Transcribe
Translate
English cookbook, 1750-1780
Page 69
More information
digital collection
archival collection guide
transcription tips
Mince Pye. Take a larg neats toung parboule it shred it w.t 3 pounds & 1/2 of Suit put to it 3 pounds of Curronds & seasine it as you do y.e Eggs pyes to Eny other Meat put near twise y.e quantity of Suit as meat & be sure to chop it very small. To make a stake pye. Take a neek of mutton cut into staks beat & seasine y.m w.t paper, Salt, nutmeg, mace, sweet margram & time put it into a dish w.t a quarter of a pint of claret as much watter 2 shalots one anchove 20 forced meatbals so cover it w.t puf paist & bake it. The Salt fish pye. Fresh y.e salt fish as thow it was to boyle y.n put it in cold watter & boyle it just up y.n lay it in part one lay of fish another of butter till your [paye?] be all most full y.n cover it w.t good fat bakon & lid it set it in a prety sharp oven y.t ye [enest?] may wise boyle 12 Eggs take half y.e whits & all y.e yolks shred y.m small w.n baked take out all y.e bakon & w.t a spoon take of all y.e fat y.n have a pound of melted butter very thick 2 spoon full of thick cream a spoonfull of anchove liquer mix all theis to gether put it over just as you find it up
Saving...
prev
next
Mince Pye. Take a larg neats toung parboule it shred it w.t 3 pounds & 1/2 of Suit put to it 3 pounds of Curronds & seasine it as you do y.e Eggs pyes to Eny other Meat put near twise y.e quantity of Suit as meat & be sure to chop it very small. To make a stake pye. Take a neek of mutton cut into staks beat & seasine y.m w.t paper, Salt, nutmeg, mace, sweet margram & time put it into a dish w.t a quarter of a pint of claret as much watter 2 shalots one anchove 20 forced meatbals so cover it w.t puf paist & bake it. The Salt fish pye. Fresh y.e salt fish as thow it was to boyle y.n put it in cold watter & boyle it just up y.n lay it in part one lay of fish another of butter till your [paye?] be all most full y.n cover it w.t good fat bakon & lid it set it in a prety sharp oven y.t ye [enest?] may wise boyle 12 Eggs take half y.e whits & all y.e yolks shred y.m small w.n baked take out all y.e bakon & w.t a spoon take of all y.e fat y.n have a pound of melted butter very thick 2 spoon full of thick cream a spoonfull of anchove liquer mix all theis to gether put it over just as you find it up
Szathmary Culinary Manuscripts and Cookbooks
sidebar
