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English recipe and housebook, 1689-1732
Page 29
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To pot pegins clene them sesen them with peper and solt and what you plese put som buter into thar bellys put them into your pot and put butter to them to a dosen of pegens take 3 pound of butter bak them in the oven when baked then tak them out and take all the cler butter from the gravey and put the cler butter to the pegies then melt mor butter and torn to them till tha ar coued so keep them To pot beff cot fat and lene beff very small sesen it well with spice acordin to your mind and put it into your pot with good stor of butter then bake it in a ovin and when it is baked take out your met and put it in lettell pots and put in your clen butter and melt mor butter and torn it over in till it covers your met so cover your pot close and kep them for use To pot fish clin it and cot it in pesis tak out what bons you can then sesen it with peper solt clove mase and not megg and put in good stor of butter then bak it in a oven then take out all bons and put it in a nother pot and put your cler butter to it that coms out and sesen it agane as befor [puting?] in a layerng of fish and so of butter bake it agane halh a oure then let it cold and
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To pot pegins clene them sesen them with peper and solt and what you plese put som buter into thar bellys put them into your pot and put butter to them to a dosen of pegens take 3 pound of butter bak them in the oven when baked then tak them out and take all the cler butter from the gravey and put the cler butter to the pegies then melt mor butter and torn to them till tha ar coued so keep them To pot beff cot fat and lene beff very small sesen it well with spice acordin to your mind and put it into your pot with good stor of butter then bake it in a ovin and when it is baked take out your met and put it in lettell pots and put in your clen butter and melt mor butter and torn it over in till it covers your met so cover your pot close and kep them for use To pot fish clin it and cot it in pesis tak out what bons you can then sesen it with peper solt clove mase and not megg and put in good stor of butter then bak it in a oven then take out all bons and put it in a nother pot and put your cler butter to it that coms out and sesen it agane as befor [puting?] in a layerng of fish and so of butter bake it agane halh a oure then let it cold and
Szathmary Culinary Manuscripts and Cookbooks
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