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Anne Bayne booke [of recipes] circa 1700
Page 204
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(204) To make a hansome grand sallit for the midle of a table Take that which you call [Sr?] Solomon Gunby. which must be thus done. take some white pickled hering shred small with onion apple & Lemon both meat & pill. & some of the brest of cold hen or Turky & some vinegar. then take a dish & lay one upon another. & upheape the midle as high as you can git it at the top. set either a Lemon or oring with a sprig of bay or any pretty thing. then have some parsily small shred & lay a round ring of that as high as you can close to the Solomon Gunby. then take yolks of hard Eggs shred small. then shred the whites of Eggs very small. then take the yolks of Eggs high round about them & mix some with parsily mixt together. & a few rid beats or rounds of Capers or other pickles till your dish be filled.
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(204) To make a hansome grand sallit for the midle of a table Take that which you call [Sr?] Solomon Gunby. which must be thus done. take some white pickled hering shred small with onion apple & Lemon both meat & pill. & some of the brest of cold hen or Turky & some vinegar. then take a dish & lay one upon another. & upheape the midle as high as you can git it at the top. set either a Lemon or oring with a sprig of bay or any pretty thing. then have some parsily small shred & lay a round ring of that as high as you can close to the Solomon Gunby. then take yolks of hard Eggs shred small. then shred the whites of Eggs very small. then take the yolks of Eggs high round about them & mix some with parsily mixt together. & a few rid beats or rounds of Capers or other pickles till your dish be filled.
Szathmary Culinary Manuscripts and Cookbooks
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