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Penelope Pemberton cookbook, Dec. 19, 1716
Page 59
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To make veale balls for hashes or pies Take halfe a pond of vele finely scrapt a pound of beefe sewet very fresh 2 anchove washt & sred a litle parsley time & litle sweet margarom to yr tast: so much younge spinige a will make ym greene all finely pickt & washt sred yr meat & sewet & all these together tell ye are very fine: yn 2 or 3 spoonefols of greated manchet ye yallowe rine of lemon grated nuttmeg greated powderd mase peper a litle cloves & salt to yr teast: mix all these together: scater in heare & there into yr sred meat 5 spoonefolls of fresh oyster licker or if not to be had 3 sponefols of ye water yt bath washt yr anchove in when setld or 3 spoonefols of fare water mix it well with yr meat yn strowe in all yr sasonin & bread by degrese a yu worke it with yr hand when well mixt breake in so many eggs as when ye are workt well in will be of a right stifeness for roleing set ym cole tel yu use yn role ym up with a litle fine flowe loung or roun if yu frie ym put a prity dab of buter in yr pan let it be hot put ym in & shke ym as ye frie lay ym not to thick in ye pan: if yu boyle ym let ye water boyle first & not be to much of it: & put in a litle salt
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To make veale balls for hashes or pies Take halfe a pond of vele finely scrapt a pound of beefe sewet very fresh 2 anchove washt & sred a litle parsley time & litle sweet margarom to yr tast: so much younge spinige a will make ym greene all finely pickt & washt sred yr meat & sewet & all these together tell ye are very fine: yn 2 or 3 spoonefols of greated manchet ye yallowe rine of lemon grated nuttmeg greated powderd mase peper a litle cloves & salt to yr teast: mix all these together: scater in heare & there into yr sred meat 5 spoonefolls of fresh oyster licker or if not to be had 3 sponefols of ye water yt bath washt yr anchove in when setld or 3 spoonefols of fare water mix it well with yr meat yn strowe in all yr sasonin & bread by degrese a yu worke it with yr hand when well mixt breake in so many eggs as when ye are workt well in will be of a right stifeness for roleing set ym cole tel yu use yn role ym up with a litle fine flowe loung or roun if yu frie ym put a prity dab of buter in yr pan let it be hot put ym in & shke ym as ye frie lay ym not to thick in ye pan: if yu boyle ym let ye water boyle first & not be to much of it: & put in a litle salt
Szathmary Culinary Manuscripts and Cookbooks
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