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English cookbook, 1799
Page 186
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To Pot Char Lay them in pepper and salt- the next morning take them out and dry them in a cloth, after which rub them in grated nutmegs, cinnamon, mace, white pepper, and a little cayenne, then stew them in butter for 4 hours, after that take the back bone out and put them close down in pots, & cover them down with the butter that stewed them. Scouring Shirts Take off Pycolignean's Ether 1 oz essence of lemon 3 drachms mix them the parts to be rubbed with a flannel wet with the composition and rubbed till dry
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To Pot Char Lay them in pepper and salt- the next morning take them out and dry them in a cloth, after which rub them in grated nutmegs, cinnamon, mace, white pepper, and a little cayenne, then stew them in butter for 4 hours, after that take the back bone out and put them close down in pots, & cover them down with the butter that stewed them. Scouring Shirts Take off Pycolignean's Ether 1 oz essence of lemon 3 drachms mix them the parts to be rubbed with a flannel wet with the composition and rubbed till dry
Szathmary Culinary Manuscripts and Cookbooks
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