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English cookbook, 1600s
Page 48
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it and breake the breast of it and shear some sweet herbs and capers and role them up in litle bals with butter and stop the belly of your herron therewith and season it with pepper and salt and nutmeg then lay it into your pye and put in good store of butter upon the top and bake it in an ordinary hot oven To make chies cakes Take a quart of sweet milk and yearn it yearning hot and breake the curds and press out all the whey and beat your curds very weel and season them with cannall and greated nutmeg then take a dussan of the yolks of eggs and beat them weel and a gill of Cannary wine and a pound of priked Cur
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it and breake the breast of it and shear some sweet herbs and capers and role them up in litle bals with butter and stop the belly of your herron therewith and season it with pepper and salt and nutmeg then lay it into your pye and put in good store of butter upon the top and bake it in an ordinary hot oven To make chies cakes Take a quart of sweet milk and yearn it yearning hot and breake the curds and press out all the whey and beat your curds very weel and season them with cannall and greated nutmeg then take a dussan of the yolks of eggs and beat them weel and a gill of Cannary wine and a pound of priked Cur
Szathmary Culinary Manuscripts and Cookbooks
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