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Penelope Pemberton cookbook, Dec. 19, 1716
Page 105
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in halfe a pound of good butter with flower dusted one it to thicken it: if yu hav ym fling into yr sase some fresh oysters yt hath beene boyld: ys must be redy when yr meat is rosted: garnish with mutton balls longe & round fride & put 14 or 15 smale ons into yr sase: garnish with oysters scollops oysters slist lemon & pickls To boyle a ham Lay it in water all night in morneing set it one ye fier by 5 or 6 a clock in a large deep pan lay a prity dale of sweet hay in ye botom yn lay ye ham with ye sord side up on on a large fish plate if ye kockle be so longe it will not go into ye pan lay a corse cloth on ye plase yn wold cracke ye bone 3 or 4 times duble to prevent ye brakeing ye seine yn strike it with ye back of ye strikein knife or ax when ye bone is broke bend it to one side yn lay it one ye plate & put it into ye pan yn cover it all over prity thick with hay yn set it one ye fier with ye pan foll of pump water ceep it constantly so hot as yu can scars abide yr finger in it tel nine a clock yn let ye water be as hot as yu can but not boyle: for an oure yn ceep it constantly boyleing tel it be anoufe Let it not boyle too fast yu must lock at it
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in halfe a pound of good butter with flower dusted one it to thicken it: if yu hav ym fling into yr sase some fresh oysters yt hath beene boyld: ys must be redy when yr meat is rosted: garnish with mutton balls longe & round fride & put 14 or 15 smale ons into yr sase: garnish with oysters scollops oysters slist lemon & pickls To boyle a ham Lay it in water all night in morneing set it one ye fier by 5 or 6 a clock in a large deep pan lay a prity dale of sweet hay in ye botom yn lay ye ham with ye sord side up on on a large fish plate if ye kockle be so longe it will not go into ye pan lay a corse cloth on ye plase yn wold cracke ye bone 3 or 4 times duble to prevent ye brakeing ye seine yn strike it with ye back of ye strikein knife or ax when ye bone is broke bend it to one side yn lay it one ye plate & put it into ye pan yn cover it all over prity thick with hay yn set it one ye fier with ye pan foll of pump water ceep it constantly so hot as yu can scars abide yr finger in it tel nine a clock yn let ye water be as hot as yu can but not boyle: for an oure yn ceep it constantly boyleing tel it be anoufe Let it not boyle too fast yu must lock at it
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