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Anne Bayne booke [of recipes] circa 1700
Page 195
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(195) To stew Carp in there owne blood Take the Carp & Scowre them very well from Slime with water & salt. then halfe fry them in butter when you take out the gut you must save the blood. then take a dish with a little water. a little Clarett & a little of there owne blood. some mace & nutmeg & salt & some horse radish a little shallot or onion with 2 Anchovies. a little butter & a few Capers. & let them stew very well on a Charcoale fire. then have the yolks of 2 Eggs & a lump of butter wrought in flower. & you must put in a posy of sweet herbs at the first & take them out with the spice before you send them to the table you must shake them up & serve them up with what pickles you please.
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(195) To stew Carp in there owne blood Take the Carp & Scowre them very well from Slime with water & salt. then halfe fry them in butter when you take out the gut you must save the blood. then take a dish with a little water. a little Clarett & a little of there owne blood. some mace & nutmeg & salt & some horse radish a little shallot or onion with 2 Anchovies. a little butter & a few Capers. & let them stew very well on a Charcoale fire. then have the yolks of 2 Eggs & a lump of butter wrought in flower. & you must put in a posy of sweet herbs at the first & take them out with the spice before you send them to the table you must shake them up & serve them up with what pickles you please.
Szathmary Culinary Manuscripts and Cookbooks
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