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Penelope Pemberton cookbook, Dec. 19, 1716

Page 84

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To dress mackerel & horne fish dres & boyle ym as yu do outher fish when anoufe take ye fish plate out strip ye scin of yt side yt lys upermust & cut yt side in peeses about 2 inches long & take ym up carefolly from ye bone & lay it in ye dish set over cols yn take away ye bone & head yn cut ye outher side take ym up & turne ym: yn strip of ye scin & lay it all over ye dish with yt side upward yt is next ye scin yn power parsly sase all over it & scater codld goose baris all over garnish ye brime with codld goose baris & grene parsly pickt & layd in litle haps To dres turbut open ye fish as yu do flocks make it very clane & cut of ye fins with sisers lay it one ye plat & boyle it as yu do outher fish when anoufe take of all ye scin one both sides carefolly yt yu brake it not lay it flat in ye dish with ye beter side up make ye same sase yu do for samon & garnish with small fish:balls:lemon:parsly:srimps:cockls & grene pickls & barbaris as yu do samon
 
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