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English cookbook, 1815
Page 68
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Venison Skin a fat loin or haunch of mutton, & leave the skin fast at one inch. Mix two ounces of brown sugar with half an ounce of black peppers, & half a pint of port wine. Rub it well over the meat upon both sides, cover it over again with the skin let it remain four days before you wash it. When it is dressed cover it over with paste or paper till within half an hour of it being done. Serve it up with sweet sauce. Let it hang till it is tender before you put the above ingredients to it. This receipt is for a large sized loin or haunch. Mrs Pagh Hanerehydil
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Venison Skin a fat loin or haunch of mutton, & leave the skin fast at one inch. Mix two ounces of brown sugar with half an ounce of black peppers, & half a pint of port wine. Rub it well over the meat upon both sides, cover it over again with the skin let it remain four days before you wash it. When it is dressed cover it over with paste or paper till within half an hour of it being done. Serve it up with sweet sauce. Let it hang till it is tender before you put the above ingredients to it. This receipt is for a large sized loin or haunch. Mrs Pagh Hanerehydil
Szathmary Culinary Manuscripts and Cookbooks
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