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Penelope Pemberton cookbook, Dec. 19, 1716
Page 100
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thicker anchovi water or fare water yn mix ym up with eggs as yu do for balls yn role up of yr forst meat into a long thick role to fit ye body of yr duck yn must not stufe yr duck to foll it will be apt to burst when it comes to stewe: yn with a bit of thrid ye scin of ye neck together but not to close yn ye open at ye rumpe cowd up yu must be carefoll when yu bone it not to tak out ye bone in ye rump nor cut hols it yn do ye must be nately sowd up with fine nedled thrid: yu must lave out of ye forst meat as much as will make 20 smale balls too fried fling into ye sase & 14 or 15 larger some round some long to frie & garnish with yn have rady ye duck bons masht & ye mutton bons or any outher bons or bits of rawe meat of beefe mutton or veale boyld with water & a litle hole peper & salt when yr brouth is stronge anoufe rune it through a sive yn put ye broth into a flat stew pan but firste take of all ye fat Let it boyle yn lay in yr ducks with ye brest downeward cover it & let it stewe sloly open it some times & turne ym becase ye broth will not cover ym so do tell ye broth: yn beat leane mutton or beefe frie it and
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thicker anchovi water or fare water yn mix ym up with eggs as yu do for balls yn role up of yr forst meat into a long thick role to fit ye body of yr duck yn must not stufe yr duck to foll it will be apt to burst when it comes to stewe: yn with a bit of thrid ye scin of ye neck together but not to close yn ye open at ye rumpe cowd up yu must be carefoll when yu bone it not to tak out ye bone in ye rump nor cut hols it yn do ye must be nately sowd up with fine nedled thrid: yu must lave out of ye forst meat as much as will make 20 smale balls too fried fling into ye sase & 14 or 15 larger some round some long to frie & garnish with yn have rady ye duck bons masht & ye mutton bons or any outher bons or bits of rawe meat of beefe mutton or veale boyld with water & a litle hole peper & salt when yr brouth is stronge anoufe rune it through a sive yn put ye broth into a flat stew pan but firste take of all ye fat Let it boyle yn lay in yr ducks with ye brest downeward cover it & let it stewe sloly open it some times & turne ym becase ye broth will not cover ym so do tell ye broth: yn beat leane mutton or beefe frie it and
Szathmary Culinary Manuscripts and Cookbooks
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