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English cookbook, 1700
Page 7
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7 into which put morells & palats, then lay your little Collops in the Midle of your dish & the great ones round then pour the sause on, the dish standing on a fire, [that?] for the balls, you must take a little of the best of your veal & cut it small, , & beat it with a pestle, then put to it a good deal of beef sewit & beat a long wth it, with some Onian a little parsalie & very little time & winter savery, two yolks of eges season it with peper & salt a little & Jamaca peper, beat these these all
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7 into which put morells & palats, then lay your little Collops in the Midle of your dish & the great ones round then pour the sause on, the dish standing on a fire, [that?] for the balls, you must take a little of the best of your veal & cut it small, , & beat it with a pestle, then put to it a good deal of beef sewit & beat a long wth it, with some Onian a little parsalie & very little time & winter savery, two yolks of eges season it with peper & salt a little & Jamaca peper, beat these these all
Szathmary Culinary Manuscripts and Cookbooks
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