Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 181
More information
digital collection
archival collection guide
transcription tips
(181) To stew Musherams or make them into a frigasy Take your Musherams & pill them take onely the gills throw them into salt & water & have ready a pan well butterd. then take them out of the water & salt & put them into your pan with an onion & a peice of mace. & a posy of sweet herbs. then set them on the fire & let them stew very well. then put in a little grated nutmeg a drop of white wine with the yolks of 2 Eggs 2 spoonfulls of thick Cream & a little shred parsily so shake them up & garnish them as you please.
Saving...
prev
next
(181) To stew Musherams or make them into a frigasy Take your Musherams & pill them take onely the gills throw them into salt & water & have ready a pan well butterd. then take them out of the water & salt & put them into your pan with an onion & a peice of mace. & a posy of sweet herbs. then set them on the fire & let them stew very well. then put in a little grated nutmeg a drop of white wine with the yolks of 2 Eggs 2 spoonfulls of thick Cream & a little shred parsily so shake them up & garnish them as you please.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
