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Robert Godfrey receipts, 1665-1799
Page 114
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Mrs. Thorpe Soope Sonta Take 2 Quarts of good strong Broth made of Beef Mutton and Veell 1 Quart of good Gravy made of Beef. Add them together then get a handfull of Sorrel ye Same of [Charail?] Sallery Spinnage Endift Boyle them in ye aforesaid Broth & Gravy an hour & half. Season them to your Pallat then Add a french Roll and Searve it- NB Boyl 3 Blades of Mace in the Broth- To make ye Moule Powder Lady Palmer's way Take ye Moules alive (in March) that being the only time to make it in, Since tis best when they are with Young; Cutt ye throats of them whilst alive & let them bleed on a putur Dish or Plate as much as you can make them, then rip up ye. Bellies & take out the Lungs Gutts Young ones & all ye. Innards Blood & all & Set them into a warm Oven to dry Gently for if they Scorch they are good for nothing when they are dry on one Side turn them Blood & all thus do till they are so dry as to beat into fine Powder (but not in a brass Mortar) then paper
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Mrs. Thorpe Soope Sonta Take 2 Quarts of good strong Broth made of Beef Mutton and Veell 1 Quart of good Gravy made of Beef. Add them together then get a handfull of Sorrel ye Same of [Charail?] Sallery Spinnage Endift Boyle them in ye aforesaid Broth & Gravy an hour & half. Season them to your Pallat then Add a french Roll and Searve it- NB Boyl 3 Blades of Mace in the Broth- To make ye Moule Powder Lady Palmer's way Take ye Moules alive (in March) that being the only time to make it in, Since tis best when they are with Young; Cutt ye throats of them whilst alive & let them bleed on a putur Dish or Plate as much as you can make them, then rip up ye. Bellies & take out the Lungs Gutts Young ones & all ye. Innards Blood & all & Set them into a warm Oven to dry Gently for if they Scorch they are good for nothing when they are dry on one Side turn them Blood & all thus do till they are so dry as to beat into fine Powder (but not in a brass Mortar) then paper
Szathmary Culinary Manuscripts and Cookbooks
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