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English cookbook, 1600s
Page 81
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forder quarters of it whole with the neck and ribs and put it into a pan with as much water as will cover it and a handfull of currans and a litle greated wheat bread and two spoon fulls of sweet butter and a litle rose water and two blads of mace and three or four slices of a limond and set it upon the fier and let it boyl untill it be enough then put it unto a dish and garnish the lips of it with some slices of a limond To fryth oysters. Take your oysters and put ym. into a pan and let them boyl in their own sause until that
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forder quarters of it whole with the neck and ribs and put it into a pan with as much water as will cover it and a handfull of currans and a litle greated wheat bread and two spoon fulls of sweet butter and a litle rose water and two blads of mace and three or four slices of a limond and set it upon the fier and let it boyl untill it be enough then put it unto a dish and garnish the lips of it with some slices of a limond To fryth oysters. Take your oysters and put ym. into a pan and let them boyl in their own sause until that
Szathmary Culinary Manuscripts and Cookbooks
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