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James Doak cookbook: The art of cookery, circa 1760s
Page 24
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To Bake Directions for geese and Ducks As to geese & ducks you should have some sage shred fine & a little Pepper and salt and Put them into the Belly but never Put anything into wilde Ducks To Roast a Hare Take your hare when it is cas'd and make a [Pudden?] take a quarter of a Pound of suet and as much crumb of Bread a little Parsley shred fine and about as much thyme as will lie on a six Penc when shred an Anchovy shred small a very little Pepper and salt some nutmeg two eggs and a little lemon peal mixt all together and put it into the hare & sew up the belly spit it and lay it to the fire which must be a good one your dripping pan keep basting it all the time it is rosting with the butter & may mix the liver in the Puding if you like it you must parboile it and then chop it fine
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To Bake Directions for geese and Ducks As to geese & ducks you should have some sage shred fine & a little Pepper and salt and Put them into the Belly but never Put anything into wilde Ducks To Roast a Hare Take your hare when it is cas'd and make a [Pudden?] take a quarter of a Pound of suet and as much crumb of Bread a little Parsley shred fine and about as much thyme as will lie on a six Penc when shred an Anchovy shred small a very little Pepper and salt some nutmeg two eggs and a little lemon peal mixt all together and put it into the hare & sew up the belly spit it and lay it to the fire which must be a good one your dripping pan keep basting it all the time it is rosting with the butter & may mix the liver in the Puding if you like it you must parboile it and then chop it fine
Szathmary Culinary Manuscripts and Cookbooks
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