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Anne Bayne booke [of recipes] circa 1700
Page 206
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(206) To doe pullits Laurain Take your fowles & Trusse them. as for boiling you may force one of them. if you please season them with a little salt. put them into an earthen pot. with there brest [downe?] & lay over them slices of bacon put to them a ladle full of good broth. or an onion or 2 shred. 2 or 3 bay leaves a handfull of parsily a blade or 2 of mace. then cover your pot close with paist. let them stew in your oven till they be very tender. then take 2 or 3 ladlefulls of the liquor they are stewed in & make it cleane from the fat & add to it a ladlefull or 2 of fine veale gravy. take the bodomes of hartichokes boiled & sliced. 10 or 12 Chesnutts boiled & blancht make your sawce of Almonds blancht & bett the yolks of 2 Eggs. halfe a pint of Cream. shake all these well together with the Juice of an oring & halfe a Lemon. lay round your fowle forct Lettice pettys of forct meat. slices of bacon or what els you please. make your sawce thick & power it over your fowle & send them up.
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(206) To doe pullits Laurain Take your fowles & Trusse them. as for boiling you may force one of them. if you please season them with a little salt. put them into an earthen pot. with there brest [downe?] & lay over them slices of bacon put to them a ladle full of good broth. or an onion or 2 shred. 2 or 3 bay leaves a handfull of parsily a blade or 2 of mace. then cover your pot close with paist. let them stew in your oven till they be very tender. then take 2 or 3 ladlefulls of the liquor they are stewed in & make it cleane from the fat & add to it a ladlefull or 2 of fine veale gravy. take the bodomes of hartichokes boiled & sliced. 10 or 12 Chesnutts boiled & blancht make your sawce of Almonds blancht & bett the yolks of 2 Eggs. halfe a pint of Cream. shake all these well together with the Juice of an oring & halfe a Lemon. lay round your fowle forct Lettice pettys of forct meat. slices of bacon or what els you please. make your sawce thick & power it over your fowle & send them up.
Szathmary Culinary Manuscripts and Cookbooks
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