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

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Page 33

To make French Bread.  Take a quantity of the finest flower you can gett and mingle it with milk and water of equall quantity and double the quantity of yest wch is used to be put in other manchett and mingle it so stiffer then you use to mingle it for a puddinge it must be laid in dry flower the space of 6 houres where it may be kept warme the oven must be hotter then for other manches then rowle it up in flower and put it in little dishes then put it quickly out of the dishes uppon the peele and put it in the oven quick it must stand 3 quarters of an houre it will rase best when it is hott yff hee puts salt in the bread it wilbe the heavier.  To dress a shoulder of veale.  Onions parslie time and sorrill chop theis small wth seiuet cloves mace pepper and nutmeggs beaten small wth grated bread and the yolds of 2 or 3 eggs make this altogether into a paste.  first parboyle the veele and stuffe it wth ye ingredients as it roasts set a dish under to receive the drippinge and baste it wth it, then put vineger suger currons hard eggs wth a little butter for sawce.

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To make French Bread. Take a quantity of the finest flower you can gett and mingle it with milk and water of equall quantity and double the quantity of yest wch is used to be put in other manchett and mingle it so stiffer then you use to mingle it for a puddinge it must be laid in dry flower the space of 6 houres where it may be kept warme the oven must be hotter then for other manches then rowle it up in flower and put it in little dishes then put it quickly out of the dishes uppon the peele and put it in the oven quick it must stand 3 quarters of an houre it will rase best when it is hott yff hee puts salt in the bread it wilbe the heavier. To dress a shoulder of veale. Onions parslie time and sorrill chop theis small wth seiuet cloves mace pepper and nutmeggs beaten small wth grated bread and the yolds of 2 or 3 eggs make this altogether into a paste. first parboyle the veele and stuffe it wth ye ingredients as it roasts set a dish under to receive the drippinge and baste it wth it, then put vineger suger currons hard eggs wth a little butter for sawce.