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Anne Bayne booke [of recipes] circa 1700
Page 189
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(189) To keepe hartichokes Take your hartichokes & boile them then take out the bodomes very carefully & set them a little into an oven to dry the water out. then put them into pots & cover them with melted butter. To roast a pig like Lamb. called a young kid. Take one of the largest white pigs & skin it very carefully then cut it in 4 quarters & trusse it like lamb then spit it & roast it & draw it with a little Lemon pill. then shred a little parsily & sage & baist it. then have ready for the sawce a little sage & parsily & a little Juice of Lemon to garnish your dish. you may make another very pretty dish of the skin. if you leave the head on & foot & fill the skin with good forct meat made of veale & sow it up & bake it.
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(189) To keepe hartichokes Take your hartichokes & boile them then take out the bodomes very carefully & set them a little into an oven to dry the water out. then put them into pots & cover them with melted butter. To roast a pig like Lamb. called a young kid. Take one of the largest white pigs & skin it very carefully then cut it in 4 quarters & trusse it like lamb then spit it & roast it & draw it with a little Lemon pill. then shred a little parsily & sage & baist it. then have ready for the sawce a little sage & parsily & a little Juice of Lemon to garnish your dish. you may make another very pretty dish of the skin. if you leave the head on & foot & fill the skin with good forct meat made of veale & sow it up & bake it.
Szathmary Culinary Manuscripts and Cookbooks
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