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English cookbook, 1700s
Page 11
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To Collar Beef Take a thin Piece of Flank Beef strip the skin to the end beat it with a Rolling Pin then dissolve a quart of salt peter in five [qrt?] of water strain it put the Beef in Let it lay five days turning it then take a qr oz cloves cloves nutmeg a little mace little Pepper Beat very fine a handfull of thime stript of the stalks mix it with the spice strow all over the Beef lay on the skin again then Roll it on very close tie it hard with tape then put into an pot with a Pint of Claret Bake it in the over with Bread --- --- To Pot Pigons or fowls Cut of there Legs draw them wipe them with a cloth but don't wash them season them pretty well with Pepper and salt put them in a Pot with as much Butter as you think will cover them when melted and Baked very tender drain them very dry from the Gravy lay them on a cloth that will suck up all the Gravy seasion them with salt mace Cloves & Pepper Beat very fine put then down close in a pot take the Butter when Cold Clear from the Gravy set it before the fire to melt & Pour Over the Birds if you have Enough Clarify some more let the Butte be near a inch thick above the Birds you may do all sorts of fowles this way Wild fowle should be Bond but that as you please ---
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To Collar Beef Take a thin Piece of Flank Beef strip the skin to the end beat it with a Rolling Pin then dissolve a quart of salt peter in five [qrt?] of water strain it put the Beef in Let it lay five days turning it then take a qr oz cloves cloves nutmeg a little mace little Pepper Beat very fine a handfull of thime stript of the stalks mix it with the spice strow all over the Beef lay on the skin again then Roll it on very close tie it hard with tape then put into an pot with a Pint of Claret Bake it in the over with Bread --- --- To Pot Pigons or fowls Cut of there Legs draw them wipe them with a cloth but don't wash them season them pretty well with Pepper and salt put them in a Pot with as much Butter as you think will cover them when melted and Baked very tender drain them very dry from the Gravy lay them on a cloth that will suck up all the Gravy seasion them with salt mace Cloves & Pepper Beat very fine put then down close in a pot take the Butter when Cold Clear from the Gravy set it before the fire to melt & Pour Over the Birds if you have Enough Clarify some more let the Butte be near a inch thick above the Birds you may do all sorts of fowles this way Wild fowle should be Bond but that as you please ---
Szathmary Culinary Manuscripts and Cookbooks
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