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Penelope Pemberton cookbook, Dec. 19, 1716
Page 119
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yr soope to thick sason it with salt a litle peper Let it just boyle after ye juse is in yn put in some young smale spinege leve letis & parsley not too many leves but to make it a litle grene yn a gill of thick crame yn halfe a pound of thickend butter mix all together & give a boyle yn put in a few of ye greene pease which must be taken out before yu mash ym & a litle young mint so sarve it To make Gravi Soope Take a leg of beefe & neck of mutton chop it to mash put it in ye oven in a pot at super oven with 4 or 5 quarts of water Let it stand all night latter tel ye leg is all mash yn rune it through a sive if yu have not convenience of an oven: put yr leg of beefe & neck of mutton in a pot or deep pan & set it one ye fier with 7 or 8 quarts of water over night yn lave it to boyle lasurely all night tell it be all mash & ye broth very strong but be carefoll yu boyle not to much away about 4 quarts will make a hansome dish or 5 quarts rune it through a sive yn have 4 or 5 pound of lane butock beefe cut in slises & beaten to peeses yn take a large frieinpan put in halfe a pound of butter yn lay in yr beefe & when gravi coms take it up at ye side of ye pan as it fries
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yr soope to thick sason it with salt a litle peper Let it just boyle after ye juse is in yn put in some young smale spinege leve letis & parsley not too many leves but to make it a litle grene yn a gill of thick crame yn halfe a pound of thickend butter mix all together & give a boyle yn put in a few of ye greene pease which must be taken out before yu mash ym & a litle young mint so sarve it To make Gravi Soope Take a leg of beefe & neck of mutton chop it to mash put it in ye oven in a pot at super oven with 4 or 5 quarts of water Let it stand all night latter tel ye leg is all mash yn rune it through a sive if yu have not convenience of an oven: put yr leg of beefe & neck of mutton in a pot or deep pan & set it one ye fier with 7 or 8 quarts of water over night yn lave it to boyle lasurely all night tell it be all mash & ye broth very strong but be carefoll yu boyle not to much away about 4 quarts will make a hansome dish or 5 quarts rune it through a sive yn have 4 or 5 pound of lane butock beefe cut in slises & beaten to peeses yn take a large frieinpan put in halfe a pound of butter yn lay in yr beefe & when gravi coms take it up at ye side of ye pan as it fries
Szathmary Culinary Manuscripts and Cookbooks
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