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English cookbook, 1700
Page 12
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will make of a good couler, & so brown more in the same maner till you have the quantity you want, then but it all togeather & let it have a boil, when you must skim all the fatt up[?] as clean as possable then take it off & run it through a sive, then have ready some spinage boiled in butter, palets & sweet breads boiled tender, & cut into little peices lay some virmejelly in the dish & poure your soop upon it
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will make of a good couler, & so brown more in the same maner till you have the quantity you want, then but it all togeather & let it have a boil, when you must skim all the fatt up[?] as clean as possable then take it off & run it through a sive, then have ready some spinage boiled in butter, palets & sweet breads boiled tender, & cut into little peices lay some virmejelly in the dish & poure your soop upon it
Szathmary Culinary Manuscripts and Cookbooks
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