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James Doak cookbook: The art of cookery, circa 1760s
Page 26
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To Boil a Ham When you boil a Ham put it into a Coper if you have one let it be about three or four hours before it boils and keep it well skim'd all the Time then if it is a small one one hour and a half will boil it after the Copper begins to boil and if a large one two hours will do for you are to Consider the Time it has been boiling in the water which sofens the Ham and makes it boils the sooner To Boil a Tongue A Tongue if salt Put it in the Pot over night and dont let it boil till about three hours before Dinner and then boil all that three hours if fresh out of the Pickle two hours and put it in when the Water boils Sauce For a Boild Goose Sauce for a boild goose must be either onions or Cabbage first boild and then stewed in butter for five minutes
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To Boil a Ham When you boil a Ham put it into a Coper if you have one let it be about three or four hours before it boils and keep it well skim'd all the Time then if it is a small one one hour and a half will boil it after the Copper begins to boil and if a large one two hours will do for you are to Consider the Time it has been boiling in the water which sofens the Ham and makes it boils the sooner To Boil a Tongue A Tongue if salt Put it in the Pot over night and dont let it boil till about three hours before Dinner and then boil all that three hours if fresh out of the Pickle two hours and put it in when the Water boils Sauce For a Boild Goose Sauce for a boild goose must be either onions or Cabbage first boild and then stewed in butter for five minutes
Szathmary Culinary Manuscripts and Cookbooks
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