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Miss Caldwell's book, 1757-1790
Page 5
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(5)Mutton Stake Pye Take a Neck or Loyn of Mutton and cut it in Chops and season it with Salt, Pepper, Mace and Nutmeg and lay it on your Dish and if it be in Summer put in Artychoak Bottoms and the Yolks of Eggs boil'd hard put some butter over it and cover it with Puff Paste and let it bake near an Hour A Pidgeon Pye Season your Pigeons with Mace, Pepper and Salt and fill the Belly of them wth Butter Rol'd in the same Seasoning and lay them in your Dish with the yolks of hard Eggs and butter over them & Bake it half an hour
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(5)Mutton Stake Pye Take a Neck or Loyn of Mutton and cut it in Chops and season it with Salt, Pepper, Mace and Nutmeg and lay it on your Dish and if it be in Summer put in Artychoak Bottoms and the Yolks of Eggs boil'd hard put some butter over it and cover it with Puff Paste and let it bake near an Hour A Pidgeon Pye Season your Pigeons with Mace, Pepper and Salt and fill the Belly of them wth Butter Rol'd in the same Seasoning and lay them in your Dish with the yolks of hard Eggs and butter over them & Bake it half an hour
Szathmary Culinary Manuscripts and Cookbooks
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