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Penelope Pemberton cookbook, Dec. 19, 1716
Page 92
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up ye open & tie ye scin fast about ye neck with thrid & tros ym as for rosting: yn Lay ym before ye fier in a broiler flower ym & bast ym & turne ym prity often tel ye are all alike & anoufe yu may broile halfe pigons to Lay about ym ether before ye fier or one a grid iron when yr whole pigons are anoufe bast & dust ym when ye are frotht Lay ym in ye dish ye halfs about ym melted buter in ye dish take away all ye thrid yt sowd & cut of ye necks to stewe calfes feet Tak calfes feet when ye are well blansht & clensd set ym one ye fier with milk & water put not to much to ym stewe ym lasurely tel ye are very tender: yn drane ym well if yu have but a gange cut ym in halves & Lay ym round ye dish if 2 Lay ym whole yn have rady thickend butter suger & a litle white wine or sack yn put some plumpt corons into ye sase & send it up in a poringer: put plane buter on ye dish unless yu knowe all Loves sweet sase: so sarve it
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up ye open & tie ye scin fast about ye neck with thrid & tros ym as for rosting: yn Lay ym before ye fier in a broiler flower ym & bast ym & turne ym prity often tel ye are all alike & anoufe yu may broile halfe pigons to Lay about ym ether before ye fier or one a grid iron when yr whole pigons are anoufe bast & dust ym when ye are frotht Lay ym in ye dish ye halfs about ym melted buter in ye dish take away all ye thrid yt sowd & cut of ye necks to stewe calfes feet Tak calfes feet when ye are well blansht & clensd set ym one ye fier with milk & water put not to much to ym stewe ym lasurely tel ye are very tender: yn drane ym well if yu have but a gange cut ym in halves & Lay ym round ye dish if 2 Lay ym whole yn have rady thickend butter suger & a litle white wine or sack yn put some plumpt corons into ye sase & send it up in a poringer: put plane buter on ye dish unless yu knowe all Loves sweet sase: so sarve it
Szathmary Culinary Manuscripts and Cookbooks
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