye head cut a good stock to it if whole turne it round lay it one ye plate & put it in boyleing salt & water & ye breches put in a cloth lest ye break put ye liver into ye pan: let ye fish ether boyle or scold tel it be anoufe. take up ye breches when ye are neere anoufe yt ye may be cut in round & not brack yn flower & frie ym as yu do smalle fish whick yn must have rady & small fish fride a ganst ye fish be boyld while it is dranein make sase of grave veale is best a litle cockel or oyster licker srimpe gravi if yu can get it a litle white wine anchove ye yallowe rine of lemon grated salt if it wants boyle these together yn slise in a prity dale of buter dusted with flower & a litle nutmeg shake it over ye fier tel it boyls yn sharpen it a litle with lemon or viniger yn lay ye fish in ye dish over a chafindish of cols yn strip of all ye scin & fins yn garnish all over ye fish & dish with fride fish & breches & srimp balls if yu can get ym & with slist lemon barbaris & all sorts of greene pickls cockls scolops or oysters & peeses of ye liver not to much
Szathmary Culinary Manuscripts and Cookbooks
sidebar
