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Anne Bayne booke [of recipes] circa 1700
Page 170
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To bake Salmon Take your Salmon and scale it and take out the great bones. dry it well with a Cloath and season it with salt and mace and cloves and a little pepper. then cut it into convenient pieces & bake it in a pot with some bay leaves & lemon pill & a little vinegar & some butter & so bake it & when it it is cold take it by from the gravy then put it into your pots & cover it with Clarified butter. To pickle Lobsters Take them & boile them & take out all the meat of them you must not medle with the belly then take white wine vinegar, whole pepper & a little mace & Lemon pill boile those together & when it is cold put it to your Lobsters & keepe it for your use
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To bake Salmon Take your Salmon and scale it and take out the great bones. dry it well with a Cloath and season it with salt and mace and cloves and a little pepper. then cut it into convenient pieces & bake it in a pot with some bay leaves & lemon pill & a little vinegar & some butter & so bake it & when it it is cold take it by from the gravy then put it into your pots & cover it with Clarified butter. To pickle Lobsters Take them & boile them & take out all the meat of them you must not medle with the belly then take white wine vinegar, whole pepper & a little mace & Lemon pill boile those together & when it is cold put it to your Lobsters & keepe it for your use
Szathmary Culinary Manuscripts and Cookbooks
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