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Edward Kidder cookbook, ca. 1700
Page 52
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Butter & bake ym. yn. take ym. out & drain ym. wn. they are cold cover ym. as aforesaid You may pott fish ye. same way only bone ym. wn. they are bakd. Collaring To Collar Beef Lay yor. flank of beef in ham brine 8 or 10 days yn. take it out & dry it in a cloth lay it on a board take out all ye. leather & skin scotch it cross & cross & season it wth. savory spice 2 or 3 anchovys an kand full or 2 of tyme parsley sweet marjoram winter savory onions & fennell strew it on ye. meat & roul it in an hard collar in cloth sow it close tye it at both ends & put it in a collar pott wth. a pt. of clarret & cutchenele 2 qts. of pump water & bake it all night wn. tis cold take it out of ye. cloth & keep it dry
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Butter & bake ym. yn. take ym. out & drain ym. wn. they are cold cover ym. as aforesaid You may pott fish ye. same way only bone ym. wn. they are bakd. Collaring To Collar Beef Lay yor. flank of beef in ham brine 8 or 10 days yn. take it out & dry it in a cloth lay it on a board take out all ye. leather & skin scotch it cross & cross & season it wth. savory spice 2 or 3 anchovys an kand full or 2 of tyme parsley sweet marjoram winter savory onions & fennell strew it on ye. meat & roul it in an hard collar in cloth sow it close tye it at both ends & put it in a collar pott wth. a pt. of clarret & cutchenele 2 qts. of pump water & bake it all night wn. tis cold take it out of ye. cloth & keep it dry
Szathmary Culinary Manuscripts and Cookbooks
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