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English cookbook, 1700
Page 47
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into a pot with a pound of butter at the bottom and two on the top then cover them well with [past] and bake it with diner things, then take 'em out and put 'em into what pots you please then fill them up with clarified butter and the butter that was baked with them, it tis best to let 'em lye two days after they are season'd clse cover'd with the past, before you bake 'em when you sett 'em into the oven put in two spoonfulls of watter.
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into a pot with a pound of butter at the bottom and two on the top then cover them well with [past] and bake it with diner things, then take 'em out and put 'em into what pots you please then fill them up with clarified butter and the butter that was baked with them, it tis best to let 'em lye two days after they are season'd clse cover'd with the past, before you bake 'em when you sett 'em into the oven put in two spoonfulls of watter.
Szathmary Culinary Manuscripts and Cookbooks
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