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Edward Kidder cookbook, ca. 1700
Page 10
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A Pidgeon Pye. Truss & season yor. pidgeons wth. savory spice lard ym. with bacon & stuff ym. wth. forcd meat lay on lambstons & sweet breads butter & close ye. pye A Lear A chicken or a capon pye is made ye. same way A Calves head Pye. Almost boyle ye. calves head take out ye. bones cut it in thin slices season it wth. savory spice mix it wth. slicd sweetbreads shiverd pallats cocks combs oysters mushrooms & balls lay on butter & close ye. pye A Lear A neats tongue Pye. Half boyle ye. tongues blanch & slice ym. season ym. wth. savory spice wth. balls slicd lemon butter & close ye. pye wn. tis bakd take a pt. of gravy sweetbreads pallats & cocks combs tossd up & pourd into ye. pye
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A Pidgeon Pye. Truss & season yor. pidgeons wth. savory spice lard ym. with bacon & stuff ym. wth. forcd meat lay on lambstons & sweet breads butter & close ye. pye A Lear A chicken or a capon pye is made ye. same way A Calves head Pye. Almost boyle ye. calves head take out ye. bones cut it in thin slices season it wth. savory spice mix it wth. slicd sweetbreads shiverd pallats cocks combs oysters mushrooms & balls lay on butter & close ye. pye A Lear A neats tongue Pye. Half boyle ye. tongues blanch & slice ym. season ym. wth. savory spice wth. balls slicd lemon butter & close ye. pye wn. tis bakd take a pt. of gravy sweetbreads pallats & cocks combs tossd up & pourd into ye. pye
Szathmary Culinary Manuscripts and Cookbooks
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