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Anne Bayne booke [of recipes] circa 1700
Page 106
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(106) To make sawce for fish Take a little water put into your pan put in a little mace & an Anchovy & a bunch of sweet herbs & an onion let them boile very well together then cleare it of & put to it a little Clarett. then work up your butter with some flower & put it in then put in a few shred capers cockles & [musherams?] & a little grated nutmeg & a little Lemon skin. & if you please the belly & Claws of a Crab & a little horse radish. To roast a Lobster Take them alive & tie them upon the spit & baist them well with butter. & when they are almost enough. baist them with a little Clarett & make sawce for them of what drops from them & a little fresh Clarett & fresh butter & a little mace. so dish them up. for a Small hamb 3 quarters of a pound of Common Salt 2 [ounces?] of Salt peter 2 [ounces?] of Sugar
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(106) To make sawce for fish Take a little water put into your pan put in a little mace & an Anchovy & a bunch of sweet herbs & an onion let them boile very well together then cleare it of & put to it a little Clarett. then work up your butter with some flower & put it in then put in a few shred capers cockles & [musherams?] & a little grated nutmeg & a little Lemon skin. & if you please the belly & Claws of a Crab & a little horse radish. To roast a Lobster Take them alive & tie them upon the spit & baist them well with butter. & when they are almost enough. baist them with a little Clarett & make sawce for them of what drops from them & a little fresh Clarett & fresh butter & a little mace. so dish them up. for a Small hamb 3 quarters of a pound of Common Salt 2 [ounces?] of Salt peter 2 [ounces?] of Sugar
Szathmary Culinary Manuscripts and Cookbooks
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