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English cookbook, 1700
Page 55a
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take it out & pull it in peices & thrust it down close in the pot you keep it in, then fill it up wth the butter it was baked in, & other clarified butter to rost a Shoulder of Mutton in blood take your own blood into a pansion & take the strings out & set by a fire, to keep warm, & assoon at your sheep is dress'd take off a shoulder & lap it in the kell then put it into the blood keeping it turning till next day in a coole place, then take it & stuf the under side wth
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take it out & pull it in peices & thrust it down close in the pot you keep it in, then fill it up wth the butter it was baked in, & other clarified butter to rost a Shoulder of Mutton in blood take your own blood into a pansion & take the strings out & set by a fire, to keep warm, & assoon at your sheep is dress'd take off a shoulder & lap it in the kell then put it into the blood keeping it turning till next day in a coole place, then take it & stuf the under side wth
Szathmary Culinary Manuscripts and Cookbooks
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