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Penelope Pemberton cookbook, Dec. 19, 1716
Page 95
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ye gravi with it boyl with it a sprige of argerom & a blade of mase to tast it: yn rune it through a sive hack yr chickins with ye back of a knife to make ym lie flat sason ym with a litle salt put buter in yr pan frie ym a fine yallowe browne tell ye are nere anoufe yn clere yr pan & take fresh buter & frie more ye must be coverd up an cept warme tell yu have don yn clane yr stewe pan & take ye chickins clere frome fat put to ym a pint of ye gravi be sure not to let ye grave be browne: yn give ye chickins a boyle or 2 tell ye be anoufe take ym of ye fier & scime of all ye fat: Lave a pint of ye gravi with ye chickins: yn have redy beatn 3 or 4 yolks of newe layd eggs with spoonefoll of water & 2 sponefolls of crame put to it 2 anchovis washt taken from ye bons & sred some yallowe rine of lemon & nuttmeg greated oyster licker cockle or scolop to tast it & mushrome if yu plase sred some greene parsley but not to fine to make it locke speckt with greene yn ad to it a quarter of a pint of white wine be sure it is not a sweet wine: & more gravi if yu think it will be to thick yn sharpen it too yr tast with juse of lemon or viniger yn ster ym gentley in a pot together which ye must be put into by ym selves tel ye are mixt yn put it into a grode stew pan turne to yt after samon
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ye gravi with it boyl with it a sprige of argerom & a blade of mase to tast it: yn rune it through a sive hack yr chickins with ye back of a knife to make ym lie flat sason ym with a litle salt put buter in yr pan frie ym a fine yallowe browne tell ye are nere anoufe yn clere yr pan & take fresh buter & frie more ye must be coverd up an cept warme tell yu have don yn clane yr stewe pan & take ye chickins clere frome fat put to ym a pint of ye gravi be sure not to let ye grave be browne: yn give ye chickins a boyle or 2 tell ye be anoufe take ym of ye fier & scime of all ye fat: Lave a pint of ye gravi with ye chickins: yn have redy beatn 3 or 4 yolks of newe layd eggs with spoonefoll of water & 2 sponefolls of crame put to it 2 anchovis washt taken from ye bons & sred some yallowe rine of lemon & nuttmeg greated oyster licker cockle or scolop to tast it & mushrome if yu plase sred some greene parsley but not to fine to make it locke speckt with greene yn ad to it a quarter of a pint of white wine be sure it is not a sweet wine: & more gravi if yu think it will be to thick yn sharpen it too yr tast with juse of lemon or viniger yn ster ym gentley in a pot together which ye must be put into by ym selves tel ye are mixt yn put it into a grode stew pan turne to yt after samon
Szathmary Culinary Manuscripts and Cookbooks
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