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Edward Kidder cookbook, ca. 1700
Page 3
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A Ragooe for Made Dishes Take clarret gravy sweet herbs & savory spice toss up in it lambstons cocks combs boyld blanchd & slicd wth. slicd sweetbreads oysters mushrooms truffells & murrells thicken these wth. brown butter & use it wn. cald for A Regalia of Cowcumbers Take 12 cowcumbers & slice ym. as for eating put ym. in a course cloth beat & squeese ym. very dry flower & fry ym. brown yn. put to ym. clarret gravy savory spice & a bit of butter rould up in flower toss ym. up thick they are sauce for mutton or lamb Sweet Spice is cloves mace nutmeg cinnamon sugar & salt Savory spice is - pepper salt cloves mace & nutmeg --
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A Ragooe for Made Dishes Take clarret gravy sweet herbs & savory spice toss up in it lambstons cocks combs boyld blanchd & slicd wth. slicd sweetbreads oysters mushrooms truffells & murrells thicken these wth. brown butter & use it wn. cald for A Regalia of Cowcumbers Take 12 cowcumbers & slice ym. as for eating put ym. in a course cloth beat & squeese ym. very dry flower & fry ym. brown yn. put to ym. clarret gravy savory spice & a bit of butter rould up in flower toss ym. up thick they are sauce for mutton or lamb Sweet Spice is cloves mace nutmeg cinnamon sugar & salt Savory spice is - pepper salt cloves mace & nutmeg --
Szathmary Culinary Manuscripts and Cookbooks
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