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English cookbook, 1600s
Page 27
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and kned it up with two pound of sweet butter and weet it with boyling water and work your leaven weel and put it up conforme to the patern then take the turky and cut of its head and feet and [forder?] joynts of the wings and season it within with mace and clovs and ginger and black spice then bruise the bones of it and lay it into your pye with the breast of it upmoast then take and wash the giblets of your turky very clean and put them into the empty nooks of your pye and if these doo not fill the nooks of it weel enough you may take young chickens and if you have not chickens you may take a capan or a hen and cut it into quarters and fill up the nooks with that
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and kned it up with two pound of sweet butter and weet it with boyling water and work your leaven weel and put it up conforme to the patern then take the turky and cut of its head and feet and [forder?] joynts of the wings and season it within with mace and clovs and ginger and black spice then bruise the bones of it and lay it into your pye with the breast of it upmoast then take and wash the giblets of your turky very clean and put them into the empty nooks of your pye and if these doo not fill the nooks of it weel enough you may take young chickens and if you have not chickens you may take a capan or a hen and cut it into quarters and fill up the nooks with that
Szathmary Culinary Manuscripts and Cookbooks
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