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Miss Caldwell's book, 1757-1790
Page 59
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in it for a day or two. then take of the Cloth and it is fit to the Used, when you send it to the table. Cut the Role in two, & set them standing on a Dish and the Head Upon them With a Bunch of Box, or Laurel in the Mouth of it. To Collar Beef Take a plate of Beef and bone it, and rub an Ounce of salt petre over it, and let it lye for a Night, then season it With salt, Black & White pepper, Cloves & Mace, the[n] Role it up Very tight, and bind it Well With tape or good strong Pack thread and put it into a deep Crock with a good deal of Butter or sweet fat about it, & let it lye all
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in it for a day or two. then take of the Cloth and it is fit to the Used, when you send it to the table. Cut the Role in two, & set them standing on a Dish and the Head Upon them With a Bunch of Box, or Laurel in the Mouth of it. To Collar Beef Take a plate of Beef and bone it, and rub an Ounce of salt petre over it, and let it lye for a Night, then season it With salt, Black & White pepper, Cloves & Mace, the[n] Role it up Very tight, and bind it Well With tape or good strong Pack thread and put it into a deep Crock with a good deal of Butter or sweet fat about it, & let it lye all
Szathmary Culinary Manuscripts and Cookbooks
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