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English cookbook, 1600s
Page 41
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untill it be enough. To stew a turbale Cut your turbale into fine large pieces and lay it unto your stove pan with some greated nutmeg and claret wine with the joyce of an orange and a good sufficiency of fresh butter and let it stew for a considerable tyme then put in a litle more butter and orange joyce and let it stew a litle while longer; and when it is enough put it into a dish and garnish the lips thereof with slices of limonds. To make a pear pye. Take hard winter pears and put them into an earthen pot and put a litle water about them and close the mouth of it close and set it into an oven and let it soak untill
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untill it be enough. To stew a turbale Cut your turbale into fine large pieces and lay it unto your stove pan with some greated nutmeg and claret wine with the joyce of an orange and a good sufficiency of fresh butter and let it stew for a considerable tyme then put in a litle more butter and orange joyce and let it stew a litle while longer; and when it is enough put it into a dish and garnish the lips thereof with slices of limonds. To make a pear pye. Take hard winter pears and put them into an earthen pot and put a litle water about them and close the mouth of it close and set it into an oven and let it soak untill
Szathmary Culinary Manuscripts and Cookbooks
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