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Anne Bayne booke [of recipes] circa 1700
Page 191
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(191) To roast a shoulder of mutton or venison in blood Take the blood of either deere or sheepe & strain it then put to it a little time & grated bread. then doe your meat all over with it. & when you see the blood begins to dry upon it. baist it with butter & make gravy sawce for it. To roast a shoulder of mutton stuft with oysters Take your shoulder of mutton & shred some oysters & stuf your shoulder of mutton with them then roast it & doe it over with grated bread & make gravy sawce.
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(191) To roast a shoulder of mutton or venison in blood Take the blood of either deere or sheepe & strain it then put to it a little time & grated bread. then doe your meat all over with it. & when you see the blood begins to dry upon it. baist it with butter & make gravy sawce for it. To roast a shoulder of mutton stuft with oysters Take your shoulder of mutton & shred some oysters & stuf your shoulder of mutton with them then roast it & doe it over with grated bread & make gravy sawce.
Szathmary Culinary Manuscripts and Cookbooks
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