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Edward Kidder cookbook, ca. 1700
Page 13
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beet in pieces to fill up ye corners wn tis bakd & half cold fill it up wth clarifide butter: A goose pye is made ye same way-- Fish Pyes. A Carp Pye. Bleed yor carp at ye tail open ye belley draw & wash out ye blood wth a little clarret vineger & salt yn season yor carp wth savory spice shred sweet herbs lay it in ye pye wth a pt of large oysters butter & close ye pye wn tis bakd pour in to ye lear ye blood & clarret & pour it into ye pye A Trout Pye. Cut wash & scale ym laid ym wth pieces of a silver Eele rould in spice & sweet herbs & bay leaves powderd lay on & between ym slicd artichoke bottoms mushrooms oysters capers dic'd
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beet in pieces to fill up ye corners wn tis bakd & half cold fill it up wth clarifide butter: A goose pye is made ye same way-- Fish Pyes. A Carp Pye. Bleed yor carp at ye tail open ye belley draw & wash out ye blood wth a little clarret vineger & salt yn season yor carp wth savory spice shred sweet herbs lay it in ye pye wth a pt of large oysters butter & close ye pye wn tis bakd pour in to ye lear ye blood & clarret & pour it into ye pye A Trout Pye. Cut wash & scale ym laid ym wth pieces of a silver Eele rould in spice & sweet herbs & bay leaves powderd lay on & between ym slicd artichoke bottoms mushrooms oysters capers dic'd
Szathmary Culinary Manuscripts and Cookbooks
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