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Penelope Pemberton cookbook, Dec. 19, 1716
Page 104
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To forse a Leg of mutton Take a large leg of mutton & with a pen knife slit ye scin whare it will be lest scene & cut out by degrese all ye lane one ye best part of ye mutton but not where ye spit is to goe through nor to ye back be carefoll yu cut not ye scin no where but where yu opend it yn take ye muton & duble ye wait in good beefe sewit halfe sred it yn put to it 2 anchovis washt taken from ye bons & sred parsley time & a litle margarom washt pickt & sred a litle: sred these with yr meat tel it be very fine as for balls if yu have ym yu may put in 12 fresh oyster or 3 or 4 pickl when yu put in yr erbs: when chopt put in 3 or 4 spoone folls of fresh oyster licker or anchove water or fare water but first sason it with nuttmeg yalowe rine of lemon salt peper mase a litle cloves yn grated bread a good sponefol or more: mix these all very well together yn break in eggs & mix ym to be like balls: yn stufe yr leg of muton where yu touck out ye lane yn sowe up ye scin where yu opent it: yu may rost it when it is rosted drawe out the thrid yn take good muton gravi about a pint put to it anchovi oyster pickle a blade of mase or 2: 2 clovs: slist nutmeg lemon pil a litle peper: salt to yr tast & clarit: boyle al these together: yn slise
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To forse a Leg of mutton Take a large leg of mutton & with a pen knife slit ye scin whare it will be lest scene & cut out by degrese all ye lane one ye best part of ye mutton but not where ye spit is to goe through nor to ye back be carefoll yu cut not ye scin no where but where yu opend it yn take ye muton & duble ye wait in good beefe sewit halfe sred it yn put to it 2 anchovis washt taken from ye bons & sred parsley time & a litle margarom washt pickt & sred a litle: sred these with yr meat tel it be very fine as for balls if yu have ym yu may put in 12 fresh oyster or 3 or 4 pickl when yu put in yr erbs: when chopt put in 3 or 4 spoone folls of fresh oyster licker or anchove water or fare water but first sason it with nuttmeg yalowe rine of lemon salt peper mase a litle cloves yn grated bread a good sponefol or more: mix these all very well together yn break in eggs & mix ym to be like balls: yn stufe yr leg of muton where yu touck out ye lane yn sowe up ye scin where yu opent it: yu may rost it when it is rosted drawe out the thrid yn take good muton gravi about a pint put to it anchovi oyster pickle a blade of mase or 2: 2 clovs: slist nutmeg lemon pil a litle peper: salt to yr tast & clarit: boyle al these together: yn slise
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