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English cookbook, 1700
Page 28
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To Rost an Eel first scoure your Eel very well with salt, then strip of the skin to the bottom of the belly & take out all the intrails & score it with a knife on the sides. Then make a forsed meat, with fish with the same seasoning as flesh forsed meat with butter & eggs in it, then stuf the belly & where you scor'd it & draw up the skin over it then tye it on your spitt &
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To Rost an Eel first scoure your Eel very well with salt, then strip of the skin to the bottom of the belly & take out all the intrails & score it with a knife on the sides. Then make a forsed meat, with fish with the same seasoning as flesh forsed meat with butter & eggs in it, then stuf the belly & where you scor'd it & draw up the skin over it then tye it on your spitt &
Szathmary Culinary Manuscripts and Cookbooks
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