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English cookbook, 1700
Page 17
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& salt to your tast, then set it over a slow fire to keep simering but not boile, when it's tender, beat three yolks of Egges in near a pint of cream with some parseley, put it into your Chickens & keep it shaking, when it's thick, put in some ketchope to relish it, & some morells, just when you serve it up put in some juce of Lemon, but take care it does not curdle. Garnish with Lemon & sipits
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& salt to your tast, then set it over a slow fire to keep simering but not boile, when it's tender, beat three yolks of Egges in near a pint of cream with some parseley, put it into your Chickens & keep it shaking, when it's thick, put in some ketchope to relish it, & some morells, just when you serve it up put in some juce of Lemon, but take care it does not curdle. Garnish with Lemon & sipits
Szathmary Culinary Manuscripts and Cookbooks
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