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Edward Kidder cookbook, ca. 1700
Page 44
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A Leg of mutton Forcd Take ye. meat out of ye. leg close to ye. skin & bone mince it wth. a pd. of beef suet & a good quantity of tyme parsley & onions beat it in a mortor wth. savory spice & 2 anchovys yn. wash ye. inside of ye. skin wth. ye. batter of eggs & fill it yn. bast flower & bake it ye. sauce may be seasond gravy & put to it a regalia of cowcumbers colliflowers & french beans. Oyster Loves. Put a round hole in ye. tops of 5 french rouls & take out all ye. crumb and smear ym. over ye. sides wth. a tender forcd meat made of set oysters part of an Eele pistastia nuts mushrooms herbs anchovys marrow spice of ye. yolks of 2 hard eggs beat these well in a mortor wth. one raw egg yn. fry ym. crisp in lard & fill ym. wth. a qt. of oysters ye.
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A Leg of mutton Forcd Take ye. meat out of ye. leg close to ye. skin & bone mince it wth. a pd. of beef suet & a good quantity of tyme parsley & onions beat it in a mortor wth. savory spice & 2 anchovys yn. wash ye. inside of ye. skin wth. ye. batter of eggs & fill it yn. bast flower & bake it ye. sauce may be seasond gravy & put to it a regalia of cowcumbers colliflowers & french beans. Oyster Loves. Put a round hole in ye. tops of 5 french rouls & take out all ye. crumb and smear ym. over ye. sides wth. a tender forcd meat made of set oysters part of an Eele pistastia nuts mushrooms herbs anchovys marrow spice of ye. yolks of 2 hard eggs beat these well in a mortor wth. one raw egg yn. fry ym. crisp in lard & fill ym. wth. a qt. of oysters ye.
Szathmary Culinary Manuscripts and Cookbooks
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