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Edward Kidder cookbook, ca. 1700
Page 54
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Cold take it out of ye. cloth & keep it in this pickle To Collar Eeles. Scower yor. large silver Eeles wth. salt slitt ym. down ye. back take out all ye. bones wash and dry ym. season ym. wth. savory spice mincd parsley tyme sage & an onion yn. roul each in collars in a little cloth tye ym. close & boyle ym. wth. ye. heads & bones & half a pt. of vineger a faggot of sweetherbs ginger a penny worth of iceing glass wn. they are tender take ym. up tye ym. close again strain ye. pickle & keep ye. Eeles int To Collar Pork Bone a breast of pork season it wth. savory spice a good quantity of tyme sage & parsley roul it in an hard collar in a cloth tye it close & boyle in wn. tis cold keep it in scoucing drink
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Cold take it out of ye. cloth & keep it in this pickle To Collar Eeles. Scower yor. large silver Eeles wth. salt slitt ym. down ye. back take out all ye. bones wash and dry ym. season ym. wth. savory spice mincd parsley tyme sage & an onion yn. roul each in collars in a little cloth tye ym. close & boyle ym. wth. ye. heads & bones & half a pt. of vineger a faggot of sweetherbs ginger a penny worth of iceing glass wn. they are tender take ym. up tye ym. close again strain ye. pickle & keep ye. Eeles int To Collar Pork Bone a breast of pork season it wth. savory spice a good quantity of tyme sage & parsley roul it in an hard collar in a cloth tye it close & boyle in wn. tis cold keep it in scoucing drink
Szathmary Culinary Manuscripts and Cookbooks
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