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Penelope Pemberton cookbook, Dec. 19, 1716
Page 126
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bakin & ye fat of ye goose will make yt buter it is bakt in it will not harden take up ye goose wipe it very well cut & pick out all ye thrid yt sowd it Lay it in a long pot yt will fit it & cover it with ye newe clarifide buter when it is through cold tie a paper over & ceep it in a coole plase ys will not ceep so longe a some outher poted meat ye goose must be layd in ye pot with ye brest downeward: yu may if yu plase take all ye lene out of scine of ye goose when ye have bond it beat it with ye pork & sason it & bothe ye sides of ye scine yn stufe it tie ye neck & sowe up ye lower part bake it & order it as ye outher To pot hare wash ye hare very well frome ye blod take of ye meat of ye bons being wipt very drie first sason it prity well with peper & salt put it close downe in a pot Let it stand 2 or 3 ouers yn chop all ye bons so as ye will ly flat Lay ym close one ye meat yn over ym a pound & halfe or 2 pound of butter tie a paper over & set it a sockin oven tel it be tender I think with brown bread will do well when it is tender take of all ye boons yn take ye hare clere
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bakin & ye fat of ye goose will make yt buter it is bakt in it will not harden take up ye goose wipe it very well cut & pick out all ye thrid yt sowd it Lay it in a long pot yt will fit it & cover it with ye newe clarifide buter when it is through cold tie a paper over & ceep it in a coole plase ys will not ceep so longe a some outher poted meat ye goose must be layd in ye pot with ye brest downeward: yu may if yu plase take all ye lene out of scine of ye goose when ye have bond it beat it with ye pork & sason it & bothe ye sides of ye scine yn stufe it tie ye neck & sowe up ye lower part bake it & order it as ye outher To pot hare wash ye hare very well frome ye blod take of ye meat of ye bons being wipt very drie first sason it prity well with peper & salt put it close downe in a pot Let it stand 2 or 3 ouers yn chop all ye bons so as ye will ly flat Lay ym close one ye meat yn over ym a pound & halfe or 2 pound of butter tie a paper over & set it a sockin oven tel it be tender I think with brown bread will do well when it is tender take of all ye boons yn take ye hare clere
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