DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 255

and flour to be put in last, and quick and put immediately into the oven - The flour must be dried and sifted and weighed afterwards, and likewise the Sugar - NB. A pound of Sugar is enough unless prefered Sweet  - and an Hour will bake it in a rather Slow oven - If the Eggs are not new laid, or Small, add another -
To Jug a Hare  Mrs Autrobres -
Skin your Hare - cut it in pieces - take care to preserve the blood - liver and lights - do not wash it - put in three tea Spoonfuls of pepper Three of Salt, one of Nutmeg, and one on Cloves and one of Sweet Marjoram - two small onions a quarter of a pound of Butter - and rather less than a Pint of ale - put it in your Jug and tye it close up - put the Jug in a Pan of boiling Water - it will take three hours and a half over the fire - shake it well four times in the first hour three in the Second and twice in the third - In the half hour before it is enough put in a gill of Port Wine -

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and flour to be put in last, and quick and put immediately into the oven - The flour must be dried and sifted and weighed afterwards, and likewise the Sugar - NB. A pound of Sugar is enough unless prefered Sweet - and an Hour will bake it in a rather Slow oven - If the Eggs are not new laid, or Small, add another - To Jug a Hare Mrs Autrobres - Skin your Hare - cut it in pieces - take care to preserve the blood - liver and lights - do not wash it - put in three tea Spoonfuls of pepper Three of Salt, one of Nutmeg, and one on Cloves and one of Sweet Marjoram - two small onions a quarter of a pound of Butter - and rather less than a Pint of ale - put it in your Jug and tye it close up - put the Jug in a Pan of boiling Water - it will take three hours and a half over the fire - shake it well four times in the first hour three in the Second and twice in the third - In the half hour before it is enough put in a gill of Port Wine -