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James Doak cookbook: The art of cookery, circa 1760s
Page 25
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Directions Concerning broiling 1762 As to mutting and Pork steaks you must keep them turning quick on the gridiron and have your Dish ready over a chaffing Dish of hot coals and carry them to Table coverd hot when you broil fowls or Pigeons always take care your fire is clar and never baste any thinge on the gridiron for it only makes it smoakd and burnt Directions Concerning Boiling As to all sorts of boild meats allow a quarter of an hour to every Pound be sure the Pot is verry Clean and skim it well for every thing will have a scum rise and if that boils down it makes the meat black all sorts of fresh meat you are to Put in when the Water boils but salt meat when the water is Cold
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Directions Concerning broiling 1762 As to mutting and Pork steaks you must keep them turning quick on the gridiron and have your Dish ready over a chaffing Dish of hot coals and carry them to Table coverd hot when you broil fowls or Pigeons always take care your fire is clar and never baste any thinge on the gridiron for it only makes it smoakd and burnt Directions Concerning Boiling As to all sorts of boild meats allow a quarter of an hour to every Pound be sure the Pot is verry Clean and skim it well for every thing will have a scum rise and if that boils down it makes the meat black all sorts of fresh meat you are to Put in when the Water boils but salt meat when the water is Cold
Szathmary Culinary Manuscripts and Cookbooks
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