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English cookbook, 1700
Page 54a
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To pott Foule dress yon foule & season e'm wth pepper & salt mace & cloves, then put e'm in a pot wth a good quantity of butter & a few bay leaves, then bake e'm till thay'r tender, & put e'm into other pots, & fill e'm up wth Clarified butter. To Fry hartichocks Take young hartichocks & cut e'm in quarters & take out the choak, & throw e'm into water then have ready a [blatter?] made wth one yolk of egg a little Ale some peper & salt, & thicken'd
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To pott Foule dress yon foule & season e'm wth pepper & salt mace & cloves, then put e'm in a pot wth a good quantity of butter & a few bay leaves, then bake e'm till thay'r tender, & put e'm into other pots, & fill e'm up wth Clarified butter. To Fry hartichocks Take young hartichocks & cut e'm in quarters & take out the choak, & throw e'm into water then have ready a [blatter?] made wth one yolk of egg a little Ale some peper & salt, & thicken'd
Szathmary Culinary Manuscripts and Cookbooks
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