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American cookbook, 1930s?
Page 5
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To Roast Ducks Put into a pair of ducks, an onion chopped fine, and a few Sage leaves, pepper and Salt; Spit and dust them with flour, and baste them with lard, Roast half an hour, with a very hot fire. The quicker roasted the better they will taste. Dust them with flour and baste them just before taking them from the spit. Prepare a gravy of the gizzards and pinions, a large mace blade, a few pepper corns a tea spoonful of lemon pickle, and a spoonful of catsup. Strain and turn it on the ducks. Calf's feet turtle soup: Boil four calfs feet in two quarts of water, till very tender; take the meat from the bones; strain the liquor; add a pinch of good beef gravy, and two glasses of wine; season with hard eggs, balls &c. Knead balls for thick turtle soup over
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To Roast Ducks Put into a pair of ducks, an onion chopped fine, and a few Sage leaves, pepper and Salt; Spit and dust them with flour, and baste them with lard, Roast half an hour, with a very hot fire. The quicker roasted the better they will taste. Dust them with flour and baste them just before taking them from the spit. Prepare a gravy of the gizzards and pinions, a large mace blade, a few pepper corns a tea spoonful of lemon pickle, and a spoonful of catsup. Strain and turn it on the ducks. Calf's feet turtle soup: Boil four calfs feet in two quarts of water, till very tender; take the meat from the bones; strain the liquor; add a pinch of good beef gravy, and two glasses of wine; season with hard eggs, balls &c. Knead balls for thick turtle soup over
Szathmary Culinary Manuscripts and Cookbooks
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