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English cookbook, 1700s
Page 12
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to collops of Oysters Put your oysters into Scollop shells for that Purpose set them on your Grid iron over a good fire let them stew till they are Enough have ready some fine crumbs of bread fill your shells set them before a good fire Bast them well with Butter let them of a fine Brown keeping them turning to be Brown all over alike but a tin oven dose them Best before a fire To dress Cold fowl or Pigons Cut them in four quarters beat an Egg or two according to what you dress grate a little Nutmeg into a little salt some Parsly chopt few Crumbs of Bread beat them well together dip them in this Batter have ready some [dripin?] in a stew pan in which fry them of a fine light Brown have ready a little good Gravy thicken with a little flouer mixt with a spoonfull of Catchup lay the fry in the dish put the sauce over garnish with Lemmon & Musheroom
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to collops of Oysters Put your oysters into Scollop shells for that Purpose set them on your Grid iron over a good fire let them stew till they are Enough have ready some fine crumbs of bread fill your shells set them before a good fire Bast them well with Butter let them of a fine Brown keeping them turning to be Brown all over alike but a tin oven dose them Best before a fire To dress Cold fowl or Pigons Cut them in four quarters beat an Egg or two according to what you dress grate a little Nutmeg into a little salt some Parsly chopt few Crumbs of Bread beat them well together dip them in this Batter have ready some [dripin?] in a stew pan in which fry them of a fine light Brown have ready a little good Gravy thicken with a little flouer mixt with a spoonfull of Catchup lay the fry in the dish put the sauce over garnish with Lemmon & Musheroom
Szathmary Culinary Manuscripts and Cookbooks
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