Transcribe
Translate
James Doak cookbook: The art of cookery, circa 1760s
Page 30
More information
digital collection
archival collection guide
transcription tips
To keep Venison or Hares sweet or to make them fresh when they stink if your venison be very sweet only dry it with a cloth and hang it where the air comes if you would keep it any time dry it very well with clean cloths rub it all over with beaten ginger and hang it in an ary place and it will keep a great While if it Stincks or is musty take some luke warm warter and wash it clean then take fresh milk and warter and wash it againe then dry in in a clean cloth very weel and rub it all over with beaten ginger and hang it in an ary place when when you rost it you need only wipe it with a clean cloth and paper it as before mentioned never do any Else to venison and this preserves it better then any thing you can do and a hare you may manage just the same way.
Saving...
prev
next
To keep Venison or Hares sweet or to make them fresh when they stink if your venison be very sweet only dry it with a cloth and hang it where the air comes if you would keep it any time dry it very well with clean cloths rub it all over with beaten ginger and hang it in an ary place and it will keep a great While if it Stincks or is musty take some luke warm warter and wash it clean then take fresh milk and warter and wash it againe then dry in in a clean cloth very weel and rub it all over with beaten ginger and hang it in an ary place when when you rost it you need only wipe it with a clean cloth and paper it as before mentioned never do any Else to venison and this preserves it better then any thing you can do and a hare you may manage just the same way.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
