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Edward Kidder cookbook, ca. 1700
Page 39
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A Brown Frigasee of Chickens & Rabbits Cut ym. in pieces & fry ym. in brown butter yn. having ready hott a pt. of gravy a little clarret white wine & strong broth 2 anchovys 2 shiverd pallats a faggot of sweetherbs balls & spice thicken it wth. brown butter & squeese on it a lemon A White Frigasee of ye. Same Cut ym. in pieces wash ym. from ye. blood fry ym. on a soft fier & put ym. in a tossing pan wth. a little strong broth season ym. & toss ym. up wth. mushroom oysters anchovys wn. almost enough put to ym. a pt. of cream thicken it wth. a bitt of butter rould up in flower A Frigasee of Lamb Cut an hind quarter of lamb in to thin slices season it wth. savory spice sweetherbs & a shallot yn. fry ym. & toss ym. up in strong broth clarret white wine oysters pallats
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A Brown Frigasee of Chickens & Rabbits Cut ym. in pieces & fry ym. in brown butter yn. having ready hott a pt. of gravy a little clarret white wine & strong broth 2 anchovys 2 shiverd pallats a faggot of sweetherbs balls & spice thicken it wth. brown butter & squeese on it a lemon A White Frigasee of ye. Same Cut ym. in pieces wash ym. from ye. blood fry ym. on a soft fier & put ym. in a tossing pan wth. a little strong broth season ym. & toss ym. up wth. mushroom oysters anchovys wn. almost enough put to ym. a pt. of cream thicken it wth. a bitt of butter rould up in flower A Frigasee of Lamb Cut an hind quarter of lamb in to thin slices season it wth. savory spice sweetherbs & a shallot yn. fry ym. & toss ym. up in strong broth clarret white wine oysters pallats
Szathmary Culinary Manuscripts and Cookbooks
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