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English recipe and housebook, 1689-1732
Page 33
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To make a sholer of mutton like wenen let the bucher cot a sholder of motton will the sheep is hot and save 3 pints of the blod and the [crale?] of sheep put in solt to the blod stor it well rob solt one ech side of your mete and preck [serry?] hols one ech side of your met with a cuer lay it in a desh and por the blod to it threw a seve till it covers it let it lye a day and hafe then take it out and let it drop dry have reddy a pint of creme shollots some time and winterbary a quar of a pound of beff suet chop with not meg clove mase peper and black peper som flouer the yolks of 2 eggs work this into a very thin past with some of of your crem [reveue?] the rest to bast it then ly your past over your mete then ly one the ceale close and spite your mete not braking the nockell bone rost it 2 oursers then baste it with crem to make it tender then take of the ceale and bast it with butter to make it froth then set it in your dish and put wenen sase to it
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To make a sholer of mutton like wenen let the bucher cot a sholder of motton will the sheep is hot and save 3 pints of the blod and the [crale?] of sheep put in solt to the blod stor it well rob solt one ech side of your mete and preck [serry?] hols one ech side of your met with a cuer lay it in a desh and por the blod to it threw a seve till it covers it let it lye a day and hafe then take it out and let it drop dry have reddy a pint of creme shollots some time and winterbary a quar of a pound of beff suet chop with not meg clove mase peper and black peper som flouer the yolks of 2 eggs work this into a very thin past with some of of your crem [reveue?] the rest to bast it then ly your past over your mete then ly one the ceale close and spite your mete not braking the nockell bone rost it 2 oursers then baste it with crem to make it tender then take of the ceale and bast it with butter to make it froth then set it in your dish and put wenen sase to it
Szathmary Culinary Manuscripts and Cookbooks
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