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Catherine Russell cookbook, ca. 1740s
Page 2
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A Calves Foot Pye Take four feet and cutt them into Square Bitts with pepper Salt Nutmegg Cloves Mace & a pound of butter sliced Another Calves Foot Pye Mince the meat very fine to a pound of feet a pound of suit Season it with Nutmeggs Mace Cloves Salt and a pound of Currants and a pounds of Raisins and bake it put a pint of white wine three Eggs beaten a quarter of a pound of butter pour a little sugar in when it is baked. A Lamb Pye Take a quarter of lanb and cut it into bitts and season it with Salt and a quarter of an ounce of pepper and a pound of Butter the same for a Veal Pye. Another Lamb Pye Take your lamb as you did before Season it with Cloves Mace Nutmeggs pepper and Salt a pound of raisins three quarters of a pound of Butter bake it and when it comes out take a pint of white wine 4 Eggs half a pound of butter and sugar and put it in A Rabitt Pye Take two Rabitts beat them very well season them with pepper Salt Cloves Mace and Nutmeggs put them into pie with a pound and a half of Butter
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A Calves Foot Pye Take four feet and cutt them into Square Bitts with pepper Salt Nutmegg Cloves Mace & a pound of butter sliced Another Calves Foot Pye Mince the meat very fine to a pound of feet a pound of suit Season it with Nutmeggs Mace Cloves Salt and a pound of Currants and a pounds of Raisins and bake it put a pint of white wine three Eggs beaten a quarter of a pound of butter pour a little sugar in when it is baked. A Lamb Pye Take a quarter of lanb and cut it into bitts and season it with Salt and a quarter of an ounce of pepper and a pound of Butter the same for a Veal Pye. Another Lamb Pye Take your lamb as you did before Season it with Cloves Mace Nutmeggs pepper and Salt a pound of raisins three quarters of a pound of Butter bake it and when it comes out take a pint of white wine 4 Eggs half a pound of butter and sugar and put it in A Rabitt Pye Take two Rabitts beat them very well season them with pepper Salt Cloves Mace and Nutmeggs put them into pie with a pound and a half of Butter
Szathmary Culinary Manuscripts and Cookbooks
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