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Penelope Pemberton cookbook, Dec. 19, 1716
Page 131
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wants yu have rady fresh buter so much as yu think will cover ym clarifide in ye oven take it very clere from scome or dregs take of ye stons & papers & dap it well with drie paper & ye sides to take of all ye oyleness ye pots must be cept all alonge in ye are of ye fier so yt ye will not frese turne ym some times as sowne as ye are dapt with paper power ye clarifide buter as hot as yu can to ly above ye samon nere as thick as yr litle finger yn take ym frome ye fier set ym in a cole plase ye day after lay a duble cap paper close to ye buter to take ye oyle away if any casts up & tie a paper over ceepe it in a cole drie plase: Louck at it some times & change ye paper yt lys with in if any oyle rises ye buter yt bakt ye samon in will frie fish in if yu want To Coller a Breast of Veale Take a large breast of veale of a cowe colfe bone it & scin it yn sason it with nutmeg mase peper & salt a litle lemon rine grated a litle sweet margrom sred rub it over with white wine & lay on longe peses of ye yallow rine of lemon & parsly leves & let it by an oure yn sprinkle yr cloth over with a litle salt yn role up ye veale yn take ye cloth & role it up in yt very stret ye cros way of ye cloth & tie it close & even a both ends yn role it with brod
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wants yu have rady fresh buter so much as yu think will cover ym clarifide in ye oven take it very clere from scome or dregs take of ye stons & papers & dap it well with drie paper & ye sides to take of all ye oyleness ye pots must be cept all alonge in ye are of ye fier so yt ye will not frese turne ym some times as sowne as ye are dapt with paper power ye clarifide buter as hot as yu can to ly above ye samon nere as thick as yr litle finger yn take ym frome ye fier set ym in a cole plase ye day after lay a duble cap paper close to ye buter to take ye oyle away if any casts up & tie a paper over ceepe it in a cole drie plase: Louck at it some times & change ye paper yt lys with in if any oyle rises ye buter yt bakt ye samon in will frie fish in if yu want To Coller a Breast of Veale Take a large breast of veale of a cowe colfe bone it & scin it yn sason it with nutmeg mase peper & salt a litle lemon rine grated a litle sweet margrom sred rub it over with white wine & lay on longe peses of ye yallow rine of lemon & parsly leves & let it by an oure yn sprinkle yr cloth over with a litle salt yn role up ye veale yn take ye cloth & role it up in yt very stret ye cros way of ye cloth & tie it close & even a both ends yn role it with brod
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