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Penelope Pemberton cookbook, Dec. 19, 1716
Page 98
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yn beat 3 or 4 yolks of newe layd eggs with 2 spoonefolls of crame great in yallowe rine of lemon & nutmeg: yn stir in gentley white wine acording to yr tast & ye juse of lemon or viniger to sharpen it yn slise in halfe a pound or 3 quarters of good buter yn take up some of yr warme licker from ye rabit by sponefolls & mix gentley with ye eggs wine & som sred parsley to speck it with greene put all into ye pan with ye rabit & shake it over ye fier tel it be thick anoufe yn lay it quick into ye dish garnish with lemon & barbaris frickise vele Take a leg of vele: cut it beat & frie it as yu do for scoch collops ceepe ym warme when yu have fride all take ym clere from fat yn put to ym half a pint of gravi or more as ye meat is in quantite put it to yr veale in a clane frieinpan & give ym a scald together: yn have 2 or yolks of new layd eggs beaten with 2 spoonefolls of crame: anchove washt taken from ye bons & sred yallowe rine of lemon & nutmeg grated some oyster licker fresh or pickld: scolop or pickld cockls or musherome a gill of
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yn beat 3 or 4 yolks of newe layd eggs with 2 spoonefolls of crame great in yallowe rine of lemon & nutmeg: yn stir in gentley white wine acording to yr tast & ye juse of lemon or viniger to sharpen it yn slise in halfe a pound or 3 quarters of good buter yn take up some of yr warme licker from ye rabit by sponefolls & mix gentley with ye eggs wine & som sred parsley to speck it with greene put all into ye pan with ye rabit & shake it over ye fier tel it be thick anoufe yn lay it quick into ye dish garnish with lemon & barbaris frickise vele Take a leg of vele: cut it beat & frie it as yu do for scoch collops ceepe ym warme when yu have fride all take ym clere from fat yn put to ym half a pint of gravi or more as ye meat is in quantite put it to yr veale in a clane frieinpan & give ym a scald together: yn have 2 or yolks of new layd eggs beaten with 2 spoonefolls of crame: anchove washt taken from ye bons & sred yallowe rine of lemon & nutmeg grated some oyster licker fresh or pickld: scolop or pickld cockls or musherome a gill of
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