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English cookbook, 1600s
Page 70
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To sous beafe mutton or veil Take your beaf mutton or veil and cut it into thin slices and lay it into layrs into your earthen pot and between every layr lay in some beaten nutmeg and ginger and black spice and [illegible] you have put in all your meat then pour about it as much white wine vinnagar as will wet it and let it sous therin untill it be enough. To make a beafe pye mutton pye or veil pye.
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To sous beafe mutton or veil Take your beaf mutton or veil and cut it into thin slices and lay it into layrs into your earthen pot and between every layr lay in some beaten nutmeg and ginger and black spice and [illegible] you have put in all your meat then pour about it as much white wine vinnagar as will wet it and let it sous therin untill it be enough. To make a beafe pye mutton pye or veil pye.
Szathmary Culinary Manuscripts and Cookbooks
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