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And also w
pan, when you have rost'd him sufficently you are
to hold under it when you unwind or cut e
tape t ties him, such A dish as you purpose to eat
him out of & let him fall in w th e sauce t is
rosted in his belly and by these means the
Pike will be kept unbroken & then to e sauce
w ch was w thin and also in the pan, you are to add
A good quantity of e best Butter & to squise the joyce
of 3 or 4 Oringes, lastly you may either put into
the Pike e Oyster 2 cloves, Garlick and take it
whole out when the Pike is out of e spit or to
give e sause A hogoe, set e dish into which
you set the Pike fall to be rubb'd w th it e Oringe
or not useing of e Garlick is left to y r discretion
manicule To make Scotch collop's of veal
Take A large Leg of veal & pare of al
of e outside & then cut all e meat from the bone
in one peice that is on one side & then the other side
in another peice cut it into thin slices Acrose e
Grane, and it will make it tender, soe lay them upon
a clean table and beat m with e back of A knife
& larde them well w th small bacon peices of bacon &
drige m w th flower & fry m w th sweat butter till
they be browne then take m out into A clean stew
= pan & put to m some good gravie & a little broth
and white wine A little, nutmeg=peper & salt. soe set
m upon A charcoal fire and give m one boyl & shake
m up thick w th A peice of butter or the yolk of an Egg
& dish m upon sipits w th balls & sawsinges & sliced lem on
about the dish
3
To make A calf head hash
Take A large calf head or 2; well washt & take out
the brains and wash them & put them upin A clean
Pote w th some time & Pareoslly and let them to boyled
then shred them fry them wth an Egg yolk stow peper
salt, nutmeg well mixt together & chop ym into A fring
pan, wth A spoon. butter then yr Calfe head being more
then half boyled take ym up and cut the one half &
the tongue wth a knife into A stewing pan in little
peices noe bigger than an Oyster then carbonade
the other half and season it wth peper, salt & shred time
and parsaly, but first wash it over wth ye yolks of an
egg set it before ye fire to broyle, then put to your
other some strong broth & white wine & 3 anchovies some
Oysters and pickle & mushroom's cockles mace cloves
2 or 3 whole oynons whole peper a fagot of sweet herbs
some forst meat batter soe let ym stew together 1/2 an
hour then fry some fine thin collops of bacon some
some sawsinges & fri'd parsley & Oysters then dish your
boyled cheek in ye midle of & ye other round about upon
sipits & lay the fried brains Oysters collops of
bacon sawsinges all over ye meat & garnish wth hearbs
& sliced Lemmon
To Make Scotch Collops
Take thin slices of veal beat it wth ye back of a knife
season it wth peper & salt, let it lie A while in boyling
water, take 2 yolks of Eggs well bet some lemon &
Oynons & A very little sweat hearbs shred small
& A sliced nutmeg one Anchovie mix all these together
in some white wine, Frie your meat[then] put put all
these ingredients to it & shake them well in yr pan
soe dish it up, set some thin slices of bacon upon
A dish before y e fire to broil & lie them over
them over y e food
meat
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