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Edward Kidder cookbook, ca. 1700
Page 11
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A Venison Pye Raise an high round pye of [yt?]. shred a pd. of beef suet & put it in ye. bottome cut yor. venison in pieces & season it wth. pepper & salt lay it on ye. suet lay on butter & close ye. pye & bake it 6 hours A Lambstone & Sweetbread pye Boyle blanch & slice ym. season ym. wth. savory spice & lay ym. in ye. pye wth. slicd artichoke bottoms lay on butter & close ye. pye A Lear A Battalia Pye. Take 4 small chickens 4 squab pidgeons 4 sucking rabbits cut ym. in pieces & season ym. wth. savory spice lay ym. in ye. pye wth. 4 sweetbreads slicd & as many sheeps tongues 2 shiverd pallats 2 pare of lambstons 20 or 30 cockscombs wth. balls & oysters butter & close ye. pye a Lear
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A Venison Pye Raise an high round pye of [yt?]. shred a pd. of beef suet & put it in ye. bottome cut yor. venison in pieces & season it wth. pepper & salt lay it on ye. suet lay on butter & close ye. pye & bake it 6 hours A Lambstone & Sweetbread pye Boyle blanch & slice ym. season ym. wth. savory spice & lay ym. in ye. pye wth. slicd artichoke bottoms lay on butter & close ye. pye A Lear A Battalia Pye. Take 4 small chickens 4 squab pidgeons 4 sucking rabbits cut ym. in pieces & season ym. wth. savory spice lay ym. in ye. pye wth. 4 sweetbreads slicd & as many sheeps tongues 2 shiverd pallats 2 pare of lambstons 20 or 30 cockscombs wth. balls & oysters butter & close ye. pye a Lear
Szathmary Culinary Manuscripts and Cookbooks
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