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English recipe and housebook, 1689-1732
Page 21
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To pot a hare or rabet cot it into small peses then tak as much fat fresh pork as hare and cot it very small all together then seasen it to your mind with peper and salt and then spred butor all over the tope keping if you kep it long take it out of the pot and put it in another keping back the dros or bottom and melt som butter with spices and dove over it to cover it To seson and bake a [wenen?] pastty when you have ordred your side or hanch by taking out the bons and seners and the skin then sesen it with peper and soft bet your wenen well with a roling pen and propar it for your pasty by taking from on part and adding to a nother then tak a peck of fine flour and a pound of buter a dosen egs with cold water work it into a stef past as you can. Drine it out fro your pasty let it be as thick as a mans thom put onder it 2 shets of cap paper well floured then lay one your wenen and put one your bordors sesen your wenen so close your pasty and rowl out your borers for the garish of your sides and the top of your pasty so close them to gether when you have [flounesed?] and garieshed your pasty vent it at tope and order it with battore it will take 5 or 6 ours baking
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To pot a hare or rabet cot it into small peses then tak as much fat fresh pork as hare and cot it very small all together then seasen it to your mind with peper and salt and then spred butor all over the tope keping if you kep it long take it out of the pot and put it in another keping back the dros or bottom and melt som butter with spices and dove over it to cover it To seson and bake a [wenen?] pastty when you have ordred your side or hanch by taking out the bons and seners and the skin then sesen it with peper and soft bet your wenen well with a roling pen and propar it for your pasty by taking from on part and adding to a nother then tak a peck of fine flour and a pound of buter a dosen egs with cold water work it into a stef past as you can. Drine it out fro your pasty let it be as thick as a mans thom put onder it 2 shets of cap paper well floured then lay one your wenen and put one your bordors sesen your wenen so close your pasty and rowl out your borers for the garish of your sides and the top of your pasty so close them to gether when you have [flounesed?] and garieshed your pasty vent it at tope and order it with battore it will take 5 or 6 ours baking
Szathmary Culinary Manuscripts and Cookbooks
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