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English cookbook, 1820
Page 295
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James Hartley says to keep Bason for rusting - it ought as soon as ready for hanging - to be well wiped first with a wrung out wet cloth - and then with a dry one - then take some Salt which has been well dried by the fire - and finely pounded with a rolling pin - and dust it well over the Bason & so hang it up that it may dry quick - NB. The Salt is best put pretty thick on and the flitches roll'd over with the rolling pin to press out any moisture. -
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James Hartley says to keep Bason for rusting - it ought as soon as ready for hanging - to be well wiped first with a wrung out wet cloth - and then with a dry one - then take some Salt which has been well dried by the fire - and finely pounded with a rolling pin - and dust it well over the Bason & so hang it up that it may dry quick - NB. The Salt is best put pretty thick on and the flitches roll'd over with the rolling pin to press out any moisture. -
Szathmary Culinary Manuscripts and Cookbooks
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