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Anne Bayne booke [of recipes] circa 1700
Page 89
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(89) To make mincht pys. Take boiled [meats?] tongue well blancht or the kidney of a loine of veale. or peice of a raw leg of mutton or a leg of veale halfe boiled or you may make them of cold roast beefe whatever sort of meat you make them on. it must be shred very small & to a pound of your meat a pound of beefe sewit. a pound of Currans. & halfe a pound of Rasins stoned then season it with mace & cloves & Cinamon & nutmeg finely bett & a little pepper & salt & 1 counce of [Citteran?]. & 2 ounces of Candid oring & Lemon cut in thin peices. & put in 4 ounces of fine sugar. mix them very well together & so fill your pys. if you please you may keepe your meat put downe into a pot if it be for a moneth & so make them as you use them.
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(89) To make mincht pys. Take boiled [meats?] tongue well blancht or the kidney of a loine of veale. or peice of a raw leg of mutton or a leg of veale halfe boiled or you may make them of cold roast beefe whatever sort of meat you make them on. it must be shred very small & to a pound of your meat a pound of beefe sewit. a pound of Currans. & halfe a pound of Rasins stoned then season it with mace & cloves & Cinamon & nutmeg finely bett & a little pepper & salt & 1 counce of [Citteran?]. & 2 ounces of Candid oring & Lemon cut in thin peices. & put in 4 ounces of fine sugar. mix them very well together & so fill your pys. if you please you may keepe your meat put downe into a pot if it be for a moneth & so make them as you use them.
Szathmary Culinary Manuscripts and Cookbooks
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