Transcribe
Translate
Edward Kidder cookbook, ca. 1700
Page 47
More information
digital collection
archival collection guide
transcription tips
Sausages Take pork more lean then fatt & shred it yn. take of ye. fleak of pork & mince it season each apart wth. mincd sage & pritty high wth. savory spice clear yor. small guts & fill ym. mixing some bitts of fatt between ye. mincd meat sprinkle a little wine wth. it & twill fill ye. better yn. tye ym. in links Polonia Sausages. Take a piece of red gammon of bacon & half boyle it mince it wth. as much bacon lard put to it mincd sage tyme & savory spice ye. yolks of eggs & as much red wine as will bring it to a pretty thick body mix ym. wth. yor. hands & fill ym. in large skins & hang ym. in a chimney a while to Dry
Saving...
prev
next
Sausages Take pork more lean then fatt & shred it yn. take of ye. fleak of pork & mince it season each apart wth. mincd sage & pritty high wth. savory spice clear yor. small guts & fill ym. mixing some bitts of fatt between ye. mincd meat sprinkle a little wine wth. it & twill fill ye. better yn. tye ym. in links Polonia Sausages. Take a piece of red gammon of bacon & half boyle it mince it wth. as much bacon lard put to it mincd sage tyme & savory spice ye. yolks of eggs & as much red wine as will bring it to a pretty thick body mix ym. wth. yor. hands & fill ym. in large skins & hang ym. in a chimney a while to Dry
Szathmary Culinary Manuscripts and Cookbooks
sidebar
