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Carr family cookbook, 1741-1753
Page 10
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of Butter a little Lemmon peal shard small some juce of Lemon or vinegar thicken it with a little flower, then take ye Pidgeons & drain ym yo must lay a chope of bacon or ham in ye middle of yoe dish, and lay yoe pidesons round abt it serve it up with Lippetts & pour yoe sace all over ym, You must Leep yoe Gebblets in a little watter frist lay 3 or 4 yolks of hard eggs amgst them. 31 To Stew Soles Fry them a Light brown and yn put ym into a stew pan, and put to ym a little grave some claret a bundle of sweet hearbs a little shollott some mace & nutmegg & one Anchove lett ym stew a little while to thicken ym up wth a peace of butter and oyster's. If yo wood have ym Look whit doe ym wth whit wine & watter in steed of Claret & grave 32 An Ottmeall Pudding Take 3 pints of new milk when it boyles put in 2 good handfulls of ottmeall crusht but not two small when it is creed enough and ye milk pretty thick take it of ye fire a cover close. doune
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of Butter a little Lemmon peal shard small some juce of Lemon or vinegar thicken it with a little flower, then take ye Pidgeons & drain ym yo must lay a chope of bacon or ham in ye middle of yoe dish, and lay yoe pidesons round abt it serve it up with Lippetts & pour yoe sace all over ym, You must Leep yoe Gebblets in a little watter frist lay 3 or 4 yolks of hard eggs amgst them. 31 To Stew Soles Fry them a Light brown and yn put ym into a stew pan, and put to ym a little grave some claret a bundle of sweet hearbs a little shollott some mace & nutmegg & one Anchove lett ym stew a little while to thicken ym up wth a peace of butter and oyster's. If yo wood have ym Look whit doe ym wth whit wine & watter in steed of Claret & grave 32 An Ottmeall Pudding Take 3 pints of new milk when it boyles put in 2 good handfulls of ottmeall crusht but not two small when it is creed enough and ye milk pretty thick take it of ye fire a cover close. doune
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