DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 20

Take a neck of veal the crag end of a neck of mutton, a little piece of the legg of fresh beef Boyle their in a gallon & a half of water till it be boiled donne to 3 quarts take half a dozen of pigeons & boyle them by themselves with sorrill  & lettuce of each a good handful let it boyle till the pigeons be boiled enough then strain out the meat from the broth & with srenckers squeeze out the juice and season it with whole pepper & salt & thicken it upp with the yolks of 3 eggs & the juice of lemons then put in the pigeons into the broth and the herbs beinge well orayned from there other liquors.
To Make a Beefe Pye
Take a piece of livery beef with the fatt cut it in little thin slices bear it a little not a rowlinge pinn then cast on a little salt & lay it close together in a seaser or n oh somme weight upon it for ye space of Ghourres then make a round coffin & when it is through cold season your beef very- well. n oh pepper & salt & a little cloucs & mace thenbeat some beef senett in awry cloth lay part of it in the bottom of the pye then lay in your meat fatt& leane together that it may cut larded when it is all laid in lay the rest of the senett all on the top cover it in a pritty thick paste mash it with the yolks of eggs bake it in a pritty hott oven to bake a soake Ghoures when it is cold fill it up with butter.

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Take a neck of veal the crag end of a neck of mutton, a little piece of the legg of fresh beef Boyle their in a gallon & a half of water till it be boiled donne to 3 quarts take half a dozen of pigeons & boyle them by themselves with sorrill & lettuce of each a good handful let it boyle till the pigeons be boiled enough then strain out the meat from the broth & with srenckers squeeze out the juice and season it with whole pepper & salt & thicken it upp with the yolks of 3 eggs & the juice of lemons then put in the pigeons into the broth and the herbs beinge well orayned from there other liquors. To Make a Beefe Pye Take a piece of livery beef with the fatt cut it in little thin slices bear it a little not a rowlinge pinn then cast on a little salt & lay it close together in a seaser or n oh somme weight upon it for ye space of Ghourres then make a round coffin & when it is through cold season your beef very- well. n oh pepper & salt & a little cloucs & mace thenbeat some beef senett in awry cloth lay part of it in the bottom of the pye then lay in your meat fatt& leane together that it may cut larded when it is all laid in lay the rest of the senett all on the top cover it in a pritty thick paste mash it with the yolks of eggs bake it in a pritty hott oven to bake a soake Ghoures when it is cold fill it up with butter.