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Anne Bayne booke [of recipes] circa 1700
Page 82
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(82) To make a savory py of beefe Take your beefe & cut it in thin slices & beat it with a rowling pin as you doe scotch Collups. season them with a little pepper & salt & nutmeg. then take your frying pan & when it is cold doe the bodom of it with butter & cover the bodom with your stakes. & when they are halfe stewed then take them of & doe them with a little sweet herbs. then put them into your dish which must be done with fine paist. then put in your gravy & some forst balls & an onion & a few Capers & olives 2 or 3 hard yolks of Eggs & what butter you please. & when it is baked take out the onion. & put in some gravy with a gill of Clarett with a lump of butter set it on the fire & when the butter is melted [pouer?] it into your py.
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(82) To make a savory py of beefe Take your beefe & cut it in thin slices & beat it with a rowling pin as you doe scotch Collups. season them with a little pepper & salt & nutmeg. then take your frying pan & when it is cold doe the bodom of it with butter & cover the bodom with your stakes. & when they are halfe stewed then take them of & doe them with a little sweet herbs. then put them into your dish which must be done with fine paist. then put in your gravy & some forst balls & an onion & a few Capers & olives 2 or 3 hard yolks of Eggs & what butter you please. & when it is baked take out the onion. & put in some gravy with a gill of Clarett with a lump of butter set it on the fire & when the butter is melted [pouer?] it into your py.
Szathmary Culinary Manuscripts and Cookbooks
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