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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 59
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oysters, keep stirring them over the fire, till they are quite hot, but d'ont let them boil, it will make them hard and look little. To Hash a Hare Cut your Hare in small pieces, if you have any of the pudding left, rub it small, put to it a large glass of Red Wine, the same quantity of water, half an Anchovy chopped small, an onion stuck with four cloves, a quarter of a pound of butter rolled in flour shake them altogether hot, it is a bad custom to let any kind of hash boil longer (it makes the meat to eat hard) send your hare to the table in a deep dish, lay Sippets round it but take out the onion and serve it up.
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oysters, keep stirring them over the fire, till they are quite hot, but d'ont let them boil, it will make them hard and look little. To Hash a Hare Cut your Hare in small pieces, if you have any of the pudding left, rub it small, put to it a large glass of Red Wine, the same quantity of water, half an Anchovy chopped small, an onion stuck with four cloves, a quarter of a pound of butter rolled in flour shake them altogether hot, it is a bad custom to let any kind of hash boil longer (it makes the meat to eat hard) send your hare to the table in a deep dish, lay Sippets round it but take out the onion and serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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