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English cookbook, 1600s
Page 44
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and persell and shier them small and work it up with butter into litle bals with sweet butter and stop your pigons bellies therewith and lay them in layrs into your pye and between every layr lay in butter and a good quantity of butter above all and season them wel with ground black spice and put the lid on and wash their feet and stick them into the lid with their upmoast and bake them in a soaking oven. To make tarts of Quinces. Take your quinces being green and you may either stove them as you did your hard pears or you may codle them in a litle water
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and persell and shier them small and work it up with butter into litle bals with sweet butter and stop your pigons bellies therewith and lay them in layrs into your pye and between every layr lay in butter and a good quantity of butter above all and season them wel with ground black spice and put the lid on and wash their feet and stick them into the lid with their upmoast and bake them in a soaking oven. To make tarts of Quinces. Take your quinces being green and you may either stove them as you did your hard pears or you may codle them in a litle water
Szathmary Culinary Manuscripts and Cookbooks
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