Wellcome Collection: English Recipe Book, 18th century (MS6956)

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Past and lay your [forst mete firts] and your oysters on that then lay your mete and oysters as you think fit bake it gentell and put alittell butter in your pye and butter at tope

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then put in your stew pan and put in your beef in stron broth and a Littell swete herbs and a bay Lay leufe or to and some spice and turne it often in your pan till it is enough cut it in slices and put in your disk and send it in cold when you want it

To make duch bife

take apice of buttock bife and take a clever and prick some Littell holes and strew some salt peter over it rub it in salt it well and turn it often in your pickell and dry it in your chimny in [paper] and boyle it and [chrip]it in small strips and send it in cold with fresh butter second course

to make an oyster pye

take th fish of some eells and the fish of claws of Lobsters or crabs and make a forst mete with butter or suet and cloves and mace and Lemon pill and the yolk of one ege a litel swete herbes fine shred and role it in Luttell bile and take your oyster washt in wine and put in your oysters in your[??] of peuf

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