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James Doak cookbook: The art of cookery, circa 1760s
Page 13
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To Roast a Rabbit Hare Fashion Lard a Rabbit with Bacon, roast it as your do a hare and it eats very Well. but then you must make gravy-Sauce; but if you don't lard it, White-Sauce Lard a Turkey or Pheasant, or any thing, just as you like it To Roast a Fowl, Pheasant Fashion If you should have but 1 Pheasant, and want 2 in a dish take a large full-grown Fowl, keep the Head on: and truss it just as you do a Pheasant; lard it with Bacon, but don't lard the Pheasant, and nobody will know it To roast Beef To roast a piece of Beef about ten pounds will take an Hour & a half, at a good fire. twenty pounds weight will take 3 hours, if it be a thick piece; if it be a thin piece of 20 pounds weight, two Hours & half will do it; and so on, according to the weight of your Beef more or less. Observe in frosty weather your Beef will take half an hour longer
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To Roast a Rabbit Hare Fashion Lard a Rabbit with Bacon, roast it as your do a hare and it eats very Well. but then you must make gravy-Sauce; but if you don't lard it, White-Sauce Lard a Turkey or Pheasant, or any thing, just as you like it To Roast a Fowl, Pheasant Fashion If you should have but 1 Pheasant, and want 2 in a dish take a large full-grown Fowl, keep the Head on: and truss it just as you do a Pheasant; lard it with Bacon, but don't lard the Pheasant, and nobody will know it To roast Beef To roast a piece of Beef about ten pounds will take an Hour & a half, at a good fire. twenty pounds weight will take 3 hours, if it be a thick piece; if it be a thin piece of 20 pounds weight, two Hours & half will do it; and so on, according to the weight of your Beef more or less. Observe in frosty weather your Beef will take half an hour longer
Szathmary Culinary Manuscripts and Cookbooks
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