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English cookbook, 1700
Page 22
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a Calves head hash Lay your head in warm water then put it into your pan in cold water & let it boile till it's allmost enough then take out the tongue & let it boile whilst you cut the head into pritty thick Lumps, then take the Tongue & cut to it then put into a stew pan wth some of the broth, & Put to it three or 4 Onians one stuck wth cloves a blaid of Mace a little beat pepper a little Ketchope when you think it tender thicken it with 2 yolks of eggs & near a pint of Cream let it just boile, put in a little white wine just when you serve it up
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a Calves head hash Lay your head in warm water then put it into your pan in cold water & let it boile till it's allmost enough then take out the tongue & let it boile whilst you cut the head into pritty thick Lumps, then take the Tongue & cut to it then put into a stew pan wth some of the broth, & Put to it three or 4 Onians one stuck wth cloves a blaid of Mace a little beat pepper a little Ketchope when you think it tender thicken it with 2 yolks of eggs & near a pint of Cream let it just boile, put in a little white wine just when you serve it up
Szathmary Culinary Manuscripts and Cookbooks
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