Image 314 (unnumbered folio), three receipts
| A Veal Pye | ||||
| Raise an High Pye, then Cut a Fillett of Veal into Three or Four | ||||
| Filletts, Season it with Savoury Spice, a Little Minc’d Sage & Sweet | ||||
| Herbs & lay it in the Pye, with Slices of Bacon at the Bottem | ||||
| and Betwixt each Piece, lay on Butter, and close the Pye | ||||
| Cut a Fillett of Veal } | ||||
| Minc’d Sage } Lay these in Layers | ||||
| Sweet Herbs } | ||||
| 4. Slices of Bacon } | ||||
| Collar’d Beef and Brawn* s d | ||||
| Take a Fore Chain* of Pork. Bon’d 2:0 | ||||
| A Shin of Beef 1:6 | ||||
| A Gang* of Beef Feet 1:0 | ||||
| A Gang of Calf Feet 0:6 | ||||
| 5:0 | ||||
| Fillett of Veal Cut into Collops and Fry’d with Butter | ||||
| Brown your Pan with Butter and Flower, as you do for Soop | ||||
| some Bacon cut thin and Fryed, and some Forc’d meat Balls Fry’d | ||||
| some Mushrooms, Oysters, Artichokes – bottoms |
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| and Sweet Breads or Lamb stones* some Strong Broth, Gravy | ||||
| and thick Butter, toss up all together. Garnish the Dish | ||||
| with sliced Lemon | ||||
| Veal – Fry’d with Butter } Put into Strong Broth | ||||
| Flower } & Warm’d up in Your | ||||
| Mushrooms } Hash pann for Use. | ||||
| Oysters } | ||||
| Artichokes } | ||||
| Lemon } | ||||
| Sweet Hearbs } | ||||
| Lamb Stones ) |
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 LF and JW