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Anne Bayne booke [of recipes] circa 1700
Page 80
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(80) To make a white [frigasie?] Take your Chikins & pull the skin of them & cut them in peices & throw them into water & let them lie an houre or 2. then take your pan & rub the bodome thick over with butter. then put in a peice of mace an onion & a posy of sweet herbs. then take your Chikins out of the water & put them into your pan & set it over the fire & stew pretty [well?] slowly & when it is very tender take it of & take out the onions & put in 2 or 3 spoonfulls of white wine with a little shred parsily. 3 or 4 spoonfulls of thin creame a little grated nutmeg & a little salt. & if you have 10 oysters with there owne pickle. then set them on the fire & give them a good heating. then take of your pan & put in a little lump of butter the yolks of 2 Eggs well bett with a spoonfull of Creame. then shake them well over the fire & garnish them up as you please your pan must be cold when you butter it & there is a little water in the rabbitt that will keepe your butter from oyling. so you need put no more water in doe them over a slow fire if you cannot git Chikins [enow?] you may put in the white part of a rabbitt.
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(80) To make a white [frigasie?] Take your Chikins & pull the skin of them & cut them in peices & throw them into water & let them lie an houre or 2. then take your pan & rub the bodome thick over with butter. then put in a peice of mace an onion & a posy of sweet herbs. then take your Chikins out of the water & put them into your pan & set it over the fire & stew pretty [well?] slowly & when it is very tender take it of & take out the onions & put in 2 or 3 spoonfulls of white wine with a little shred parsily. 3 or 4 spoonfulls of thin creame a little grated nutmeg & a little salt. & if you have 10 oysters with there owne pickle. then set them on the fire & give them a good heating. then take of your pan & put in a little lump of butter the yolks of 2 Eggs well bett with a spoonfull of Creame. then shake them well over the fire & garnish them up as you please your pan must be cold when you butter it & there is a little water in the rabbitt that will keepe your butter from oyling. so you need put no more water in doe them over a slow fire if you cannot git Chikins [enow?] you may put in the white part of a rabbitt.
Szathmary Culinary Manuscripts and Cookbooks
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