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English cookbook, 1700
Page 64
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of Vinegar a bunch of sweet herbs a bitt of the Anchovie & an onion, Pepper & Salt to your tast, let e'm boyle till they're tender & enough, then take out the Pidgions & strain, the broth; then take some more butter into the pan & put some flow'r to thicken itt, & keep it on the fire till it be pretty brown, then put the broth they were stew'd in, to itt, & a little Mushrome Powder, let it boyle together & Serve it up. to Stew Eeles Mrs Garland Put your Eeles in pieces, & put to em a quarter of a pint of vinegar & as much water as will cover e'm: put to e'm an onion Parsley & French Sorrel chopt together one anchovy alittle Mace ginger cut & a clove or two, when it's enough thicken it wth butter.
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of Vinegar a bunch of sweet herbs a bitt of the Anchovie & an onion, Pepper & Salt to your tast, let e'm boyle till they're tender & enough, then take out the Pidgions & strain, the broth; then take some more butter into the pan & put some flow'r to thicken itt, & keep it on the fire till it be pretty brown, then put the broth they were stew'd in, to itt, & a little Mushrome Powder, let it boyle together & Serve it up. to Stew Eeles Mrs Garland Put your Eeles in pieces, & put to em a quarter of a pint of vinegar & as much water as will cover e'm: put to e'm an onion Parsley & French Sorrel chopt together one anchovy alittle Mace ginger cut & a clove or two, when it's enough thicken it wth butter.
Szathmary Culinary Manuscripts and Cookbooks
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