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Edward Kidder cookbook, ca. 1700
Page 42
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Pullets Ala Cream Lard & force yor. pullets of their own flesh boyld ham mushrooms sweetbreads oysters anchovys grated bread ye. yolk of an egg a little cream spice & herbs roast ym. yn. pour on ym. a ragooe of mushrooms oysters sweetbreads cockscombs truffells murrells & cream thickend wth. eggs. Portugall Beef Brown ye. thin of a rump of beef in a pan of brown butter & force ye. lean of it wth. suet bacon boyld cheesnuts anchovys savory spice & an onion stew it in a pan of strong broth till tis very tender yn. make for it a ragooe wth. pickled gerkins boyld cheesnuts thicken it wth. brown butter put it in ye. dish pour on ye. ragooe & garnish ym. wth. slicd lemon
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Pullets Ala Cream Lard & force yor. pullets of their own flesh boyld ham mushrooms sweetbreads oysters anchovys grated bread ye. yolk of an egg a little cream spice & herbs roast ym. yn. pour on ym. a ragooe of mushrooms oysters sweetbreads cockscombs truffells murrells & cream thickend wth. eggs. Portugall Beef Brown ye. thin of a rump of beef in a pan of brown butter & force ye. lean of it wth. suet bacon boyld cheesnuts anchovys savory spice & an onion stew it in a pan of strong broth till tis very tender yn. make for it a ragooe wth. pickled gerkins boyld cheesnuts thicken it wth. brown butter put it in ye. dish pour on ye. ragooe & garnish ym. wth. slicd lemon
Szathmary Culinary Manuscripts and Cookbooks
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