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(37) 21

Puddings

To Make a Venison Pasty

take the venison and strik the skin inside and outside
take every bone sinew and goifsel out wash it clean.
then dry it well with a cloth and season it with pepper
and salt lay it, neately in your dish with the fat up most
Cut it in as few pieces as you can help lay a pretty thickish
past round the rim of your dish and a thick crust on the
top or els the outside will be done before the middle and the
stringth of the meat will burst the crust if it be not thick
shake the cover and skin and make the gravy to put in the
pye, and skim the fat off

To Stew Oysters

take a quart of oysters wash in white wine and put them in a
bason and strain their own liquor to them with half a pint of white
wine & small spoonfull of vinegar pepper and salt and a blade of
mace some time and parsly shred small then put a good
pice of butter in the frying pan and when it is melted put in
the oysters with all those things then let them stew till all most
done then put in the yolks of 3 eggs well beaten keep stewing it till
done then dish it with sippets and squeeze a lemon over it

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