Transcribe
Translate
English cookbook, 1800s
Inside front verso
More information
digital collection
archival collection guide
transcription tips
To pot Lampreys Scald and scrape them, take out the insides, especialy the black strings; season with peper, salt. and mace; put them into a pan, and take them in a slow oven, when they are done, take them out of the gravy, put them into a clean pan, and cover them with clarified butter.
Saving...
prev
next
To pot Lampreys Scald and scrape them, take out the insides, especialy the black strings; season with peper, salt. and mace; put them into a pan, and take them in a slow oven, when they are done, take them out of the gravy, put them into a clean pan, and cover them with clarified butter.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
