Image 209, seventh book, folio 107, receipts 29 to 32
| The seaventh Book | ||||
| .fo. 107. | ||||
| 29 To bake a pye of Linge* | ||||
| Let your Linge be in water till it bee very | ||||
| fresh than forke it very tender and drive the water from | ||||
| it. Then shred it very small with the yolkes of 3 or 4 egs | ||||
| rosted hard and a warden* shred and an onnion amongst | ||||
| it and the pill* of an orange minsed very small seasen it | ||||
| with pep cloves mace and sugar then put it in your coffin* | ||||
| with a quarter of a pynte of butter and small raysons mixed | ||||
| together, then y close* your pye, & set it in the oven. | ||||
| 30 To Bake a Pickerell* | ||||
| Take your pickerell and put it in skalding water and | ||||
| there will bee a skinne on it, take of that, then spit it and | ||||
| take out the middle bone, season it with pep and a little salte | ||||
| rayse your coffin on the fashion of a pyke and laye it in an | ||||
| ynch* layesh** with small raysons & butter upon it, & close it up | ||||
| & set it in the oven. | ||||
| 31 To bake a gambel* of bacon .1. | ||||
| When it is very watered* then seithe** it very tender | ||||
| and when it is cold flea* of the sword** and gase** and | ||||
| laye it by. Take 16 egs and roste them hard take such herbes | ||||
| as you have for a forser * and shred them very small with | ||||
| halfe the egges, and season it with pep, cloves mace sugar | ||||
| and small raysons, and so ferge * your bacon thicke and | ||||
| a little at once and so season it above with pep cloves mace | ||||
| and a little saffron alofte on the one side, then laye it in | ||||
| your coffin with the rest of the eggs and small raysons to the | ||||
| quantity of the egges, sugar, cloves, and mace, and mixe | ||||
| them altoger, and laye the one halfe under and the rest | ||||
| upon it then close it up and set it in the oven. | ||||
| 32 To bake a gambel of bacon. | ||||
| When your gambel is almost sodden* enoughe in fayre wa- | ||||
| ter take a quarte of red wyne as much water and set it | ||||
| it on the fyre and when it seetheth put on your bacon | ||||
| and so let it seethe till in be very tender with Di an hand | ||||
| full of baye leaves, than take it out and ferse* it with parsely | ||||
| tyme & a little sage & season it with pep & so put it in a little | ||||
| at once & thicke & season it all over with pep & pricke it | ||||
| aloft with white cloves & bake it with rye paste. | ||||
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by JW and LF