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Catherine Russell cookbook, ca. 1740s
Page 7
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An Oyster Pye Take 2 quarts of Oysters and plump them when cold season them with as much sweet herbs minced as will lie on a Shilling then put 'em in the pie with marrow of 8 bones {dip?] Eggs Seasoned with pepper salt Cloves Mace Nutmeggs and a lemon the Yolks of 16 hard Eggs cut in the middle a pound of Butter and bake them an hour A Lamb Pasty Take a hind quarter of Lamb and bone it and skin it and take the fatt of ye Lamb and a pound & half Beef Suett [season] with pepper salt Cloves Mace and put in your pastie then take the bones and put into a pint & half of water and half a pint of Clarett Time winter Savory 3 or 4 Anchovies Bake it and when it comes out put it into the pastie To Make Pottage Make your broath very strong of Beef Mutton & Veal then Strain it and put it in the Fowls [under] put in 3 Sweetbreads fried in butter and mince them small putt them into Gravie and toss them up and dish the broath and Fowl, & put the Sweetbreads all over them with some Oysters [dip't] in Gravie & laid all over the Fowls To Pott Mackerells Take 4 or 5 mackerells boyle & bone em then Season with Cloves mace Nutmeg pepper Salt and beat it well together then put into a pott Melt butter thick and pour over it
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An Oyster Pye Take 2 quarts of Oysters and plump them when cold season them with as much sweet herbs minced as will lie on a Shilling then put 'em in the pie with marrow of 8 bones {dip?] Eggs Seasoned with pepper salt Cloves Mace Nutmeggs and a lemon the Yolks of 16 hard Eggs cut in the middle a pound of Butter and bake them an hour A Lamb Pasty Take a hind quarter of Lamb and bone it and skin it and take the fatt of ye Lamb and a pound & half Beef Suett [season] with pepper salt Cloves Mace and put in your pastie then take the bones and put into a pint & half of water and half a pint of Clarett Time winter Savory 3 or 4 Anchovies Bake it and when it comes out put it into the pastie To Make Pottage Make your broath very strong of Beef Mutton & Veal then Strain it and put it in the Fowls [under] put in 3 Sweetbreads fried in butter and mince them small putt them into Gravie and toss them up and dish the broath and Fowl, & put the Sweetbreads all over them with some Oysters [dip't] in Gravie & laid all over the Fowls To Pott Mackerells Take 4 or 5 mackerells boyle & bone em then Season with Cloves mace Nutmeg pepper Salt and beat it well together then put into a pott Melt butter thick and pour over it
Szathmary Culinary Manuscripts and Cookbooks
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