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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 23
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To make quinces paste. Take your quince & Scald them, then pare them & put the pulp through a hare Sive then put it into a bason to drye over the fire, then put to every pound 3 quarters of Sugar, then beate it together Scalding hot over the fire but not to boyle, then lay it upon glasses, of what thickness you please, cut it the next day & drye it in a Stove. To marinate fish. Fry yr fish in oyle, or suet very hot, then drain the oyle or Suet from them, and lett them lay till they be cold, make the pickle with white wine vinegar - boyled with a good quantitdy of Sage rosemary, whole paper by leaves some cloves of Garlick and a Little honey. then lay your fish in a pot, and powre your pickle hot upon them then to add a Colour to them put a Little Saffran in a ragg and put it into the pickle when it is cold, cover the pot well, after three dayes they will be fit to eate. To Pickle Beef. Take the thinn end of a [illegible] of beef, and lay it in pump water 2 dayes: the last night put in a pinte of Clarett, you must Shift the water every day, lett it lye two houres dring in a Cloth, then Season it with pepper, nutmegg, cloves, & mace with Some Sweet marioram, thime and winter Savory finely choped, and 3 handfulls
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To make quinces paste. Take your quince & Scald them, then pare them & put the pulp through a hare Sive then put it into a bason to drye over the fire, then put to every pound 3 quarters of Sugar, then beate it together Scalding hot over the fire but not to boyle, then lay it upon glasses, of what thickness you please, cut it the next day & drye it in a Stove. To marinate fish. Fry yr fish in oyle, or suet very hot, then drain the oyle or Suet from them, and lett them lay till they be cold, make the pickle with white wine vinegar - boyled with a good quantitdy of Sage rosemary, whole paper by leaves some cloves of Garlick and a Little honey. then lay your fish in a pot, and powre your pickle hot upon them then to add a Colour to them put a Little Saffran in a ragg and put it into the pickle when it is cold, cover the pot well, after three dayes they will be fit to eate. To Pickle Beef. Take the thinn end of a [illegible] of beef, and lay it in pump water 2 dayes: the last night put in a pinte of Clarett, you must Shift the water every day, lett it lye two houres dring in a Cloth, then Season it with pepper, nutmegg, cloves, & mace with Some Sweet marioram, thime and winter Savory finely choped, and 3 handfulls
Szathmary Culinary Manuscripts and Cookbooks
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