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144
e Kings Pease Pottage
{Mrs Tame}
Take yo r best Pease & boyle m very tender & straine through
a Cullender & put t Broth Into a Cleane pott againe & put
In 1lb of good Butter & a handfull of Capers sliced; n throw In some
Cloves & Mace & a handfull of dry Mints (or greene Mints) & season
it w th Salt & Sett it over e fire & boyle it an hour & halfe then
Cover yo r dish w th Toasts of French Bread all over e Bottome
& so fill yo r dish as full as ye can carry it to e Table fling In
some Milk before you put it Into e dish
To Boyle a Carp
Take yo r Carp alive Cut it Into a dish to save e blood cut
it Into 3 pieces, cut e Middle piece doune e back take out
e gall, n put Into yo r Iron pan a quart of water a pint of
vergis a Little Rosemary & thime tyde up: a Little salt, w n it
boyles put In yo r Carp blood & all, cover it close, but so t e
Scum may boyle over e sides of e Cover t you may Scum it
not uncovering it; it will be well boyld In halfe an hour
take halfe a lb of good butter a Little of e Broth it boyles in
a spoonfull of Clarret some Nutmeg & slices of Leamon &
coat it handsomly & thick & pour it over yo r Carp
Sippitts
To Boyle a Codds Head
Wash yo
must be 1lb of Butter 1 pint of white wine some vergis 4
Anchovis Capers; a quart of oysters & some Shrimps & Cockells
put all these Into a pan & shak it together w th e yolkes of
3 Eggs & w n it is thick pour it over e head w th good store of
Sliced Leamons & Sippitts
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