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Miss Caldwell's book, 1757-1790
Page 56
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(56) Wood cocks and Snipes are done the Same way as the former. To Pott Veal Take a leg of Veal and cut all the Skin of it and Cut it in Slices as for Gravie, then Chop it pretty Small, and pick all the Strings from it and Season it with pepper and Salt and lay it in your Pott With two or three lays of good butter, and cram it down as hard as you can then lay a good deal of Butter on the top, cover it With Course Paste and let it bake an hour or More then pour of the butter and put the Meat upon a dish, and Rub it through your hands as fast as you can, then
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(56) Wood cocks and Snipes are done the Same way as the former. To Pott Veal Take a leg of Veal and cut all the Skin of it and Cut it in Slices as for Gravie, then Chop it pretty Small, and pick all the Strings from it and Season it with pepper and Salt and lay it in your Pott With two or three lays of good butter, and cram it down as hard as you can then lay a good deal of Butter on the top, cover it With Course Paste and let it bake an hour or More then pour of the butter and put the Meat upon a dish, and Rub it through your hands as fast as you can, then
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