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Edward Kidder cookbook, ca. 1700
Page 45
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Rest of ye. Eele cut like lard spice mushrooms anchovys tossd up in their liquor 1/2 a pt. of white wine thicken it wth. eggs & a bitt of butter rould up in flower To Roul a breast of mutton Bone yor. mutton make a savory forcd meat for it wash it over wth. ye. batter of eggs yn. spreas ye. forcd meat on it roul it in a collar & Bind it wth. pack thread & roast it put under it a regalia of cowcumbers Beef Ala Mode. Take a good buttock of beef interlarded wth. great lard rould in sweetherbs & savory spice & an onion put it in a great sauce pan & cover it close wth. course past wn. tis half don turn it let it stand on ye. fier on a stow 12 hours or in an oven this is fitt to eat cold or if to be eaten hott you may slice it out
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Rest of ye. Eele cut like lard spice mushrooms anchovys tossd up in their liquor 1/2 a pt. of white wine thicken it wth. eggs & a bitt of butter rould up in flower To Roul a breast of mutton Bone yor. mutton make a savory forcd meat for it wash it over wth. ye. batter of eggs yn. spreas ye. forcd meat on it roul it in a collar & Bind it wth. pack thread & roast it put under it a regalia of cowcumbers Beef Ala Mode. Take a good buttock of beef interlarded wth. great lard rould in sweetherbs & savory spice & an onion put it in a great sauce pan & cover it close wth. course past wn. tis half don turn it let it stand on ye. fier on a stow 12 hours or in an oven this is fitt to eat cold or if to be eaten hott you may slice it out
Szathmary Culinary Manuscripts and Cookbooks
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