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Penelope Pemberton cookbook, Dec. 19, 1716
Page 101
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& drawe ye gravi with ye broth yt stewd ye duck in haveing first had all ye fat taken of: yn must frie some of ye meat very browne too make ye gravis so: yn set ye gravi by tell it be cold: yn may do this far over night if yu plase about an oure before yu send up diner take of all ye fat & dregs of yr grave put it into into ye stewe pan when it is warme put in ye ducks with ye brest downeward cover ym & let ym scald one a stewe hole over a slowe fier tel ye be scolding hot turne ym some times yn let ym boyle a litle tell ye be anoufe yu take ym up put ym in a pot cover ym & ceep ym as hot as yu can tell yr sase be mayd take whot gravi yu think will be anoufe for yr dish must be prity foll out of yr pan clere it from fat or dregs. clane yr pan & put ye gravi in sred anchovi & put in a litle pickld oyster licker if yu have it yallowe rine of lemon 2 or 3 blads of mase 2 cloves a litle onion just to tast if yu like it salt if it wants: a litle slist nutmeg & let it boyle yn take out all spise & onion Let yr ducks just have a scalt: set yr dish one a warme plase & lay on ye ducks yn put to yr sase a litle clarit with flower stird in to thicken it yn a good dale of butter to thicken it but not grasay: shake
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& drawe ye gravi with ye broth yt stewd ye duck in haveing first had all ye fat taken of: yn must frie some of ye meat very browne too make ye gravis so: yn set ye gravi by tell it be cold: yn may do this far over night if yu plase about an oure before yu send up diner take of all ye fat & dregs of yr grave put it into into ye stewe pan when it is warme put in ye ducks with ye brest downeward cover ym & let ym scald one a stewe hole over a slowe fier tel ye be scolding hot turne ym some times yn let ym boyle a litle tell ye be anoufe yu take ym up put ym in a pot cover ym & ceep ym as hot as yu can tell yr sase be mayd take whot gravi yu think will be anoufe for yr dish must be prity foll out of yr pan clere it from fat or dregs. clane yr pan & put ye gravi in sred anchovi & put in a litle pickld oyster licker if yu have it yallowe rine of lemon 2 or 3 blads of mase 2 cloves a litle onion just to tast if yu like it salt if it wants: a litle slist nutmeg & let it boyle yn take out all spise & onion Let yr ducks just have a scalt: set yr dish one a warme plase & lay on ye ducks yn put to yr sase a litle clarit with flower stird in to thicken it yn a good dale of butter to thicken it but not grasay: shake
Szathmary Culinary Manuscripts and Cookbooks
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