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English cookbook, 1600s
Page 47
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To make a vennison pasty. Take your vennisone and bone it and beat it with a roling pin and season it weel with pepper and nutmeg and salt and lay it into your pasty pan in layrs and between every layr lay in butter or marrow then put on the lid and let it stand thre or four hours in a soaking oven then having the bones bruised and boyled with a litle pepper or nutmeg mixed with some claret wine then take out your pye and strain that into it and put it into the oven again and let it soak untill it be enough. To make a herron pye Take your herron and wash it
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To make a vennison pasty. Take your vennisone and bone it and beat it with a roling pin and season it weel with pepper and nutmeg and salt and lay it into your pasty pan in layrs and between every layr lay in butter or marrow then put on the lid and let it stand thre or four hours in a soaking oven then having the bones bruised and boyled with a litle pepper or nutmeg mixed with some claret wine then take out your pye and strain that into it and put it into the oven again and let it soak untill it be enough. To make a herron pye Take your herron and wash it
Szathmary Culinary Manuscripts and Cookbooks
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