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{Cookery} To make a [Pyle]
Take sweet Hearbes Cloves and Mace and Cinnament, Capers
Shred, [hard] yolkes of Eggs, oysters stewed [rowled] up in Stakes or [Cot]
Cups of Veale.
The Sauce
Take a little Clarett wine, the liqour of Oyster, 2 Anchoves, a
Lemmon sliced a piece of Butter, beate all these up together, & putt
it into the Pye when you [drawe] it and shake it well.
To make Beane Pottage.
{Lady Butler} Take a peece of Mutton and a peece of Bacon, sett it on a boyling, scum
{[A Han]}it well, putt in a Fagatt of sweet Heabes with a little Spear mint &
let it boyle well. Your Beans must be very young & boyled by themselves
else they will make the Broth looke redd but when they have boyled a
pretty while take about a Quart and putt them into the Broath; [and] let
the rest boyle while they be tender then boyle them all to peeces &
straine them with some of the Broathe through a Cullinder, & thicken
the. Broth through a Cullinder & thicken the Broath let it boyle a
little while & serve them up without meat with a peece of sweet Butter
& a drop of [Varges.]
{Lady Butler} A Good way to make Water [Grewell.]
Sett on 2 quarts of Water or more, sett it a boyling with a Crust of
{[A Hon]} Bread, a Fagott of sweet Hearbes, A little bitt of Butter, let it boyle
one Houre then scumme of the Butter, take out the Bread, mince a
good handfull of Sorrell & putt in, then pound a great handfull of Spinage, &
putt in the juice and lett it boyle a quarter of an houre; then take
the Yolkes of 4 or 5 Eggs and beat them very well take your skillett
and putt them in. Stirre them together & it will be thicke. You may
season it as you please. With Sugar Butter Verges or juice of Lemmon.
A very good way to Collar Beefe.
{La: Butler} Take a peece of the thinne End of the Breast Flanke of Beefe about 20 pound
{[A Han]} [Bone] it, lay it in Clarett or white Wine & vinegar & salt 24 houres
then
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