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English cookbook, 1600s
Page 35
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them and take out the bones and wash them clean and lay them into your pye and season them with pepper and salt and nutmeg and a few raisons of the sun and sprinkle a litle verjoyce and the joyce of orange upon the top then close your pye and bake or you may keep out the raisons and joyce and put in a good store of butter and clear water which is the best way to bake them To make a calfes foot pye. parboyl your calfes feet and take out all the bones and minch the meat small and let them souse in vinnagar for the space of six or seven hours then take it and put it into your pye
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them and take out the bones and wash them clean and lay them into your pye and season them with pepper and salt and nutmeg and a few raisons of the sun and sprinkle a litle verjoyce and the joyce of orange upon the top then close your pye and bake or you may keep out the raisons and joyce and put in a good store of butter and clear water which is the best way to bake them To make a calfes foot pye. parboyl your calfes feet and take out all the bones and minch the meat small and let them souse in vinnagar for the space of six or seven hours then take it and put it into your pye
Szathmary Culinary Manuscripts and Cookbooks
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