Transcribe
Translate
English cookbook, 1600s
Page 36
More information
digital collection
archival collection guide
transcription tips
and season it with a litle salt and a litle beaten clovs and mace and greated nutmeg and put to it a considerable deal of good raisons and twice as many currans and some slices of candied orange peal and some dates shred small and a good store of marron and mix all these together and put them into your pye and close it up and when it is backen put in a [sack caddell?] To make a calfes head hash. Take your calfes head and par boyl it and take out all the bones and cut the flesh into small pieces about the bigness of an oyster then put it into a stove pan with some white wine and mace and beaten clovs and greated nutmeg and pepper and salt with
Saving...
prev
next
and season it with a litle salt and a litle beaten clovs and mace and greated nutmeg and put to it a considerable deal of good raisons and twice as many currans and some slices of candied orange peal and some dates shred small and a good store of marron and mix all these together and put them into your pye and close it up and when it is backen put in a [sack caddell?] To make a calfes head hash. Take your calfes head and par boyl it and take out all the bones and cut the flesh into small pieces about the bigness of an oyster then put it into a stove pan with some white wine and mace and beaten clovs and greated nutmeg and pepper and salt with
Szathmary Culinary Manuscripts and Cookbooks
sidebar
