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English cookbook, 1600s
Page 40
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In for liquor claret wine and set your pye into the oven and let it soak untill it be enough To make a Lark pye another way. Wash your larks and cut off their heads and the farder poynts of their wings, then take some greated white bread and some fresh butter and a few currans and work them altogether and stop their bellies therewith and make up the bread of your pye and lay your larks into it and above all lay currans and raisons and some slices of Cordicordron and orange peal and when they ar baken put in for liquor claret wine and set it into the oven again and let it soak
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In for liquor claret wine and set your pye into the oven and let it soak untill it be enough To make a Lark pye another way. Wash your larks and cut off their heads and the farder poynts of their wings, then take some greated white bread and some fresh butter and a few currans and work them altogether and stop their bellies therewith and make up the bread of your pye and lay your larks into it and above all lay currans and raisons and some slices of Cordicordron and orange peal and when they ar baken put in for liquor claret wine and set it into the oven again and let it soak
Szathmary Culinary Manuscripts and Cookbooks
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