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Edward Kidder cookbook, ca. 1700
Page 53
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To Collar veal. Bone a breast of veal wash & soak it in 3 or 4 waters dry it in a cloth season it wth. savory spice shred sweetherbs & rashers of bacon dipt in ye. batter of eggs & roul it in a collar in a cloth boyle it wth water & salt wth. 1/2 a pt. of vineger & whole spice scum it clean wn. tis boyld take it up & wn. cold keep it in this pickle To Collar Pigg Spitt yor. pigg down ye. back take out all ye. bones & wash out ye. blood in 3 or 4 waters wipe it dry & season it wth. savory spice tyme parsley & salt yn. roul in in an hard collar in a cloth tye it at both ends & boyle it wth. ye. bones in 3 pts. of water an hand full of salt a qt. of vineger a faggot of sweetherbs whole spice a penny worth of iceing glass wn. they are tender take ym. up & wn.
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To Collar veal. Bone a breast of veal wash & soak it in 3 or 4 waters dry it in a cloth season it wth. savory spice shred sweetherbs & rashers of bacon dipt in ye. batter of eggs & roul it in a collar in a cloth boyle it wth water & salt wth. 1/2 a pt. of vineger & whole spice scum it clean wn. tis boyld take it up & wn. cold keep it in this pickle To Collar Pigg Spitt yor. pigg down ye. back take out all ye. bones & wash out ye. blood in 3 or 4 waters wipe it dry & season it wth. savory spice tyme parsley & salt yn. roul in in an hard collar in a cloth tye it at both ends & boyle it wth. ye. bones in 3 pts. of water an hand full of salt a qt. of vineger a faggot of sweetherbs whole spice a penny worth of iceing glass wn. they are tender take ym. up & wn.
Szathmary Culinary Manuscripts and Cookbooks
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