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To Boyle Mutton
When it is halfe Boyled put in parsley thime spinage
margorum chopt; before you take it up put in some
pop salt Barberries Butter vergis, & serve it up with sippih
A Couple of Carps
in Crafish
Take 2 Carps seale ym well & yn skin ym and cut of ye
flesh from ye bones all yt you can gett cut yo bones all to
pieces & put ym Into a small pott wth 3 quarts of water
put In a Roule of Bread 4 Onions a few Cloves some slices
of Leane Bacon 4 Anchovis In It, Let it Boyle 2 hours very
well over a Charcole fire serv it very cleane & straine it
& mash it as you do straine it; take ye flesh you tooke from
ye Bones /
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