Szathmary Culinary Manuscripts and Cookbooks
James Doak cookbook: The art of cookery, circa 1760s
archival collection guide
To Bake a Pig. If you Should be in a Place where you can not roast a pig lay it in a Dish, flour it all over very well, and rub it over with Butter: Butter the Dish you lay it in and put it into an Oven. when it is Enough draw it out of the Ovens mouth, and rub it over with A Buttery Cloth; then put it into the Oven again till it is dry: take it out & lay it in a Dish; cut it up take a Little Veal gravy, and take off the fat in the dish it was baked in, and there will be some good gravy at the Bottom: put that to it with a little piece of Butter roul'd in flour; Boil it up, and put it in to the dish with the Brains and Sage in the Belly. Some love a Pig Brought whole to table. Then you are to put what Sauce you make into the dish To melt Butter For melting of Butter you must be very careful: let your Saucepan be well tinn'd, take a Spoonful of Cold Water, a little dust of flour, and your Butter cut to pieces: Be sure to keep shakeing your Pan one Way for fear it should dye when it is all melted let Boil, and it will be smooth & fine a Silver pan is Best if you have one To Roast Geese, & Turkies When you roast a goose, Turkey or fowls of any Sort, take care to Singe them with a Piece of white [Paper?], and Baste them with a piece of Butter; drudge them with a little flour, and when the Smoke begins to draw to the fire, and they look plump: baste them again, and drudge them with a little flour and take them up. Sauce for a Goose For a goose make a little good gravy and put it into a Bason by itself, and Some Apple Sauce in another,
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