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Penelope Pemberton cookbook, Dec. 19, 1716
Page 103
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up into thick longe balls to fit ye body let ym not be stuft to foll lest ye burst in steweing tie ye scin at ye neck but not to close yn sowe up ye vent or any outher hole yt hath been broke with a fine nedle & thrid yn set yr gravi one ye fier Let it boyle yn lay in ye chickins with ye brest downeward Let ym stewe lasurely turn ym some times becase yr gravi will not cover ceepe ym coverd when ye are anoufe: take up yr chickins put ym in a pot cover ym close & set ym too ceep warme tel yr sase is maid: take as much of yr sase clere from fat or dregs out of ye pan as yu think yu sholl want yn take yr best gravi yn set by clere from fat or dregs put them into yr stewe pan put to it some white wine anchovis fresh oyster licker or pickle to tast it 2 blads of mase Let ym boyle a while yn salt if yu want it yallowe rine of lemon & nutmeg grated yn slise in butter & dust in a litle flower to thicken it a litle: shake it over ye fier & let inst boyle take it of ye fier & just put in ye chickins yn lay ym one ye dish & put sase to ym garnish with veale balls fride & put about a score of smal bals into ye sase: and garnish with slises of lemons & sweetbreads fride & cut in longe slises: so yu may forse pigon, only yu must cut of ye pinions: yn must cut of ye thrid at ye neck & ye outher plases before yu lay ym on ye dish
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up into thick longe balls to fit ye body let ym not be stuft to foll lest ye burst in steweing tie ye scin at ye neck but not to close yn sowe up ye vent or any outher hole yt hath been broke with a fine nedle & thrid yn set yr gravi one ye fier Let it boyle yn lay in ye chickins with ye brest downeward Let ym stewe lasurely turn ym some times becase yr gravi will not cover ceepe ym coverd when ye are anoufe: take up yr chickins put ym in a pot cover ym close & set ym too ceep warme tel yr sase is maid: take as much of yr sase clere from fat or dregs out of ye pan as yu think yu sholl want yn take yr best gravi yn set by clere from fat or dregs put them into yr stewe pan put to it some white wine anchovis fresh oyster licker or pickle to tast it 2 blads of mase Let ym boyle a while yn salt if yu want it yallowe rine of lemon & nutmeg grated yn slise in butter & dust in a litle flower to thicken it a litle: shake it over ye fier & let inst boyle take it of ye fier & just put in ye chickins yn lay ym one ye dish & put sase to ym garnish with veale balls fride & put about a score of smal bals into ye sase: and garnish with slises of lemons & sweetbreads fride & cut in longe slises: so yu may forse pigon, only yu must cut of ye pinions: yn must cut of ye thrid at ye neck & ye outher plases before yu lay ym on ye dish
Szathmary Culinary Manuscripts and Cookbooks
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