To make a Turbot-Pye

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 039

Originalrezept:

Gut, wash and boil your Turbot; then season it with a little Pepper, Salt, Cloves, Mace, Nutmeg, and Sweet Herbs shred small; then lay it in your Pye, with the Yolks of six hard Eggs, and an Onion whole, which must be taken out when it is baked. Put two Pounds of fresh Butter at the Top; close it up, and when it is drawn serve it hot or cold.

Übersetzung:

Steinbuttpastete

Kategorisierung:

:

Hauptzutaten: , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Turbot-Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 039,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-turbot-pye (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.