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English cookbook, 1600s
Page 64
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straw them upon the inside of your beafe and roul it up a roul a cloath round about it and hang it up to drain then take it out of the cloath and boyl it in the same pickle and when it is cold strain the pickle and keep it closs covered after you have put in your beafe. To Colour fish. Take some large eels and cut them down the back and take out all the bones and lay them in as much water and salt as will cover them with a litle verjoyce and let them ly therin for the space of twelve hours then tak
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straw them upon the inside of your beafe and roul it up a roul a cloath round about it and hang it up to drain then take it out of the cloath and boyl it in the same pickle and when it is cold strain the pickle and keep it closs covered after you have put in your beafe. To Colour fish. Take some large eels and cut them down the back and take out all the bones and lay them in as much water and salt as will cover them with a litle verjoyce and let them ly therin for the space of twelve hours then tak
Szathmary Culinary Manuscripts and Cookbooks
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