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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 60
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58 To Hash Wild Duck Cut up your duck as for eating, put it in a [toping?] pan, with a spoonful of good gravy, the same of red wine, a little of your owon sauce or an onion sliced exceedingly thin, when it has boiled two or three minutes, lay the duck in your dish, pour the gravy over it, it much not be thickened, you may add a teaspoonful of caper liquor, or a little browning. A Boiled Rice Pudding Boil a quarter of a pound of rice in water, [tile?] it [illegible], and put it in a hair sieve to drain, beat it in a marble mortar, with the yolks of five eggs, a quarter of a pound of butter, the same of sugar, grate a small nutmeg, and the rind of half a lemon, work them well together for half an hour, then put in half a pound of currants well
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58 To Hash Wild Duck Cut up your duck as for eating, put it in a [toping?] pan, with a spoonful of good gravy, the same of red wine, a little of your owon sauce or an onion sliced exceedingly thin, when it has boiled two or three minutes, lay the duck in your dish, pour the gravy over it, it much not be thickened, you may add a teaspoonful of caper liquor, or a little browning. A Boiled Rice Pudding Boil a quarter of a pound of rice in water, [tile?] it [illegible], and put it in a hair sieve to drain, beat it in a marble mortar, with the yolks of five eggs, a quarter of a pound of butter, the same of sugar, grate a small nutmeg, and the rind of half a lemon, work them well together for half an hour, then put in half a pound of currants well
Szathmary Culinary Manuscripts and Cookbooks
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