Transcribe
Translate
English cookbook, 1600s
Page 65
More information
digital collection
archival collection guide
transcription tips
out the fish and season the inside of it with clovs and mace and nutmeg and salt and a handfull of sweet herbs sliced small then roul it up into a cloath and ty it with a piece of tape then boyl it in the same pickle and when it boyls put in halfe an ounce of white pepper and let it boyl for the space of halfe an hour then take it out and let it cool and strain it and put it into a closse earthen pig and keep it for use. To Colour a young pig. Doo the same way with your pig only let it boyl untill it be as tender as that you may put a straw through it
Saving...
prev
next
out the fish and season the inside of it with clovs and mace and nutmeg and salt and a handfull of sweet herbs sliced small then roul it up into a cloath and ty it with a piece of tape then boyl it in the same pickle and when it boyls put in halfe an ounce of white pepper and let it boyl for the space of halfe an hour then take it out and let it cool and strain it and put it into a closse earthen pig and keep it for use. To Colour a young pig. Doo the same way with your pig only let it boyl untill it be as tender as that you may put a straw through it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
