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Anne Bayne booke [of recipes] circa 1700
Page 175
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(175) To make a battalia py Take 4 pigeons & dresse them as for bakeing then take 3 or 4 pallats boiled & blancht & cut in peices. then take 6 Lamb stones & as many sweet breads & 20 Cockscombs boiled & blancht with 3 or 4 hartichokes bodoms boiled & a pint of oysters. the marrow of 3 bones season these with mace nutmeg & salt. then put them into fine paist with halfe a pound of butter & a little water so bake it. then put in a little thick butter with a little gravy & Juice of Lemon & shake it well so serve it up.
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(175) To make a battalia py Take 4 pigeons & dresse them as for bakeing then take 3 or 4 pallats boiled & blancht & cut in peices. then take 6 Lamb stones & as many sweet breads & 20 Cockscombs boiled & blancht with 3 or 4 hartichokes bodoms boiled & a pint of oysters. the marrow of 3 bones season these with mace nutmeg & salt. then put them into fine paist with halfe a pound of butter & a little water so bake it. then put in a little thick butter with a little gravy & Juice of Lemon & shake it well so serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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