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English cookbook, 1700
Page 46
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Mrs. Wigtall To pott tongue Take 12 nongues cut of the roots wash them in pump wter and salt them well with ordinary salt. Let 'em lye two days, then salt 'em with comon salt and salt peter and let them lye turning 'em sometimes till they be as hard as when you dry em, put into the [bryon] a peece of turn-sode if there is not [bryon] enough to cover 'em. salt 'em again as before, then boyle them tender and pill them. Then season 'em well with two ounces of white pepper one race of ginger 2 nutmegs all small beaten, rub them well with the spice, so put 'em
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Mrs. Wigtall To pott tongue Take 12 nongues cut of the roots wash them in pump wter and salt them well with ordinary salt. Let 'em lye two days, then salt 'em with comon salt and salt peter and let them lye turning 'em sometimes till they be as hard as when you dry em, put into the [bryon] a peece of turn-sode if there is not [bryon] enough to cover 'em. salt 'em again as before, then boyle them tender and pill them. Then season 'em well with two ounces of white pepper one race of ginger 2 nutmegs all small beaten, rub them well with the spice, so put 'em
Szathmary Culinary Manuscripts and Cookbooks
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