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New England cookbook, 1855-1934
Page 6
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To roast a leg of Pork. Make a rich forcemeat of biscuit, sage, fat pork chopped fine, pepper, salt & clove, mixed with egg. Cut the rind of your pork in squares or strips, according to fancy - Be careful not to cut in too deep. Put the stuffing in all round the under part of the leg; have the places cut slanting. If a large leg put it to the fire at ten o clock. When all the fat has dript from it, baste it with salt & water, & strew a little flour over it. Put Catsup in the Gravy. To make a Chicken pie. - Make a rich paste, put a thick bottom crust to the dish. Cut up your Chickens in the same manner as if roasted, par-boil them, then place them in your dish with a few very thin slices of pork or a piece of butter - boil six eggs, take off the shells & put them in with the Chickens, strew a little pepper & salt, make a few small balls of the paste, then put strips paste around the edge of your dish. Cover it with a thin paste. Make a small hole in the middle of the top paste, then take small pieces to twist to ornament the dish - Have your dish filled with water. -
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To roast a leg of Pork. Make a rich forcemeat of biscuit, sage, fat pork chopped fine, pepper, salt & clove, mixed with egg. Cut the rind of your pork in squares or strips, according to fancy - Be careful not to cut in too deep. Put the stuffing in all round the under part of the leg; have the places cut slanting. If a large leg put it to the fire at ten o clock. When all the fat has dript from it, baste it with salt & water, & strew a little flour over it. Put Catsup in the Gravy. To make a Chicken pie. - Make a rich paste, put a thick bottom crust to the dish. Cut up your Chickens in the same manner as if roasted, par-boil them, then place them in your dish with a few very thin slices of pork or a piece of butter - boil six eggs, take off the shells & put them in with the Chickens, strew a little pepper & salt, make a few small balls of the paste, then put strips paste around the edge of your dish. Cover it with a thin paste. Make a small hole in the middle of the top paste, then take small pieces to twist to ornament the dish - Have your dish filled with water. -
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