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6 revisions	MackieBlack at Feb 11, 2022 04:12 PM	Compared with
Feb 11, 2022 MackieBlack Feb 10, 2022 MackieBlack Feb 10, 2022 MackieBlack Feb 10, 2022 MackieBlack Feb 10, 2022 MackieBlack Jan 14, 2022 Folger Shakespeare Library	- 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 /	- 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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6 revisions

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