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English cookbook, 1600s
Page 29
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mace and nutmeg and lard and season a duke and put it into the belly of your turky and soe put on the lid and bake it To make minched pyes. Take a thigh or [rumple?] piece of beefe being tender and chop it small with a chopine knife and to every pound of minched beefe take a pound of good [illegible] free sewet and chop as small as you did your beef and mix them together then lay these into an earthen pot and put as much vinnagar about it as will cover it and lay a cloath above it close to keep it from winding and let it ly therin four and twenty hours, then make up your pyes according to your patern and put the minched meat into the same
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mace and nutmeg and lard and season a duke and put it into the belly of your turky and soe put on the lid and bake it To make minched pyes. Take a thigh or [rumple?] piece of beefe being tender and chop it small with a chopine knife and to every pound of minched beefe take a pound of good [illegible] free sewet and chop as small as you did your beef and mix them together then lay these into an earthen pot and put as much vinnagar about it as will cover it and lay a cloath above it close to keep it from winding and let it ly therin four and twenty hours, then make up your pyes according to your patern and put the minched meat into the same
Szathmary Culinary Manuscripts and Cookbooks
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