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Edward Kidder cookbook, ca. 1700
Page 41
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To Roast an hare Sot & lard it wth. bacon make for it a pudding of grated bread ye. hart & liver being perboyld & chopt small wth. beefsuet & sweetherbs mixt wth. marrow cream spice & eggs yn. sow up his belly & roast him wn. tis roasted let yor. butter be drawn up wth. cream gravy or clarret To Roast it wth. ye. Skin on Make ye. pudding a afore said sow up ye. belley & thurst yor. hand round him between his skin & his body & rub over his flesh wth. butter & spice & sow up ye. hole of ye. skin & roast him basting off him wth. boyling water & salt till tis above half roasted yn. let him dry & ye. skin smoak pull it off by pieces yn. bast him wth. butter drudg him wth. flower bread & spice sauce him as aforesaid & garnish ym. wth. slicd lemon
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To Roast an hare Sot & lard it wth. bacon make for it a pudding of grated bread ye. hart & liver being perboyld & chopt small wth. beefsuet & sweetherbs mixt wth. marrow cream spice & eggs yn. sow up his belly & roast him wn. tis roasted let yor. butter be drawn up wth. cream gravy or clarret To Roast it wth. ye. Skin on Make ye. pudding a afore said sow up ye. belley & thurst yor. hand round him between his skin & his body & rub over his flesh wth. butter & spice & sow up ye. hole of ye. skin & roast him basting off him wth. boyling water & salt till tis above half roasted yn. let him dry & ye. skin smoak pull it off by pieces yn. bast him wth. butter drudg him wth. flower bread & spice sauce him as aforesaid & garnish ym. wth. slicd lemon
Szathmary Culinary Manuscripts and Cookbooks
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