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English cookbook, 1700s
Page 21
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To Coller a Breast of Veal or Pig bone the Breast of Veal or Pig Sear[?] on it all over the Inside with cloves mace salt sweet herbs Little Pennyroyal & Parsley sage role it up as you do Brown bind it up with [narow?] tape very close then tie a cloth round it Boil it very tender in Vinegar water & like quantity a little mace Pepper & salt whole make it Biol Put in the Collers when boild tender Take them up when they are cold take of the cloth Lay the collers in an Earthin Pan Pour the liquor over them cover it close if the pickel begins to spoil [starin?] it through a cloth Boil & skim it wen cold Pour it over before you stran the liquor to wash the coller & wipe it dry strain it agian Collar Beef Take a Pease of flank Beef strip the skin to the end beat it with a roling Pin then disolve a quart of Peter salt in five quarts of water stran it Put the Beef in Let it Lay five days sometimes turning it then take 1/4 oz Cloves 1 Nutmeg a little mace & pepr Beat very fine handfull of thyme mixt with the spice Strow all over the Beef Lay on the skin again then role it up very close Tie it verry hard with Tape then Put it into a Pot with a Pint Claret Bake it in oven with bread
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To Coller a Breast of Veal or Pig bone the Breast of Veal or Pig Sear[?] on it all over the Inside with cloves mace salt sweet herbs Little Pennyroyal & Parsley sage role it up as you do Brown bind it up with [narow?] tape very close then tie a cloth round it Boil it very tender in Vinegar water & like quantity a little mace Pepper & salt whole make it Biol Put in the Collers when boild tender Take them up when they are cold take of the cloth Lay the collers in an Earthin Pan Pour the liquor over them cover it close if the pickel begins to spoil [starin?] it through a cloth Boil & skim it wen cold Pour it over before you stran the liquor to wash the coller & wipe it dry strain it agian Collar Beef Take a Pease of flank Beef strip the skin to the end beat it with a roling Pin then disolve a quart of Peter salt in five quarts of water stran it Put the Beef in Let it Lay five days sometimes turning it then take 1/4 oz Cloves 1 Nutmeg a little mace & pepr Beat very fine handfull of thyme mixt with the spice Strow all over the Beef Lay on the skin again then role it up very close Tie it verry hard with Tape then Put it into a Pot with a Pint Claret Bake it in oven with bread
Szathmary Culinary Manuscripts and Cookbooks
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