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English cookbook, 1600s
Page 39
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then cut the flesh of your lobster into small pieces and put it into your pan and cover it with your dish and let it stewe and when it begins to draw dry run it over again with butter then add to it some of a greated [mamshot?] and seasone it with grape verjoyce and a litle white wine and dish it up and garnish your dish with slices of limonds and set it to the table To bake Larks or Sparrows Truss your larks and season them with salt and pepper and if you please you may put in a little ginger then lay them in layrs into your pye and put in a good store of sweet butter upon the tope of it and when they ar almoust baken take them out and put
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then cut the flesh of your lobster into small pieces and put it into your pan and cover it with your dish and let it stewe and when it begins to draw dry run it over again with butter then add to it some of a greated [mamshot?] and seasone it with grape verjoyce and a litle white wine and dish it up and garnish your dish with slices of limonds and set it to the table To bake Larks or Sparrows Truss your larks and season them with salt and pepper and if you please you may put in a little ginger then lay them in layrs into your pye and put in a good store of sweet butter upon the tope of it and when they ar almoust baken take them out and put
Szathmary Culinary Manuscripts and Cookbooks
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