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Penelope Pemberton cookbook, Dec. 19, 1716
Page 123
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not beene stewd with ye beefe put ye gravi yu toke out of ye pan a bunch of time & margrom onion if yu plase whole peper & salt to yr tast & anchove mase & nuttmeg: give ym a boyle if yu think ye be stronge anoufe of erbs & onion put ym out & set it by tel morneing when yu use it take of all ye fat & dregs about 2 quart or 5 pints will make a midlin dish yu may put a litle pickld oyster or cockle licker to it if yu plase thicken it with dried coms of bread: a litle clarit & flower if not thick anoufe give ym a boyle together put it in ye dish with mutton beefe vele balls fride dises of bread & sweet breds fride cut if yu plase & garnish with ym if yu put only fride dises of bread into yr soope & garnish ye dish with it it is very good To pot wood cock or partrige drawe ye wood cocks scure ym up with there bits & turne ye feet back as yu do a duck: sason ym over night with peper & salt: ye next morneing fill ye bodis with buter but first crosh out ye water & put in a litle peper & salt if it wants more: Lay ym in a pot with ye brest downeward if there be both patrige & woodcock yu
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not beene stewd with ye beefe put ye gravi yu toke out of ye pan a bunch of time & margrom onion if yu plase whole peper & salt to yr tast & anchove mase & nuttmeg: give ym a boyle if yu think ye be stronge anoufe of erbs & onion put ym out & set it by tel morneing when yu use it take of all ye fat & dregs about 2 quart or 5 pints will make a midlin dish yu may put a litle pickld oyster or cockle licker to it if yu plase thicken it with dried coms of bread: a litle clarit & flower if not thick anoufe give ym a boyle together put it in ye dish with mutton beefe vele balls fride dises of bread & sweet breds fride cut if yu plase & garnish with ym if yu put only fride dises of bread into yr soope & garnish ye dish with it it is very good To pot wood cock or partrige drawe ye wood cocks scure ym up with there bits & turne ye feet back as yu do a duck: sason ym over night with peper & salt: ye next morneing fill ye bodis with buter but first crosh out ye water & put in a litle peper & salt if it wants more: Lay ym in a pot with ye brest downeward if there be both patrige & woodcock yu
Szathmary Culinary Manuscripts and Cookbooks
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