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English cookbook, 1700
Page 13
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13 A Ragout of palets & sweetbread boile them tender, cut them into thin long slices & the sweetbreads little squares then have Gravie ready & thickend up as before directted so put your meat into it & let it have a boile togeather so serve it up,
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13 A Ragout of palets & sweetbread boile them tender, cut them into thin long slices & the sweetbreads little squares then have Gravie ready & thickend up as before directted so put your meat into it & let it have a boile togeather so serve it up,
Szathmary Culinary Manuscripts and Cookbooks
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