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English cookbook, 1600s
Page 24
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To make a hair py another way: Take your hair and parboyl it and take out all the bones and steep the flesh all night in claret wine then take it out and season it with pepper and salt and nutmeg and lay it into the pye with the thin boan in the midle of the pye and lay the flesh round about it then lay a good store of butter upon the top and let the liquor of it be the claret wine in which it was steeped and it will eat very weel hole. To make a chicken pye Take your chickens being weel washen and season them with nutmeg and mace and ginger and pepper and salt and if it be tyme of the year
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To make a hair py another way: Take your hair and parboyl it and take out all the bones and steep the flesh all night in claret wine then take it out and season it with pepper and salt and nutmeg and lay it into the pye with the thin boan in the midle of the pye and lay the flesh round about it then lay a good store of butter upon the top and let the liquor of it be the claret wine in which it was steeped and it will eat very weel hole. To make a chicken pye Take your chickens being weel washen and season them with nutmeg and mace and ginger and pepper and salt and if it be tyme of the year
Szathmary Culinary Manuscripts and Cookbooks
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