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Miss Caldwell's book, 1757-1790
Page 54
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(54) then Cover it with coorse paste and let it bake, for little more than an hour. then press it Well again and drain all the Liquor very Well from it, and when it is Cool take the butter that will lye frozen on the top and put more to it Melt them together and pour it over your lobsters and Cover them up Close. To Pott Salmon Take your Salmon as fresh as you can get it and cut it in pieces as for boiling and season it With Salt. pepper and Cloves and Sprinkle Some Vinegar Over it, lay it in your pot With two or three Sprigs of Rosemary and a good store of butter, then Cover it With [Coors?] paste
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(54) then Cover it with coorse paste and let it bake, for little more than an hour. then press it Well again and drain all the Liquor very Well from it, and when it is Cool take the butter that will lye frozen on the top and put more to it Melt them together and pour it over your lobsters and Cover them up Close. To Pott Salmon Take your Salmon as fresh as you can get it and cut it in pieces as for boiling and season it With Salt. pepper and Cloves and Sprinkle Some Vinegar Over it, lay it in your pot With two or three Sprigs of Rosemary and a good store of butter, then Cover it With [Coors?] paste
Szathmary Culinary Manuscripts and Cookbooks
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