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Robert Godfrey receipts, 1665-1799
Page 124
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A Receipt to Pitchcock Eel Take your Eel and skin it, then wash it, take, peper salt and grated nutmeg with some crumbs of fine bread. Shred some sweet herbs and lemon pile shred small mix ___ all together and put some of it into the belly of the eel and drudge the eel very over with it, then draw the skin over it again and you may boil it whole or put into as many pieces as you please, the seasoning that is put into the belly of the eel may be rubbed in with butter or with a little beef. suit fine shred when you dish it take the skin off and server it up with savory sauce if you thinck proper take a sheet of vine paper and butter it and spread it upon the gridge iron, if so if skin need not be dreccon on but dreadge while broiling with the aforesaid seasoning. To do Hams Mrs. Fraces's Way First do them over with shugar and then with __ peelers then let them hang up on day, and then salt them with Spannish Salt The Friars Ballsom Take a quart of the _ spirit of canning wine put it in a Bottle of the __then take of the best ___ four ounces of China Roots 3 ounces both being beaten into Gaofs Powder mix tem with the spirit of wine let them steep there in till thee spirit be as yellow as gold often agitating it for 2 or 3 days ___ stain it from the roots, then put into it 3 ounces of ___ prepared, then stop it close and set it in the heat of the sun, or where it may have
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A Receipt to Pitchcock Eel Take your Eel and skin it, then wash it, take, peper salt and grated nutmeg with some crumbs of fine bread. Shred some sweet herbs and lemon pile shred small mix ___ all together and put some of it into the belly of the eel and drudge the eel very over with it, then draw the skin over it again and you may boil it whole or put into as many pieces as you please, the seasoning that is put into the belly of the eel may be rubbed in with butter or with a little beef. suit fine shred when you dish it take the skin off and server it up with savory sauce if you thinck proper take a sheet of vine paper and butter it and spread it upon the gridge iron, if so if skin need not be dreccon on but dreadge while broiling with the aforesaid seasoning. To do Hams Mrs. Fraces's Way First do them over with shugar and then with __ peelers then let them hang up on day, and then salt them with Spannish Salt The Friars Ballsom Take a quart of the _ spirit of canning wine put it in a Bottle of the __then take of the best ___ four ounces of China Roots 3 ounces both being beaten into Gaofs Powder mix tem with the spirit of wine let them steep there in till thee spirit be as yellow as gold often agitating it for 2 or 3 days ___ stain it from the roots, then put into it 3 ounces of ___ prepared, then stop it close and set it in the heat of the sun, or where it may have
Szathmary Culinary Manuscripts and Cookbooks
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