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James Doak cookbook: The art of cookery, circa 1760s
Page 2
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[illegible] without a Paper, but that you may do just as you Please. But be sure always to take the Skin off a Breast of Mutton--- Veal As to Veal you must be Careful to roast it of a fine brown. if a large joint A Very good fire: if A Small joint a pretty little brisk fire: if A fillet or loin, be sure to Paper the fat that you lose as little of that as Possible. Lay it some Distance from the fire till it is soaked then lay it near the fire. When you lay it down, Baste it well with good Butter: and when it is near enough, baste it again and drudge it with a little flour. The Breast you must roast with the Caul on it till it is Enough: and [Skewer?] the Sweet Bread on the Back side of the Breast when it is near enough, take off the Caul. Baste it, drudge it with a little flour Pork Pork must be well done, or it is apt to Surfeit. when you roast a loin, take Sharp penknife and cut the Skin across to make the Crackling eat the Better. the Chine you must not cut at all. the Best way to roast a leg is first to parboil it then Skin it and roast it; baste it with Butter, then take a little Sage, Shred it fine, A Little Pepper and Salt, a little Nutmeg. and a few crumbs of Bread: throw these over it all the time it is roasting: then have a little drawn gravy
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[illegible] without a Paper, but that you may do just as you Please. But be sure always to take the Skin off a Breast of Mutton--- Veal As to Veal you must be Careful to roast it of a fine brown. if a large joint A Very good fire: if A Small joint a pretty little brisk fire: if A fillet or loin, be sure to Paper the fat that you lose as little of that as Possible. Lay it some Distance from the fire till it is soaked then lay it near the fire. When you lay it down, Baste it well with good Butter: and when it is near enough, baste it again and drudge it with a little flour. The Breast you must roast with the Caul on it till it is Enough: and [Skewer?] the Sweet Bread on the Back side of the Breast when it is near enough, take off the Caul. Baste it, drudge it with a little flour Pork Pork must be well done, or it is apt to Surfeit. when you roast a loin, take Sharp penknife and cut the Skin across to make the Crackling eat the Better. the Chine you must not cut at all. the Best way to roast a leg is first to parboil it then Skin it and roast it; baste it with Butter, then take a little Sage, Shred it fine, A Little Pepper and Salt, a little Nutmeg. and a few crumbs of Bread: throw these over it all the time it is roasting: then have a little drawn gravy
Szathmary Culinary Manuscripts and Cookbooks
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