Transcribe
Translate
Edward Kidder cookbook, ca. 1700
Page 32
More information
digital collection
archival collection guide
transcription tips
Nutmeg set parsley mincd, barberries & drawn butter yn. lay yor. rabbits in a dish pour ye. lear all over ym. & garnish ym. wth. slicd lemon & barberries To Boyle Pidgeons. Stuff yor. pidgeons wth. sweetherbs chopt bacon a little grated bread butter & spice ye. yolk of an egg yn. boyle ym. as aforesaid & garnish ym. wth. slicd lemon & barberries To Boyle Pullets & oysters Boyle ym. in water & salt wth. a good piece of bacon for sauce draw up a pd. of butter wth. a little white wine strong broth & a qt. of oysters yn. put yor. 3 pullets in a dish cut yor. bacon & lay about ym. wth. a pd. & 1/2 of fig sausages & garnish ye. dish wth. slicd lemon To Boyle Fouls. Boyle ym. as aforesaid for sauce toss up sweet
Saving...
prev
next
Nutmeg set parsley mincd, barberries & drawn butter yn. lay yor. rabbits in a dish pour ye. lear all over ym. & garnish ym. wth. slicd lemon & barberries To Boyle Pidgeons. Stuff yor. pidgeons wth. sweetherbs chopt bacon a little grated bread butter & spice ye. yolk of an egg yn. boyle ym. as aforesaid & garnish ym. wth. slicd lemon & barberries To Boyle Pullets & oysters Boyle ym. in water & salt wth. a good piece of bacon for sauce draw up a pd. of butter wth. a little white wine strong broth & a qt. of oysters yn. put yor. 3 pullets in a dish cut yor. bacon & lay about ym. wth. a pd. & 1/2 of fig sausages & garnish ye. dish wth. slicd lemon To Boyle Fouls. Boyle ym. as aforesaid for sauce toss up sweet
Szathmary Culinary Manuscripts and Cookbooks
sidebar
