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Edward Kidder cookbook, ca. 1700
Page 48
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To Dress fish To Boyle a Codds head Set a ketle on ye. fier wth. water vinegar & salt a faggot of sweetherbs & an onion or 2 wn. ye. liquor boyls put in ye. head on a fish plate in ye. boyling put in cold water & vinegar wn. tis boyld drain & spounge it for ye. sauce take gravy & clarret boyld up wth. a faggot of sweetherbs & an onion 2 or 3 anchovys drawn up wth. 2 pd. of drawn butter 1/2 a pt. of shrimps & ye. meat of a lobster shred fine yn. put ye. head in a dish pour ye. sauce there on stick small toasts on ye. head lay on & about it ye. spaun milt & liver garnish it wth. fryd parsley slicd lemon & barberries To Butter Lobsters. Take ye. meat out of ye. shells & put it in a
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To Dress fish To Boyle a Codds head Set a ketle on ye. fier wth. water vinegar & salt a faggot of sweetherbs & an onion or 2 wn. ye. liquor boyls put in ye. head on a fish plate in ye. boyling put in cold water & vinegar wn. tis boyld drain & spounge it for ye. sauce take gravy & clarret boyld up wth. a faggot of sweetherbs & an onion 2 or 3 anchovys drawn up wth. 2 pd. of drawn butter 1/2 a pt. of shrimps & ye. meat of a lobster shred fine yn. put ye. head in a dish pour ye. sauce there on stick small toasts on ye. head lay on & about it ye. spaun milt & liver garnish it wth. fryd parsley slicd lemon & barberries To Butter Lobsters. Take ye. meat out of ye. shells & put it in a
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