Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of L. Cromwell [manuscript].

Digital Image File Name: 
122181
Source Call Number: 
V.a.8
Source Title: 
Cookbook of L. Cromwell [manuscript].
Image Details: 
facing page (151) is inverted and reversed.
Source Creator: 
Cromwell, L., 17th cent.
Source Created or Published: 
17th century
Physical Description: 
page 44
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=224529
Transcription: 
44 CA How to hash a shoulder of Mutton Take a shoulder of mutton, Roaste it somethinge more than halfe baste it with butter, set a dish under it to take the gravy, when ^it is more then halfe roasted, take it from the fire, take of the skin & mince the meate then stew it betwixt two dishes in the gravy; put to it one pint of Claret wine at the first anchofyes & at the first olives [& at the firste] when you set it ouer the fire to stew, one pint of Capers, put in halfe your Capers when you put in your anchofyes & oliues , put in one or two leaues of mace 3 Cloves 1 nutmegge stywd halfe an oringe or Lemmon stew all theise together one howre and a halfe, when you are ready to serue it up, take halfe a pound of butter, a guarter of pint of vineger; beate them auell together, then put it to your meate, & the other halfe of your olives anchofies, Capers & some samfer & otysers, iff you please garnish your dish with theise & soe serve it up Lay your meate upon if bones & leaue skin ouer the meate shape it like a shoulder of mutton dividing mark you may stew one whole Ioynt with it, but take itt forth when you serue it up How to make a marrow pye Rx your apples & shread them small they being pared & coared then put to them a good [meany] of currents, & blend your marrow & them altogether, & season them with, sinamond & ginger finely pund, then strowe on the topp, some suger & soe bake it either in a pye or a dish couering it with puffe paste like a florentine To make white wine Caudle with geewall Take pounded greates & water, boyle them well together, likewise put there in a little Cinamond & mace & a sprigg of Rosemary, when allyes N are well boyled together, then powre out the thinnest of it & put to it a little white wine & suger & then boile it a little more, make your Caudle with the thinne of your grewell To make panadoe Rx grated bread & sprigge of rosemarye, Mace sinamon & currents raysons & boyle all theise together an houre of more in water & when it is well boyled, put in suger & butter To make white wine Caudle with alle
Credit: 
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.