Transcribe
Translate
English cookbook, 1750-1780
Page 65
More information
digital collection
archival collection guide
transcription tips
A Carpe Pye. Take y.m alive scall & stick y.m save y.e blood bone y.m wash y.m dry y.m in a cloth Seasine y.m w.t paper salt nutmeg a little mace y.n lay y.e carpe in to y.e [illegible] hole head & tall w.t ye w in y.e belly lay some white peper & mace on y.e top of y.e pye cover it w.t buttor so lid it wile it is in y.e oven get a pint of oyster stew y.m in there oven liguer pore out y.e liquem& put to it some strong mave a little paper nutmeg & a bunch of sweet hearbs & an onion boyle them preaty well y.n strain it & put to it a gill of white wine & y.e blood of y.e carp let it boyle a wile but keep it stirring lest ye blood cake y.n add good store of macchrums y.e juce of a lemon a peece of butter & y.e oyster dran y.e pye & so pore it upon y.e carpe
Saving...
prev
next
A Carpe Pye. Take y.m alive scall & stick y.m save y.e blood bone y.m wash y.m dry y.m in a cloth Seasine y.m w.t paper salt nutmeg a little mace y.n lay y.e carpe in to y.e [illegible] hole head & tall w.t ye w in y.e belly lay some white peper & mace on y.e top of y.e pye cover it w.t buttor so lid it wile it is in y.e oven get a pint of oyster stew y.m in there oven liguer pore out y.e liquem& put to it some strong mave a little paper nutmeg & a bunch of sweet hearbs & an onion boyle them preaty well y.n strain it & put to it a gill of white wine & y.e blood of y.e carp let it boyle a wile but keep it stirring lest ye blood cake y.n add good store of macchrums y.e juce of a lemon a peece of butter & y.e oyster dran y.e pye & so pore it upon y.e carpe
Szathmary Culinary Manuscripts and Cookbooks
sidebar
