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Penelope Pemberton cookbook, Dec. 19, 1716
Page 125
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To pot a goose Take a good fleshey goose singe it: yn bone it be carefoll yu cut not ye scine: turne it & sason with peper & salt: if yu plase yu may may ad to ye sasoning nutmeg greated powderd mase & a litle cloves: yn turne it agane & sason ye out side: yn take about 3 pound of young lane pork fre from scins scrape it very fine as yu do for bals: or cut it in smalle peeses & put it in a bole & beat it like pap: yn sason it with ye same sasonin yu did ye goose: to yr tast when well mixt stufe ye goose with it Lay most where it is most sciney tie ye neck scine togethe but not to close & sowe slitely lower part up but with corse thrid stufe not ye goose to foll: yn with yr hand make ye meat ly in ye goose yt ye goose will be its one natureal shape yn lay it in a long pot yt will about fit it Lay ye brst downeward yn cover it with 2 or 3 pound of buter as yu think it will take tie a paper over it set it in ye oven Let it have a prity sharpe boyle at first yn set it in a cooler part & Let it stewe tel it be anoufe: yn aganst it come out of ye oven butter clarifide as much as yu think it will take to cover it & a less long pot ye goose will be less with
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To pot a goose Take a good fleshey goose singe it: yn bone it be carefoll yu cut not ye scine: turne it & sason with peper & salt: if yu plase yu may may ad to ye sasoning nutmeg greated powderd mase & a litle cloves: yn turne it agane & sason ye out side: yn take about 3 pound of young lane pork fre from scins scrape it very fine as yu do for bals: or cut it in smalle peeses & put it in a bole & beat it like pap: yn sason it with ye same sasonin yu did ye goose: to yr tast when well mixt stufe ye goose with it Lay most where it is most sciney tie ye neck scine togethe but not to close & sowe slitely lower part up but with corse thrid stufe not ye goose to foll: yn with yr hand make ye meat ly in ye goose yt ye goose will be its one natureal shape yn lay it in a long pot yt will about fit it Lay ye brst downeward yn cover it with 2 or 3 pound of buter as yu think it will take tie a paper over it set it in ye oven Let it have a prity sharpe boyle at first yn set it in a cooler part & Let it stewe tel it be anoufe: yn aganst it come out of ye oven butter clarifide as much as yu think it will take to cover it & a less long pot ye goose will be less with
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