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English cookbook, 1600s
Page 25
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Take the botoms of artichoaks being weel picked and lay them into the bottom of your pye and lay your chickens into layrs and lay a good store of butter above all and when you put on the lid make a lumb in it and when it is near baken take it out of the oven and put in for liquor white wine being mixed with some beaten cannall and put it into the oven again and let it soak untill it be enough. To make a chicken pye another way. Take your chickens and season them as you did before and lay them into your pye and lay a good store of goosberries and a good store of white suggar and if it be not the tyme of year to get goosberries you may take currans and raisens and when you put on your lid
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Take the botoms of artichoaks being weel picked and lay them into the bottom of your pye and lay your chickens into layrs and lay a good store of butter above all and when you put on the lid make a lumb in it and when it is near baken take it out of the oven and put in for liquor white wine being mixed with some beaten cannall and put it into the oven again and let it soak untill it be enough. To make a chicken pye another way. Take your chickens and season them as you did before and lay them into your pye and lay a good store of goosberries and a good store of white suggar and if it be not the tyme of year to get goosberries you may take currans and raisens and when you put on your lid
Szathmary Culinary Manuscripts and Cookbooks
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