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English cookbook, 1800s
Page 10
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To pot Beef Take a piece of lean beef, salt it down 3 or 4 days and beat some salt peter and put to it, then put it into a pot, tie it down & soak it: when it comes out of the oven, take all the insides and pull it to pieces very fine, then beat it in a mortor: take pepper, cloves, mace, and nutmeg; beat them together very fine, then put it into abroad pan, a laying of meat, and a laying of the Ingredianes till all is in, pour Oyl'd butter over it, till 'tis well(?) covered, and 'twill be fit for use. To coller Eel Take your large siz'd Eels, cut them down all the way in the (?) take the back bone clean out, take salt, pepper, cloves and mace, all beaten together, and rub them well with all the Ingredianes together; then roll(?) them up very round and hard, then boil them with a bunch of sweet herbs, and a piece of lemon peal, then take it out, and take away some of your liquor if too much, and put a third part of white-wine vinegar to what remains, and boil it together, when tis cold put your Eel in: Let them stand and use them at pleasure To stew foals Take your largest foals, and put them into a stew-pan, and cover them with water, then put into your liquor a bunch of sweet herbs, and a piece of lemon peal, whole pepper, clover, mace, and slic'd nutmeg and salt; stew them all together over a chalk-coal-
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To pot Beef Take a piece of lean beef, salt it down 3 or 4 days and beat some salt peter and put to it, then put it into a pot, tie it down & soak it: when it comes out of the oven, take all the insides and pull it to pieces very fine, then beat it in a mortor: take pepper, cloves, mace, and nutmeg; beat them together very fine, then put it into abroad pan, a laying of meat, and a laying of the Ingredianes till all is in, pour Oyl'd butter over it, till 'tis well(?) covered, and 'twill be fit for use. To coller Eel Take your large siz'd Eels, cut them down all the way in the (?) take the back bone clean out, take salt, pepper, cloves and mace, all beaten together, and rub them well with all the Ingredianes together; then roll(?) them up very round and hard, then boil them with a bunch of sweet herbs, and a piece of lemon peal, then take it out, and take away some of your liquor if too much, and put a third part of white-wine vinegar to what remains, and boil it together, when tis cold put your Eel in: Let them stand and use them at pleasure To stew foals Take your largest foals, and put them into a stew-pan, and cover them with water, then put into your liquor a bunch of sweet herbs, and a piece of lemon peal, whole pepper, clover, mace, and slic'd nutmeg and salt; stew them all together over a chalk-coal-
Szathmary Culinary Manuscripts and Cookbooks
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