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English cookbook, 1600s
Page 21
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in your pye, and put on the lid and leave a lum in it and when it is almoast enough baken take it out and pour in all the lumb melted butter and some water being mixed with black spice and put it into the oven again and let it soak untill it be enough. To make a goos pye Take and season your goos just as you did your wild goos and beake the bread with warm water and butter and the [seem?] of your goos being rended, then kned up your leaven with these and to make this pye you may take a peck of flower and a pound and a halfe of good sweet butter with the seam of your goos and set it up with a good thick [side?] then lay your goos into it and lay your giblets into the empty
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in your pye, and put on the lid and leave a lum in it and when it is almoast enough baken take it out and pour in all the lumb melted butter and some water being mixed with black spice and put it into the oven again and let it soak untill it be enough. To make a goos pye Take and season your goos just as you did your wild goos and beake the bread with warm water and butter and the [seem?] of your goos being rended, then kned up your leaven with these and to make this pye you may take a peck of flower and a pound and a halfe of good sweet butter with the seam of your goos and set it up with a good thick [side?] then lay your goos into it and lay your giblets into the empty
Szathmary Culinary Manuscripts and Cookbooks
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