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Robert Godfrey receipts, 1665-1799
Page 6
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To stewe a rump of Beefe Boyle a Rump of Beefe 2 houres then take it out & put it into a quart of white wine & good saverie herbs & soe lett it stew till it be tender it must be powdered 3 or 4 daies; Baked Beefe Take the flank of beefe take the twoe outer most skins of, season it with herbs pepper & salt mace & nutmegg wrap it upp in the skins put it in a long pott & bake it, it wilbe 6 or 7 houres in bakeinge; A good way to stew beefe; Take the thick end of a rump of beef fresh & stew it in a brass pott with half white wine & half water as much as will cover the meate then put in as much salt as will season it then scum it cleane & put in a bunch of sweet herbs & some winter savory marygold parsly lett all this stew together for 4 or 5 houres before it be enough put in some whole pepper cloves & 3 or 4 nutmegs cut in quarters lett them stew altogether about an houre when the beefe is tender take it upp & lay the whole pepper & other spice, uppon the meate.; To Boyle Chickens When you have boyld your chickens half enough in water & salt take them upp & put them into white wine with pippins pared & quarter'd & a little larg mace & marrow when they are boiled enough take the yelks of 3 or 4 eggs & boile them with the thinest of the licquor which the chickens are boiled in & when they are well beaten together put in the chickens steep it till it hath had a waume or two then take upp the chickens & serve them upp with all that which they were stewd with;
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To stewe a rump of Beefe Boyle a Rump of Beefe 2 houres then take it out & put it into a quart of white wine & good saverie herbs & soe lett it stew till it be tender it must be powdered 3 or 4 daies; Baked Beefe Take the flank of beefe take the twoe outer most skins of, season it with herbs pepper & salt mace & nutmegg wrap it upp in the skins put it in a long pott & bake it, it wilbe 6 or 7 houres in bakeinge; A good way to stew beefe; Take the thick end of a rump of beef fresh & stew it in a brass pott with half white wine & half water as much as will cover the meate then put in as much salt as will season it then scum it cleane & put in a bunch of sweet herbs & some winter savory marygold parsly lett all this stew together for 4 or 5 houres before it be enough put in some whole pepper cloves & 3 or 4 nutmegs cut in quarters lett them stew altogether about an houre when the beefe is tender take it upp & lay the whole pepper & other spice, uppon the meate.; To Boyle Chickens When you have boyld your chickens half enough in water & salt take them upp & put them into white wine with pippins pared & quarter'd & a little larg mace & marrow when they are boiled enough take the yelks of 3 or 4 eggs & boile them with the thinest of the licquor which the chickens are boiled in & when they are well beaten together put in the chickens steep it till it hath had a waume or two then take upp the chickens & serve them upp with all that which they were stewd with;
Szathmary Culinary Manuscripts and Cookbooks
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