DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | James Doak cookbook: The art of cookery, circa 1760s

Transcribe
Translate

James Doak cookbook: The art of cookery, circa 1760s

Page 46

[illegible] Butter for thickening of Sauce
Set your Butter on the fire, and let it boil till it is brown then shake in some Flour, and stir it all the Time it is on the fire till it is thick. put it bye, and keep it for Use, A little Piece is What the Cooks use to thicken and brown their Sauce; but there are few Stomachs it agrees with: therefore Seldom make use of it —
To make Gravy
If you live in the Country where you can't always have gravy meat, when your meat comes from the Butchers take a piece of Beef, a piece of Veal, and a piece of Mutton; cut them into as Small pieces as you can, and take a large deep Sauce-pan with a Cover; lay your Beef at Bottom, then your Mutton then a Very little piece of Bacon, a Slice or two of Carrot, some Mace, Cloves, Whole peper Black & White, a large Onion cut in slices, a Bundle of Sweet herbs, and then lay in your Veal. Cover it close over a Very slow fire for six or seven minutes, shaking the Sauce-pan now & then; then shake some

Saving...

[illegible] Butter for thickening of Sauce Set your Butter on the fire, and let it boil till it is brown then shake in some Flour, and stir it all the Time it is on the fire till it is thick. put it bye, and keep it for Use, A little Piece is What the Cooks use to thicken and brown their Sauce; but there are few Stomachs it agrees with: therefore Seldom make use of it — To make Gravy If you live in the Country where you can't always have gravy meat, when your meat comes from the Butchers take a piece of Beef, a piece of Veal, and a piece of Mutton; cut them into as Small pieces as you can, and take a large deep Sauce-pan with a Cover; lay your Beef at Bottom, then your Mutton then a Very little piece of Bacon, a Slice or two of Carrot, some Mace, Cloves, Whole peper Black & White, a large Onion cut in slices, a Bundle of Sweet herbs, and then lay in your Veal. Cover it close over a Very slow fire for six or seven minutes, shaking the Sauce-pan now & then; then shake some