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English cookbook, 1600s
Page 37
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some mutton broath with three anchoves and thre skallots and some slices of limon peal and stew all these together and beat the yolks of six eggs and some white wine and put amongst it and stir all these weel about and put in some rose leaves and perselly and marjorim and dish it up with oysters and berries and limond peal To pot beaf or mutton. Take your beafe or mutton and take out all the bones, and skin it and cut it into small pieces and beat it upon the table with a rouling pin and with some claret wine and salt petter and white salt and let it ly herin eight and fourty hours then take it out and season it with pepper and salt
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some mutton broath with three anchoves and thre skallots and some slices of limon peal and stew all these together and beat the yolks of six eggs and some white wine and put amongst it and stir all these weel about and put in some rose leaves and perselly and marjorim and dish it up with oysters and berries and limond peal To pot beaf or mutton. Take your beafe or mutton and take out all the bones, and skin it and cut it into small pieces and beat it upon the table with a rouling pin and with some claret wine and salt petter and white salt and let it ly herin eight and fourty hours then take it out and season it with pepper and salt
Szathmary Culinary Manuscripts and Cookbooks
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