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Penelope Pemberton cookbook, Dec. 19, 1716
Page 41b
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yn mix it with yr outher beefe & for evary pound of beefe take a pound & halfe or a pound & 3 quarters of good beefe sewet if yu can spare it: chop yr beefe & sewet together: yn put in salt to it & mix it: yn whot sasonin yu will alowe & corons mix all well toogether sweeten it with powder suger to yr tast sharpen it with sider suger & a litle viniger to yr tast: I had for got to tell yu: yr must mix in as many sharp aple for ye quantity as yu did for yr tonge pies: & more if yu put in less sewet before yu sharpen it mix yr meat well up before fill yr pies Samon Pie Take foll grone samon & of ye skine it dirty wash & wipe it very drie cut it in peeses about 3 or 4 fingers brode & so longe or less acording as it hapens yt part of yr fish yt is very thick slit it: sason with peper & salt & a litle nuttmeg lay some buter in ye botom of yr dish flat: yn lay in ye samon with ye sasond side downeward lay ym all flat one peese by an onther prity close but not one peese upon another yn sason ye outher side yn have redy washt some sprigs of parsely sweet margerom & time & yn lay a smalle pudin crust of good pufe past about ye dish yn role out yr lafe ye cumpas turne over
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yn mix it with yr outher beefe & for evary pound of beefe take a pound & halfe or a pound & 3 quarters of good beefe sewet if yu can spare it: chop yr beefe & sewet together: yn put in salt to it & mix it: yn whot sasonin yu will alowe & corons mix all well toogether sweeten it with powder suger to yr tast sharpen it with sider suger & a litle viniger to yr tast: I had for got to tell yu: yr must mix in as many sharp aple for ye quantity as yu did for yr tonge pies: & more if yu put in less sewet before yu sharpen it mix yr meat well up before fill yr pies Samon Pie Take foll grone samon & of ye skine it dirty wash & wipe it very drie cut it in peeses about 3 or 4 fingers brode & so longe or less acording as it hapens yt part of yr fish yt is very thick slit it: sason with peper & salt & a litle nuttmeg lay some buter in ye botom of yr dish flat: yn lay in ye samon with ye sasond side downeward lay ym all flat one peese by an onther prity close but not one peese upon another yn sason ye outher side yn have redy washt some sprigs of parsely sweet margerom & time & yn lay a smalle pudin crust of good pufe past about ye dish yn role out yr lafe ye cumpas turne over
Szathmary Culinary Manuscripts and Cookbooks
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