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Edward Kidder cookbook, ca. 1700
Page 33
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Breads artichokes bottoms lambstons cocks combs & hard eggs all slicd in strong broth & white wine wth. pistastia nuts asparragus tops & spice thicken it wth. a bitt of butter, rould up in flower Made dishes Scotcht Collops Take ye. skin from a fillet of veal & cut it into thin collops hack & scotch ym. wth. ye. back of a knife laid half of ym. wth. bacon & fry ym. wth. a little brown butter yn. take ym. out & put ym. into another tossing pan yn. set ye. pan they were fryd in over ye. fier again wash it out wth. a little strong broth rubbing it wth. yor. ladle yn. pour it to ye. collops doe this to every panfull till all are fryd yn. stew & toss ym. up wth. a pt. of oysters 2 anchovys 2 shiverd pallats cocks combs lambstons & balls slicd sweetbreads a faggot of herbs
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Breads artichokes bottoms lambstons cocks combs & hard eggs all slicd in strong broth & white wine wth. pistastia nuts asparragus tops & spice thicken it wth. a bitt of butter, rould up in flower Made dishes Scotcht Collops Take ye. skin from a fillet of veal & cut it into thin collops hack & scotch ym. wth. ye. back of a knife laid half of ym. wth. bacon & fry ym. wth. a little brown butter yn. take ym. out & put ym. into another tossing pan yn. set ye. pan they were fryd in over ye. fier again wash it out wth. a little strong broth rubbing it wth. yor. ladle yn. pour it to ye. collops doe this to every panfull till all are fryd yn. stew & toss ym. up wth. a pt. of oysters 2 anchovys 2 shiverd pallats cocks combs lambstons & balls slicd sweetbreads a faggot of herbs
Szathmary Culinary Manuscripts and Cookbooks
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