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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 48
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59) fine. To a pound of oranges take a pound and a half of Sugar, and a pinte of water, when ye Syrrups are clarified put in yr oranges, and lett boyle half an houre, then putt in as much meat of orange as will make it Sharpe lett it boyle till it will be cutt To Boyle [?]leeves of veale Cutt thinn Slices out of a fillet of veale, then take ye yolks of 4 eggs well beaten, Season it with nutmegg, sugar Salt and a few Sweet herbs Choped, a quarter of a pound of Currence, lay yr Sliced abroad, Spread these things on it, So rowle them up with a peece of the fatt of the fillet of veale, in the middle, and pinn them with a small scuer, then boyle them in a pinte of white wine, as much water, three Sponfulls of [illegible], Season them with Cenament, Sugar and mace and Soe Serve them. to Buter A Loafe. Take 3 quarter of [illegible] milke & run it to courds thin take the curds & put them in a linnen clouth & ring it up till all the [illegible] be droped from it then bake the curd out
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59) fine. To a pound of oranges take a pound and a half of Sugar, and a pinte of water, when ye Syrrups are clarified put in yr oranges, and lett boyle half an houre, then putt in as much meat of orange as will make it Sharpe lett it boyle till it will be cutt To Boyle [?]leeves of veale Cutt thinn Slices out of a fillet of veale, then take ye yolks of 4 eggs well beaten, Season it with nutmegg, sugar Salt and a few Sweet herbs Choped, a quarter of a pound of Currence, lay yr Sliced abroad, Spread these things on it, So rowle them up with a peece of the fatt of the fillet of veale, in the middle, and pinn them with a small scuer, then boyle them in a pinte of white wine, as much water, three Sponfulls of [illegible], Season them with Cenament, Sugar and mace and Soe Serve them. to Buter A Loafe. Take 3 quarter of [illegible] milke & run it to courds thin take the curds & put them in a linnen clouth & ring it up till all the [illegible] be droped from it then bake the curd out
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