Transcribe
Translate
Robert Godfrey receipts, 1665-1799
Page 100
More information
digital collection
archival collection guide
transcription tips
To pickle Neats Toung's ---------- take 6 tounges and put to them a quarter of a pound of salt peter and a quart of Bay salt and beat them well together with 3 pennyworth of [Scutchinele?] - all beat with y.e salt and rub them all over the tounges very well and put them in a deep pot and let them lie a fortnight within y.e pickle turning y.m then - hang them to dry in a wood chimney and when they are dry boyle them in hay smothered up -------- ------ To make an Oyster Loaff-- -------- take a French role cut a piece of y.e top as broad as y.e hand only y.e Crust thin take out as much of y.e crumb as you can get without makeing a hole on the side fry the role in butter till it is crisp keep it at y.e fire till y.e Oysters are ready take to one Loaff a pint of Oysters wash y.m clean y.n brown y.m in 2 or 3 Ounces of fresh butter thicken them with a little - flower season y.m with a few Cloves, mace and pepper a - little Lemon and 2 anchovies a little parsley and a very - little Onion and a little time Cut very small and a piec of Bacon put strong broth to y.e Oysters then put y.e oysters into y.e Loafe and y.e Liquor and what Liquor there is to spare put into y.e Dish ---- ---------- - ____________________________________
Saving...
prev
next
To pickle Neats Toung's ---------- take 6 tounges and put to them a quarter of a pound of salt peter and a quart of Bay salt and beat them well together with 3 pennyworth of [Scutchinele?] - all beat with y.e salt and rub them all over the tounges very well and put them in a deep pot and let them lie a fortnight within y.e pickle turning y.m then - hang them to dry in a wood chimney and when they are dry boyle them in hay smothered up -------- ------ To make an Oyster Loaff-- -------- take a French role cut a piece of y.e top as broad as y.e hand only y.e Crust thin take out as much of y.e crumb as you can get without makeing a hole on the side fry the role in butter till it is crisp keep it at y.e fire till y.e Oysters are ready take to one Loaff a pint of Oysters wash y.m clean y.n brown y.m in 2 or 3 Ounces of fresh butter thicken them with a little - flower season y.m with a few Cloves, mace and pepper a - little Lemon and 2 anchovies a little parsley and a very - little Onion and a little time Cut very small and a piec of Bacon put strong broth to y.e Oysters then put y.e oysters into y.e Loafe and y.e Liquor and what Liquor there is to spare put into y.e Dish ---- ---------- - ____________________________________
Szathmary Culinary Manuscripts and Cookbooks
sidebar
