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Penelope Pemberton cookbook, Dec. 19, 1716
Page 112
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A ham for rosted torkie pigons chickins or pllits boyle it as yu did ye outher & turne ye scin over & knockle part yn set it to ye fier a litle to lock like rosted drege it & froth it yn lay yr fowls about it: garnish with lemon flowers fine greene & sasagis A cold ham & chickins or pllits boyle ye ham as ye outher Let ye scin be on when it is cold Lay ye fowle about it garnish with greens lorell or boox or corld cole or tillara: yu must not take ye scurs out of ye flowle tel ye are cold To boyle drid tongs Lay ym in pump water all night in ye morneing lay a prity dale of sweet hay yn put in ye tongs yn a good quntety over ym yn fil up ye pot with pump water Let ym boyle lasurely tel lye are tender which yu may fele through ye scin ye will take a great dale of boyleing when yu take ym up bend ym a litle & lay ym in a pot to ceep ym so tel ye are cold
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A ham for rosted torkie pigons chickins or pllits boyle it as yu did ye outher & turne ye scin over & knockle part yn set it to ye fier a litle to lock like rosted drege it & froth it yn lay yr fowls about it: garnish with lemon flowers fine greene & sasagis A cold ham & chickins or pllits boyle ye ham as ye outher Let ye scin be on when it is cold Lay ye fowle about it garnish with greens lorell or boox or corld cole or tillara: yu must not take ye scurs out of ye flowle tel ye are cold To boyle drid tongs Lay ym in pump water all night in ye morneing lay a prity dale of sweet hay yn put in ye tongs yn a good quntety over ym yn fil up ye pot with pump water Let ym boyle lasurely tel lye are tender which yu may fele through ye scin ye will take a great dale of boyleing when yu take ym up bend ym a litle & lay ym in a pot to ceep ym so tel ye are cold
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