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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 48
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take the Fish out of the Pickle & set it to cool; Scum the Fat off the Pickle before you pour it on the Fish; lay some Bay Leaves on the Bottom of the Barrel or Pan & strew some Spice over them & put some between every Layer of Fish - be sure you let your Pickle cool before you set it on y.r Fish; before your Fish is quite boil'd enough put a Pint of red wine into the Pickle & let it boil up twice before y.r Fish is taken out; - It will keep half a Year in a cool dry place - To pot Beef Take the lean Part of a Stench of Beef; strew some Salt over every Piece, & put some Butter in the Bottom of y.r Cup, & the same between every Layer of Beef; cover it up close & let it be
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take the Fish out of the Pickle & set it to cool; Scum the Fat off the Pickle before you pour it on the Fish; lay some Bay Leaves on the Bottom of the Barrel or Pan & strew some Spice over them & put some between every Layer of Fish - be sure you let your Pickle cool before you set it on y.r Fish; before your Fish is quite boil'd enough put a Pint of red wine into the Pickle & let it boil up twice before y.r Fish is taken out; - It will keep half a Year in a cool dry place - To pot Beef Take the lean Part of a Stench of Beef; strew some Salt over every Piece, & put some Butter in the Bottom of y.r Cup, & the same between every Layer of Beef; cover it up close & let it be
Szathmary Culinary Manuscripts and Cookbooks
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