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English cookbook, 1700
Page 26a
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26 Pease Soop Take a quart of split pease and four or five pounds of Beef, scrape two Carrots, three Turneps, & one Parsnip, cutt all these in slices and put in the Pott with your meat & Pease, when it boyls scum it very clean, & take half an ounce of Jamaica pepper a bunch of sweet-herbs, & three or four Onions, let all these boyl together with the outsides of five heads of Cellery, and three or four leeks, when you think it's boyl'd enough, strain it through a coarse sieve, take the hearts of your Cellery & two or three heads of Endive, cut them with a little Chervil, take an Onion & shred very small with your herbs take a quarter of a pound of butter & put in your Sauce-pan & let the herbs stew in the butter 'till tender, upon a very gentle fire, pour this into your soop, & set it over a gentle fire for two hours, put in a little dry'd mint, take a french rowl & cut the two crusts, & fry it in butter, or lay it in the Driping-Pan, put it in your soop a quarter of an hour before you send it Table, you may add force-meat balls Cook Evans Stew Red Cabbage Take your Cabbage and cutt it small, put some water and salt over ye fire and let it boyl but a minute, throw in your Cabbage & let that boyl another, strain it through a Sieve, when drain'd well, put it in a stew pan. with a bit of cover them close on a soft fire, & let it stew, if it wants liquor, put in a little gravy, season with pepper, salt, a little Vinegar and a piece of butter Cook Evans
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26 Pease Soop Take a quart of split pease and four or five pounds of Beef, scrape two Carrots, three Turneps, & one Parsnip, cutt all these in slices and put in the Pott with your meat & Pease, when it boyls scum it very clean, & take half an ounce of Jamaica pepper a bunch of sweet-herbs, & three or four Onions, let all these boyl together with the outsides of five heads of Cellery, and three or four leeks, when you think it's boyl'd enough, strain it through a coarse sieve, take the hearts of your Cellery & two or three heads of Endive, cut them with a little Chervil, take an Onion & shred very small with your herbs take a quarter of a pound of butter & put in your Sauce-pan & let the herbs stew in the butter 'till tender, upon a very gentle fire, pour this into your soop, & set it over a gentle fire for two hours, put in a little dry'd mint, take a french rowl & cut the two crusts, & fry it in butter, or lay it in the Driping-Pan, put it in your soop a quarter of an hour before you send it Table, you may add force-meat balls Cook Evans Stew Red Cabbage Take your Cabbage and cutt it small, put some water and salt over ye fire and let it boyl but a minute, throw in your Cabbage & let that boyl another, strain it through a Sieve, when drain'd well, put it in a stew pan. with a bit of cover them close on a soft fire, & let it stew, if it wants liquor, put in a little gravy, season with pepper, salt, a little Vinegar and a piece of butter Cook Evans
Szathmary Culinary Manuscripts and Cookbooks
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