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Penelope Pemberton cookbook, Dec. 19, 1716
Page 102
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shake it over ye fier tel it be anoufe be carefoll yu put not in to much flower lest it be to thick yn power it one yr dish to ye ducks garnish with long & round balls fride & about a score or more smale bals fride & put into ye sase cut of ye thrid at ye neck & outher plases To forse chickins or pigon Take chickins litle biger yn pigons kil ym ye day before yu use ym take out ye crawe brake as litle scin as yu can: drawe chickins at ye vent make as litle a hole as yu can singe ym yn when yu have mayd ym clane with in cut of ye black legs & take out all ye bons of ye carkis Lave ye bons in ye legs & wings turne ye wings as for rosting & put ye gizerd & liver under sason ym with salt & a litle peper within & with out: yn have rady ye bons masht yn touck out veale bons & bits of scins of vele when it is boyld to a stronge broth rune it through a sive: yn beat & frie some lane veale as yu do for gravi when yu have ridge ye quantite ceepe ye best gravi yn take out at first set it to be cold yn put yr stronge brouth to ye bits of meat & let it stewe tel al ye strength be gon out of ye bits yn rune it throug a sive yn take al ye fat of & dregs from ye botom put it in a flat stewe pan yn must have so much to fill yr dish prity foll: yn take forst meat made of veale as yu do for balls make it
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shake it over ye fier tel it be anoufe be carefoll yu put not in to much flower lest it be to thick yn power it one yr dish to ye ducks garnish with long & round balls fride & about a score or more smale bals fride & put into ye sase cut of ye thrid at ye neck & outher plases To forse chickins or pigon Take chickins litle biger yn pigons kil ym ye day before yu use ym take out ye crawe brake as litle scin as yu can: drawe chickins at ye vent make as litle a hole as yu can singe ym yn when yu have mayd ym clane with in cut of ye black legs & take out all ye bons of ye carkis Lave ye bons in ye legs & wings turne ye wings as for rosting & put ye gizerd & liver under sason ym with salt & a litle peper within & with out: yn have rady ye bons masht yn touck out veale bons & bits of scins of vele when it is boyld to a stronge broth rune it through a sive: yn beat & frie some lane veale as yu do for gravi when yu have ridge ye quantite ceepe ye best gravi yn take out at first set it to be cold yn put yr stronge brouth to ye bits of meat & let it stewe tel al ye strength be gon out of ye bits yn rune it throug a sive yn take al ye fat of & dregs from ye botom put it in a flat stewe pan yn must have so much to fill yr dish prity foll: yn take forst meat made of veale as yu do for balls make it
Szathmary Culinary Manuscripts and Cookbooks
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