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280
platter, and stoppe it up close with your paste, then putt it into
the Oven, it being as hotte as for Venaison letting it stand in ye
Oven an hower longer than you would a pasty of Venaison,
Then drane it out and open the potte & lay a Trencher on ye
toppe of the meate as it swimmeth sinking it downe with a
weight, till the Butter cover the Trencher, so let it stand till
it be cold, then lay on your platter againe, and keepe it so.

To make Mince Pyes of Neats tongues.

Take 2 Neats tongues and a halfe, boyle them & when
they be cold paire and mince them very small, take 4 pound
of Beefes Suit, and mince it very small by its Selfe, putt in Nut-
megs 2 ounces, Currans a pound, Raisins of ye Sunne stoned and shred & a
little Sugar, a little Rosewater and Verdijuice, & an apple or
2 minced very small, put in a few Anny seeds, & a little Orange
peele and if you will Salte.

To make a Neats Tongue Pye cutt in Slices

Take the Neatstongue being roasted and pared, & cutt it into
thinne slices and steepe it all night in Verdijuice, and season it
with a little Nutmegs, Cloves, Mace & Cinnamon, then lay it
in the Pye with a great deale of Butter, & when it is almost
enough, take it out of the oven and cutt it, if you have made no
Vent, and putt in some Clarett wine & sugar so much as you shall
thinke fitt, then sett it into the Oven againe & let it stand till it
be enough then serve it up with a little scraped Sugar.

To bake a Chine of Beefe.

Take a Chine of Beefe the [] end of it unsalted, & beat it very
well with a rowling pinne, but first sprinkle it well with wine
Vinegar, & let it lye so one hours or two or more, after joynt it in every
joynt & season it as you doe a red Deare, & lett it lye in ye seasoning

{x
fr. Th: Tansh: Lady.
A flan}

{My Lady Fanshaw
[]}

281
12 hourse, & make a deepe Square Pye of course paste, & lay in
your the Meate with good Store of Butter, & strane []a little more
of the seasoning under and over it, & let it bake 6 or 7 houres, then
serve it hott or cold as you like, if you serve it hott a little thinne
Galendine of Clarett wine, Bread Crumms, Ginger, Cinnamon & a
little Sugar, stirre them well together untill the Sugar be melted,
open the Pye, pourre on a good deale or most part of the Butter, & putt
a little of thas Butter unto the Galendine, then poure your Galen-
dine upon ye meate and so serve it.

To boile Mutton Neck or Brest.

Strong Broth, Mace, and grofse pepper, Spinage, Lettice & Parsly,
whole toppes of thyme, & a little onyon minced, boild Asperagus, when
it is boild minced Lemons, thicke it with sweet Butter, serve it with Sops,
putt in juice of Sorrell, cast Goose berries & Lemonds on it, & so for ye Chickens.

To fry a Loine of Veale.

Cutt it in thinne Slices & beat it with the back of a Cleaver, fry it on
a panne untill it be somewhat browne in Butter, then putt away the
Butter you fry it with all, putt the meate into the panne againe, putt
to it Strong Broth, Onyons, Capers, Toppe of Thyme minced small, Sorrell a
little cutt, Anchoves a little Cutt, Peppar & Nutmegs, Salt, hold it over
the Fire, & stirre all the things together, then putt in Vinegar, minced
Lemond, serve it away upon Sopps.

To boile a Carpe.

Cleane scale him, wash Him and dry him, drane Him & save ye blood
wash it cleane out with Clarett wine, cutt it into two, putt Him into a
Pipkin with ye foresaid Blood, Clarett wine and Vinegar, large mace, gross
Peppar and Salt, a Bundle of sweet Hearbes, a little onyon minced, a
bitt of sweet Butter, no more then will cover it, a little minced Lemmon,
garnish the Dish & serve it with Sippetts in ye same liquour: ad halfe
a pinut of Veal broth.

To Fricasse a Calves Head

Take a Calves Head halfe boyled in water and Salt, then take it out
and

{My Mother}

{My Mother
A flan}

{fr. Edw: Stowell
a flan}

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