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Edward Kidder cookbook, ca. 1700
Page 40
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And balls a little brown butter or an egg or two to thicken it or a bitt of butter rould up in flower & garnish it wth. slicd lemon Pidgeons in Surtout Cleanse yor. pidgeons yn. make forceing for ym. tye a large scotcht collop on ye. breast of each spitt & cover ym. wth. paper & roast ym. yn. make for ym. a fine ragooe & garsh. ym. wth. slicd orange Cutlets Alamaintenoy. Season yor. cutlets of mutton wth. savory spice & shred sweetherbs yn. dip 2 scotcht collops in ye. batter of eggs & [clap?] on each side of each cutlet & yn. a rasher of bacon on each side broyle ym. or bring ym. off in ye. oven wn. they are dresst take off ye. bacon & send up ye. collops & cutlets wrapt in clean white paper as letters or you may leave ym. out & send ym. up in a ragooe & garnish ym. wth. slicd lemon & orange
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And balls a little brown butter or an egg or two to thicken it or a bitt of butter rould up in flower & garnish it wth. slicd lemon Pidgeons in Surtout Cleanse yor. pidgeons yn. make forceing for ym. tye a large scotcht collop on ye. breast of each spitt & cover ym. wth. paper & roast ym. yn. make for ym. a fine ragooe & garsh. ym. wth. slicd orange Cutlets Alamaintenoy. Season yor. cutlets of mutton wth. savory spice & shred sweetherbs yn. dip 2 scotcht collops in ye. batter of eggs & [clap?] on each side of each cutlet & yn. a rasher of bacon on each side broyle ym. or bring ym. off in ye. oven wn. they are dresst take off ye. bacon & send up ye. collops & cutlets wrapt in clean white paper as letters or you may leave ym. out & send ym. up in a ragooe & garnish ym. wth. slicd lemon & orange
Szathmary Culinary Manuscripts and Cookbooks
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