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Penelope Pemberton cookbook, Dec. 19, 1716
Page 89
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some salt if it want anchovi washt & sred some yallow rine of lemon grated some fresh oyster Licker so much as to tast it or a litle pickld licker to tast it put ye slist head to it in a stewepan give ym a boyle or 2 together yn take ye head up clere from smale peeses & rune ye grave through a hare sive: clere yr pan & put ym together a gane yn have rady a sponfoll or more of ye boyld brans made very smale yt yu can see no lumps mix it with ym yn buter to thicken it if ye brans make it not thick anoufe dust in a litle flower shake ym together & Let it just boyle Lay ye peeses in ye dish yn ye sase & a fewe fresh oysters & about ye dge yn have ready ye tonge slist in 4 peeses ye Longe way sason it with a litle salt yn beat 4 or 5 eggs take part of a litle nutmeg: have buter maid very hot in ye frieinpan dipe ye tonge very quick in ye eggs & Lay it in ye pan over yt fier yt egge rune not of: yu may first dust in a litle fine flowe yn dipe ye tonge ye outher part of yr eggs yu may put in a prity dale of brans made very smale a litle salt & nuttmeg yn devide it & to one halfe sred so much greene sage or drie not very fine & put to it as will make it louck speckeld but not black ye outher half/turn over
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some salt if it want anchovi washt & sred some yallow rine of lemon grated some fresh oyster Licker so much as to tast it or a litle pickld licker to tast it put ye slist head to it in a stewepan give ym a boyle or 2 together yn take ye head up clere from smale peeses & rune ye grave through a hare sive: clere yr pan & put ym together a gane yn have rady a sponfoll or more of ye boyld brans made very smale yt yu can see no lumps mix it with ym yn buter to thicken it if ye brans make it not thick anoufe dust in a litle flower shake ym together & Let it just boyle Lay ye peeses in ye dish yn ye sase & a fewe fresh oysters & about ye dge yn have ready ye tonge slist in 4 peeses ye Longe way sason it with a litle salt yn beat 4 or 5 eggs take part of a litle nutmeg: have buter maid very hot in ye frieinpan dipe ye tonge very quick in ye eggs & Lay it in ye pan over yt fier yt egge rune not of: yu may first dust in a litle fine flowe yn dipe ye tonge ye outher part of yr eggs yu may put in a prity dale of brans made very smale a litle salt & nuttmeg yn devide it & to one halfe sred so much greene sage or drie not very fine & put to it as will make it louck speckeld but not black ye outher half/turn over
Szathmary Culinary Manuscripts and Cookbooks
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