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Anne Bayne booke [of recipes] circa 1700
Page 176
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(176) To make a lamb haggas py Take a good calfe Chaldron boile it very well then cut it in peices very small. then season it with a little pepper & salt & nutmeg & mace then take some sweet herbs. that is time & winter Savory. & Chives & parsily wash them & shred them small then put it into your paist with a little fresh butter so bake it. if you like fruit better then herbs then leave out your herbs & put in some Rasins & Currans.
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(176) To make a lamb haggas py Take a good calfe Chaldron boile it very well then cut it in peices very small. then season it with a little pepper & salt & nutmeg & mace then take some sweet herbs. that is time & winter Savory. & Chives & parsily wash them & shred them small then put it into your paist with a little fresh butter so bake it. if you like fruit better then herbs then leave out your herbs & put in some Rasins & Currans.
Szathmary Culinary Manuscripts and Cookbooks
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