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Edward Kidder cookbook, ca. 1700
Page 15
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Pasties A venison Pasty Bone a side or haunch of venison cut it square & season it wth pepper & salt make it up in yor a foresaid pasty past a peck of flower for a buck pasty & 3 quarters for a doe 2 pd.of beefsuet at yr bottome of your buck pasty & a pd. & a half for a doe. A lamb pasty is made as ye doe A Beef Pasty. Is cut out & seasond over night wth peper salt a little red wine cutchenele & made up as ye buck pasty. To each of these Pasties pour in a Lear
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Pasties A venison Pasty Bone a side or haunch of venison cut it square & season it wth pepper & salt make it up in yor a foresaid pasty past a peck of flower for a buck pasty & 3 quarters for a doe 2 pd.of beefsuet at yr bottome of your buck pasty & a pd. & a half for a doe. A lamb pasty is made as ye doe A Beef Pasty. Is cut out & seasond over night wth peper salt a little red wine cutchenele & made up as ye buck pasty. To each of these Pasties pour in a Lear
Szathmary Culinary Manuscripts and Cookbooks
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