DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Edward Kidder cookbook, ca. 1700

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Page 35

A Calves head hasht
Yor. calves head being slitt & cleansd half boyld & cold cut one side into thin slices & fry it in a pan of brown butter yn. having a toss pan on ye. stow wth. a pt. of gravy as much strong broth a quarter of a pt. of claret as much whitewine & an handfull of savory balls 2 or 3 shiverd pallats a pt. of oysters cocks combs lambstons & sweetbreads boyld blanchd & slicd wth. mushrooms truffells & murrels 2 or 3 anchovys as many shallots & a faggot of sweetherbs tossd up & stewd together season it wth. savory spice yn. scotch ye. other side cross & cross flower bast & broyle it
The hash being thickened wth. brown butter put it in ye. dish lay over & about it fryd balls & ye. tongue slicd & larded wth. bacon lemon piele & beetroot yn. fry in ye. batter of eggs slicd sweetbreads carved sippets & oysters lay in ye. head & place these on & about yr.

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A Calves head hasht Yor. calves head being slitt & cleansd half boyld & cold cut one side into thin slices & fry it in a pan of brown butter yn. having a toss pan on ye. stow wth. a pt. of gravy as much strong broth a quarter of a pt. of claret as much whitewine & an handfull of savory balls 2 or 3 shiverd pallats a pt. of oysters cocks combs lambstons & sweetbreads boyld blanchd & slicd wth. mushrooms truffells & murrels 2 or 3 anchovys as many shallots & a faggot of sweetherbs tossd up & stewd together season it wth. savory spice yn. scotch ye. other side cross & cross flower bast & broyle it The hash being thickened wth. brown butter put it in ye. dish lay over & about it fryd balls & ye. tongue slicd & larded wth. bacon lemon piele & beetroot yn. fry in ye. batter of eggs slicd sweetbreads carved sippets & oysters lay in ye. head & place these on & about yr.