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Edward Kidder cookbook, ca. 1700
Page 38
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Anchovy yn. roul it up into a ball being well beat yn. make another tender forcd meat wth. veal fatt bacon beef suet mushrooms spinnage parsley tyme sweet marjoram winter savory & green onion season & beat it yn. put yor. forcd ball in into part of this forcd meat put it in a veal caul & bake it in a little pott yn. roul up that which is left in another veal caul wett wth. ye. batter of eggs roul it up like a polonia sausage tye it at both ends & slightly round & boyle it Yor. forcd ball being bakd put it in ye. midle of ye. dish yor. larded veal being stewd in strong broth & fryd in ye. batter of eggs lay round it & ye. tongues fryd brown between each yn. pour on a ragooe lay about it ye. other forcd meat cut as thin as an half crown & fryd in ye. batter of eggs yn. squeese on it an orange & garnish it wth. slicd orange & lemon
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Anchovy yn. roul it up into a ball being well beat yn. make another tender forcd meat wth. veal fatt bacon beef suet mushrooms spinnage parsley tyme sweet marjoram winter savory & green onion season & beat it yn. put yor. forcd ball in into part of this forcd meat put it in a veal caul & bake it in a little pott yn. roul up that which is left in another veal caul wett wth. ye. batter of eggs roul it up like a polonia sausage tye it at both ends & slightly round & boyle it Yor. forcd ball being bakd put it in ye. midle of ye. dish yor. larded veal being stewd in strong broth & fryd in ye. batter of eggs lay round it & ye. tongues fryd brown between each yn. pour on a ragooe lay about it ye. other forcd meat cut as thin as an half crown & fryd in ye. batter of eggs yn. squeese on it an orange & garnish it wth. slicd orange & lemon
Szathmary Culinary Manuscripts and Cookbooks
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