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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 52
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To pot Shrimps. When your Shrimps are pick'd put them into a tossing Pan with as much Butter as will prevent their burning; season them with Salt Nutmeg, Mace, & a little Salt Petre, stir it till the Seasoning is well mix'd; then put them in Pots, & when cold put over them clarified Butter - To stew a Hare. Cut it in Pieces & season it with Pepper & Salt; fry it brown & put to it a pint of cold good Beer; 3 Pints of Water, a Bunch of sweet Herbs & a few fried Onions; let it stew an Hour & a half; thicken the Gravy with Butter
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To pot Shrimps. When your Shrimps are pick'd put them into a tossing Pan with as much Butter as will prevent their burning; season them with Salt Nutmeg, Mace, & a little Salt Petre, stir it till the Seasoning is well mix'd; then put them in Pots, & when cold put over them clarified Butter - To stew a Hare. Cut it in Pieces & season it with Pepper & Salt; fry it brown & put to it a pint of cold good Beer; 3 Pints of Water, a Bunch of sweet Herbs & a few fried Onions; let it stew an Hour & a half; thicken the Gravy with Butter
Szathmary Culinary Manuscripts and Cookbooks
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