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English cookbook, 1700
Page 53a
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53 Fish Sauce One Anchov'e, one Onion sliced, one clove beat, some black pepper, & one glass of Port Wine & a little Nutmeg Stew altogether, & pour it into some melted butter, Mrs Harington Oxford Sausages Two pounds of Pork, one pound of Veal, three quarters of a pound of Beef Suet, pick the skin out of it all, Soak the pith of a halfpenny loaf in Water, a quantity of Sage to your Palate, chop it all all fine and mix it well together with two Eggs, Pepper & Salt. Mrs Harington New Colledge Puddings A pound of Beef Suet minced small, a penny loaf grated, a quarter of a pound of Currans, an ounce of sweetmeat cut small, some cream, two Eggs, a little Salt, Nutmeg & sugar, make them up as stiff as you can in the bigness of an Egg, put some butter in a Stew pan, when it is melted, put in the Puddings keep turning them ('till quite brown,) over a Slow Fire Mrs Harington Pudding for a Hare Take the Hare's liver, one Onion, a little Thyme and Parsley, mince it small and season with Nutmeg & Salt, add a quarter & half of fresh butter, and a little grated bread, mix it well together & stuff it into the Hare's Belly Ditto
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53 Fish Sauce One Anchov'e, one Onion sliced, one clove beat, some black pepper, & one glass of Port Wine & a little Nutmeg Stew altogether, & pour it into some melted butter, Mrs Harington Oxford Sausages Two pounds of Pork, one pound of Veal, three quarters of a pound of Beef Suet, pick the skin out of it all, Soak the pith of a halfpenny loaf in Water, a quantity of Sage to your Palate, chop it all all fine and mix it well together with two Eggs, Pepper & Salt. Mrs Harington New Colledge Puddings A pound of Beef Suet minced small, a penny loaf grated, a quarter of a pound of Currans, an ounce of sweetmeat cut small, some cream, two Eggs, a little Salt, Nutmeg & sugar, make them up as stiff as you can in the bigness of an Egg, put some butter in a Stew pan, when it is melted, put in the Puddings keep turning them ('till quite brown,) over a Slow Fire Mrs Harington Pudding for a Hare Take the Hare's liver, one Onion, a little Thyme and Parsley, mince it small and season with Nutmeg & Salt, add a quarter & half of fresh butter, and a little grated bread, mix it well together & stuff it into the Hare's Belly Ditto
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