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English cookbook, 1700
Page 20
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then put the same Liquor to e'm again & let them boile up then Thicken e'm up wth yolks of eggs beaten up wth cream, so put it in, & keep it tossing till it begin to boile, 3 eggs is sufitient for 6 Pidgions & a bout a pint of cream, you may add to it a little Catchope, if you wou'd have it brown you must doe it in Brown gravie & thicken it wth butter worked up wth flow'r.
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then put the same Liquor to e'm again & let them boile up then Thicken e'm up wth yolks of eggs beaten up wth cream, so put it in, & keep it tossing till it begin to boile, 3 eggs is sufitient for 6 Pidgions & a bout a pint of cream, you may add to it a little Catchope, if you wou'd have it brown you must doe it in Brown gravie & thicken it wth butter worked up wth flow'r.
Szathmary Culinary Manuscripts and Cookbooks
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