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Anne Bayne booke [of recipes] circa 1700
Page 81
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(81) To make a flesh [soup?] Take a neck of beefe. the bloody end with a Cragend of mutton or veale or any bones you have put them into your pot & fill it up with water & set it on the fire over night & put to it a rase of ginger & a little Jamaica pepper & black pepper. skim it cleane before you goe to bed & let it hang on the fire all night & when the water is halfe boiled away take it of the fire & put it into a cleane pan. & have almost halfe a pound of butter. set it on the fire & let it burn. then dridge into it a little flower then take it of & when you have strained your broth put your butter in [when?] you take it of the fire. then set it on the fire & simmer it very well & if you please you may put in an ounce of vermagilly or 1 ounce or 2 of pearle barley creed & let it boile very well. then take an old white loafe & cut it in slices & fry them in a pan pretty dry then lay them in your dish that you send them up in & cut bread & lay about your dish.
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(81) To make a flesh [soup?] Take a neck of beefe. the bloody end with a Cragend of mutton or veale or any bones you have put them into your pot & fill it up with water & set it on the fire over night & put to it a rase of ginger & a little Jamaica pepper & black pepper. skim it cleane before you goe to bed & let it hang on the fire all night & when the water is halfe boiled away take it of the fire & put it into a cleane pan. & have almost halfe a pound of butter. set it on the fire & let it burn. then dridge into it a little flower then take it of & when you have strained your broth put your butter in [when?] you take it of the fire. then set it on the fire & simmer it very well & if you please you may put in an ounce of vermagilly or 1 ounce or 2 of pearle barley creed & let it boile very well. then take an old white loafe & cut it in slices & fry them in a pan pretty dry then lay them in your dish that you send them up in & cut bread & lay about your dish.
Szathmary Culinary Manuscripts and Cookbooks
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