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English cookbook, 1600s
Page 30
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with a little beaten mace nutmeg and ginger and some black spice and mix all these together with a good store of currans and after you have filled up your pye therwith put in some slices of Cordiordron and some great raisens and stope them all down with your hand and put a good store of butter upon the tops and close up your pye and bake them in an ordinary hot oven To make minced pyes of neats tounges Take your neats tounges and parboyl them and shier them very small and take the weight of them of good sweet butter and chop it small and mix it with your tounges
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with a little beaten mace nutmeg and ginger and some black spice and mix all these together with a good store of currans and after you have filled up your pye therwith put in some slices of Cordiordron and some great raisens and stope them all down with your hand and put a good store of butter upon the tops and close up your pye and bake them in an ordinary hot oven To make minced pyes of neats tounges Take your neats tounges and parboyl them and shier them very small and take the weight of them of good sweet butter and chop it small and mix it with your tounges
Szathmary Culinary Manuscripts and Cookbooks
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