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Carr family cookbook, 1741-1753
Page 16
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then lard yor beaf wth small Lemmon pill at ye topp yn put into yor Broth with ye Larded side down and lett it stew for half an hour yn putt into it a little Lemmon pill sherd small 1/2 gill of claret some beef pallatts boyld very tender and cutt in peaces some sweet breads as bigg as oysters a little juce of Lemmon so serve it up wth sippetts and slices of Lemon cut in thin peaces 40 Stew'd Turkey or Ducks Lard yor ffowle well then half roast your turkey or ducks and take 1/2 pound of Butter and Burn it well (if yo put in brown gravey yo need no burnt butter) and strow a little flower into it, then put as much strong broth to it as will stew ye ffowl, then take good turnips pair them & cut ym in dices & fry ym brown and put them to yor ffowl & let them stew so together with a bundle of sweet hearbs or some shred in (wch yo pleas) some shallot or onyons some mace and clove beat to powder lett ym stew abt 3 hours over a very slow fire squees in a Lemmon if yo have it (if not) a little elder vinegar it doent hurt some capers & a little of yor caper pickle does well, yor [discecon?] will allow so much liquour as will stew so long & lett not yor fire be quick for it will consume your
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then lard yor beaf wth small Lemmon pill at ye topp yn put into yor Broth with ye Larded side down and lett it stew for half an hour yn putt into it a little Lemmon pill sherd small 1/2 gill of claret some beef pallatts boyld very tender and cutt in peaces some sweet breads as bigg as oysters a little juce of Lemmon so serve it up wth sippetts and slices of Lemon cut in thin peaces 40 Stew'd Turkey or Ducks Lard yor ffowle well then half roast your turkey or ducks and take 1/2 pound of Butter and Burn it well (if yo put in brown gravey yo need no burnt butter) and strow a little flower into it, then put as much strong broth to it as will stew ye ffowl, then take good turnips pair them & cut ym in dices & fry ym brown and put them to yor ffowl & let them stew so together with a bundle of sweet hearbs or some shred in (wch yo pleas) some shallot or onyons some mace and clove beat to powder lett ym stew abt 3 hours over a very slow fire squees in a Lemmon if yo have it (if not) a little elder vinegar it doent hurt some capers & a little of yor caper pickle does well, yor [discecon?] will allow so much liquour as will stew so long & lett not yor fire be quick for it will consume your
Szathmary Culinary Manuscripts and Cookbooks
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