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English cookbook, 1700
Page 5
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5 boil these well togeather, then work some butter in fine flow'r & thicken it up just before you put it to your fish, throw out all these ingredients & pat into the Liquour a little Clarit some scraped horse-radish 'a some pick'd Wallnutt shred small & some juce of Lemon & a little Ketchope boile it up all togeather & pour it it upon your Fish.
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5 boil these well togeather, then work some butter in fine flow'r & thicken it up just before you put it to your fish, throw out all these ingredients & pat into the Liquour a little Clarit some scraped horse-radish 'a some pick'd Wallnutt shred small & some juce of Lemon & a little Ketchope boile it up all togeather & pour it it upon your Fish.
Szathmary Culinary Manuscripts and Cookbooks
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