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Anne Bayne booke [of recipes] circa 1700
Page 100
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(100) To make a Codill for a py Take a little wine & warm it. beat the yolks of eggs with a little cold wine & sweeten them to your taist & put to it a little nutmeg or a little Juice of Lemon or vargis take a spoonfull of hot & put to the Eggs as you doe Custard so power it into your py. To doe a Leg of mutton with forst meat or a Leg of Lamb. Take a leg of mutton or Lamb rub the meat out of the skin & shred it & season it with salt & pepper & grated nutmeg & a few sweet herbs. & a little beefe sewit put among the meat before you season it. then breake in the yolks of 2 Eggs. mix it all well together. so put it into the skin againe & lay some butter upon it & send it to the oven to bake. you may put fresh Collops or Cutletts or mutton stakes about it.
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(100) To make a Codill for a py Take a little wine & warm it. beat the yolks of eggs with a little cold wine & sweeten them to your taist & put to it a little nutmeg or a little Juice of Lemon or vargis take a spoonfull of hot & put to the Eggs as you doe Custard so power it into your py. To doe a Leg of mutton with forst meat or a Leg of Lamb. Take a leg of mutton or Lamb rub the meat out of the skin & shred it & season it with salt & pepper & grated nutmeg & a few sweet herbs. & a little beefe sewit put among the meat before you season it. then breake in the yolks of 2 Eggs. mix it all well together. so put it into the skin againe & lay some butter upon it & send it to the oven to bake. you may put fresh Collops or Cutletts or mutton stakes about it.
Szathmary Culinary Manuscripts and Cookbooks
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