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Carr family cookbook, 1741-1753
Page 11
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& when it is allmost could break in 6 eggs a little salt some suggar & nutmegg, 1 lb of corrance & rasons and a peace of melted butter & 2 or 3 spoonfulls of cream a little rose watter mix all these together and butter yoe dish and let it in to ye oven [gently?]. 33 A Raggow'd Brest of Mutton Boyle a Brest of mutton more than half Enough yn season it with sweet hearbs mace nutmegg peper & salt & grated bread yn Broyll it upon a Grild Iron yn take 1/2 pint of Claret a few mushroms a little strong broth one anchove some oysters a little Lemmon skin & a peace of butter so serve it up. 34 To Bake a Rump of Beaf Take some beaf sewett small shard a little time sweet margerum and Parsselly 6 Anchove and some Lemon skin and some oysters or Cockells capped mix all these together shard small with some peper and salt, so make holes in your beaf and stuf it all over, put it into a stew pan wth a quart of Claret
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& when it is allmost could break in 6 eggs a little salt some suggar & nutmegg, 1 lb of corrance & rasons and a peace of melted butter & 2 or 3 spoonfulls of cream a little rose watter mix all these together and butter yoe dish and let it in to ye oven [gently?]. 33 A Raggow'd Brest of Mutton Boyle a Brest of mutton more than half Enough yn season it with sweet hearbs mace nutmegg peper & salt & grated bread yn Broyll it upon a Grild Iron yn take 1/2 pint of Claret a few mushroms a little strong broth one anchove some oysters a little Lemmon skin & a peace of butter so serve it up. 34 To Bake a Rump of Beaf Take some beaf sewett small shard a little time sweet margerum and Parsselly 6 Anchove and some Lemon skin and some oysters or Cockells capped mix all these together shard small with some peper and salt, so make holes in your beaf and stuf it all over, put it into a stew pan wth a quart of Claret
Szathmary Culinary Manuscripts and Cookbooks
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