Folio 2. Page 9. Recto

Folio 2. Page 9. Recto

Recipe to Stew Golden Pippins and make Bashamel Patties

To stew golden pippins
The core must be scoope’d out before they are
pare’d- put them into water as you pare
them, to a quarter of a hundred put
a gill or more of white wine, the juice of
one lemon, & long slices of lemon peel, put
them into a stewpan, with as much,
water as will cover them if it must not
be the water they lay in/ then sweeten
them to your taste-let them stew pret-
-ty fast and keep them turning
all the time you are doing them

Bashamel patties
Let your paste be made very light &
likewise the force meat, of which you
put a bit in every patty- then close
them lightly with your thumb- & with
the yolk of an egg lear over the top to give
a good colour- bake them in a quick oven,
[take] these are for garnishing, for the
Bashamel patties you must take out the
force meat when baked and have ready the
breast part of a boile‘d or roast fowl cut in
long strings as fine as a packthread, put
to it a little good broth pepper salt,
and a little lemon juice, a piece of raw
ham & and a little parsley, then add some good
cream shaking your flour box to make it

Continued on Folio 2. Page 10. Verso

Charlotte Starkie

Gillespie Family

1782 to 1808

Gillespie Family

Site licence

Handwritten text on a page of a paper document

English

Paper document

To stew golden pippinsThe core must be scoope’d out before they are
pare’d- put them into water as you pare
them, to a quarter of a hundred put
a gill or more of white wine, the juice of
one lemon, & long slices of lemon peel, put them into a stewpan, with as much, water as will cover them if it must not be the water they lay in/ then sweeten them to your taste-let them stew pret-
-ty fast and keep them turning all the time you are doing them

Bashamel pattiesLet your paste be made very light & likewise the force meat, of which you put a bit in every patty- then close them lightly with your thumb- & with
the yolk of an egg lear over the top to give a good colour- bake them in a quick oven, [take] these are for garnishing, for the Bashamel patties you must take out the force meat when baked and have ready the breast part of a boil[e[‘d or roast fowl cut in
long strings as fine as a packthread, put to it a little good broth pepper salt, and a little lemon juice, a piece of raw ham, and a little parsley, then add some good cream shaking your flour box to make it

The flour box would be a flour sifter.

Bashamel may be an old term for béchamel sauce, a moderately thick white sauce, or It may have been dictated to Charlotte by someone with a local accent and she wrote what she thought she heard.

The local accent said "layer" but Charlotte though it was "lear", or in other words "brush".

Salpicon, or salpicón, meaning "hodgepodge" or "medley" in Spanish, is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.