Transcribe
Translate
Catherine Russell cookbook, ca. 1740s
Page 18
More information
digital collection
archival collection guide
transcription tips
To Force a Leg of Lamb Cut out the Meat and leave the bones and Skin whole then Shred the meat fine with the fatt of the Lyon then Season it with pepper Salt Nutmeggs lemon Peel and Swett Herbs cut Small, Mix these together with the Yolks of two Eggs then put it into the skin of the Lamb as Close as you Can Strew a little Flower over it Squeeze on the Call as Close as you can upon the end of the Legg then boyl it in a Cloth three quarters of an hour You may lay boyl'd Chickens round it with Colly Flowers and Beacon otherwise a Gravy Sauce & fry the Loyn and lay about it A Breast of Veal Potted Bone it and Season it with pepper Salt Cloves Mace Nutmeg a little Lemon Peel Time Winter Savory then Boyl the bones in water with a pint of White wine and 2 or 3 Anchovies and when they are boyled take the Meat and tie it up as a Choller of Beef bind it with a Cloath and Strain of your Liquor when Cold put in your Meat and put of the Cloath A French Dish Take a Loyn of Lamb and Cut in in Stakes and beat them then take half a pint of Water and fry them till they are half fryed Season them with Cloves Mace Pepper Salt Nutmeggs then take your Meat and to your Liquor Add a quarter of a pint of Clarett 3 or 4 Cucumbers Pickled slice them and 3 or 4 Anchovies parsly Time Winter Savory Shred Fine a quarter of Butter rub'd in flower then boyl your Sauce up thick and also put it to Youre Meat
Saving...
prev
next
To Force a Leg of Lamb Cut out the Meat and leave the bones and Skin whole then Shred the meat fine with the fatt of the Lyon then Season it with pepper Salt Nutmeggs lemon Peel and Swett Herbs cut Small, Mix these together with the Yolks of two Eggs then put it into the skin of the Lamb as Close as you Can Strew a little Flower over it Squeeze on the Call as Close as you can upon the end of the Legg then boyl it in a Cloth three quarters of an hour You may lay boyl'd Chickens round it with Colly Flowers and Beacon otherwise a Gravy Sauce & fry the Loyn and lay about it A Breast of Veal Potted Bone it and Season it with pepper Salt Cloves Mace Nutmeg a little Lemon Peel Time Winter Savory then Boyl the bones in water with a pint of White wine and 2 or 3 Anchovies and when they are boyled take the Meat and tie it up as a Choller of Beef bind it with a Cloath and Strain of your Liquor when Cold put in your Meat and put of the Cloath A French Dish Take a Loyn of Lamb and Cut in in Stakes and beat them then take half a pint of Water and fry them till they are half fryed Season them with Cloves Mace Pepper Salt Nutmeggs then take your Meat and to your Liquor Add a quarter of a pint of Clarett 3 or 4 Cucumbers Pickled slice them and 3 or 4 Anchovies parsly Time Winter Savory Shred Fine a quarter of Butter rub'd in flower then boyl your Sauce up thick and also put it to Youre Meat
Szathmary Culinary Manuscripts and Cookbooks
sidebar
