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Edward Kidder cookbook, ca. 1700
Page 31
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With scalded parsley beetroot & lemon To Boyle a leg of mutton Boyle yor. mutton in water & salt as usuall for ye. sauce toss up a little strong broth gravy pickled cowcumbers & samphire shred barberries a dicd lemon whitewine salt & nutmeg grated bread thicken it wth. eggs & a bitt of butter rould up in flower Another way Lard yor. mutton wth. lemon piele & beetroot boyle it as usuall let ye. sauce be strong broth gravy white wine oysters anchovys onions a faggot of sweetherbs savory spice & a piece of butter rould up in flower To Boyle Rabbits Truss ym. for boyling & lard ym. wth. bacon yn. boyle ym. quick & white for ye. sauce take ye. boyld liver shred it wth. fatt bacon toss these up together in strong broth white wine & vinegar mace salt &
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With scalded parsley beetroot & lemon To Boyle a leg of mutton Boyle yor. mutton in water & salt as usuall for ye. sauce toss up a little strong broth gravy pickled cowcumbers & samphire shred barberries a dicd lemon whitewine salt & nutmeg grated bread thicken it wth. eggs & a bitt of butter rould up in flower Another way Lard yor. mutton wth. lemon piele & beetroot boyle it as usuall let ye. sauce be strong broth gravy white wine oysters anchovys onions a faggot of sweetherbs savory spice & a piece of butter rould up in flower To Boyle Rabbits Truss ym. for boyling & lard ym. wth. bacon yn. boyle ym. quick & white for ye. sauce take ye. boyld liver shred it wth. fatt bacon toss these up together in strong broth white wine & vinegar mace salt &
Szathmary Culinary Manuscripts and Cookbooks
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