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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 17
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20) till you have filled up the pye, Soe cover your pye & Sett it in the oven in sheets of paper, that may meet at the top to keep them from burning, you must put in some orange pill cut Small, claret wine- the juice of Lemmon and orange Sugar & the Yolks of eggs warme it & put it in the pye. To Frye Artrichocks. Take the bottoms of 2 or 3 ones with the cove taken out raw, and pare them well, fry them whole, then take some other being pared and quartered, then fry them, and lay them in a dish above the other whole ones, putting in for Sauce vinegar, butter, Sugar & sinamon. To Sawce a Capon or a Poulet Your Capon being boyled white & not to tender, take some of the Clearest of the broth, which most be made of white wine and water, then make of that broth cleare white Gelly, then lard your Capon [oringadoc?] put in the Gelly, then on him and about him in the dish Stick a branch of rosemary on the toppe of him & So Serve it up To Stew a Carpe. Take a Carpe Skel her clean, Cut her in peeces or Stew her in a skillet, & cover her two inches over with Claret & put in it a bunch of Sweetherbs as parsley, thime, Sweet marioram, tyem all these herbs together with a bit of thread, then put in Salt peper & 3 or 4 onyons whole, & one of them pricked with Cloaves stickt in a nudmegg cut in 4 quarters, 3 quarters of a pound of butter & a handfull of capers let all these boyle, till it is reduced to the true
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20) till you have filled up the pye, Soe cover your pye & Sett it in the oven in sheets of paper, that may meet at the top to keep them from burning, you must put in some orange pill cut Small, claret wine- the juice of Lemmon and orange Sugar & the Yolks of eggs warme it & put it in the pye. To Frye Artrichocks. Take the bottoms of 2 or 3 ones with the cove taken out raw, and pare them well, fry them whole, then take some other being pared and quartered, then fry them, and lay them in a dish above the other whole ones, putting in for Sauce vinegar, butter, Sugar & sinamon. To Sawce a Capon or a Poulet Your Capon being boyled white & not to tender, take some of the Clearest of the broth, which most be made of white wine and water, then make of that broth cleare white Gelly, then lard your Capon [oringadoc?] put in the Gelly, then on him and about him in the dish Stick a branch of rosemary on the toppe of him & So Serve it up To Stew a Carpe. Take a Carpe Skel her clean, Cut her in peeces or Stew her in a skillet, & cover her two inches over with Claret & put in it a bunch of Sweetherbs as parsley, thime, Sweet marioram, tyem all these herbs together with a bit of thread, then put in Salt peper & 3 or 4 onyons whole, & one of them pricked with Cloaves stickt in a nudmegg cut in 4 quarters, 3 quarters of a pound of butter & a handfull of capers let all these boyle, till it is reduced to the true
Szathmary Culinary Manuscripts and Cookbooks
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