Recipes > Seafood > Pasty of a Joll of Ling

Pasty of a Joll of Ling


Make your Crust with fine Flower, Butter, cold Cream, and two yolks of Eggs:

Roul it thin and lay it in your Bake-pan, then take part of a Joll of Ling well boiled, and pull it all in Bits, then lay some Butter into your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger, Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and Limon Pill, with Eringo Roots:

Then put in white Wine, and good store of Butter, and put on a thick lid, when it is baked, open it, and let out the steam.


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The Queen-like Closet or Rich Cabinet (1672).

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