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English cookbook, 1750-1780
Page 124
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To make Lip Salve Take a Pennyworth of Alkame Root, steep it in four Spoonfuls of sweet Oyl for two Days, then strain it thro' a Muslin Bag, put to it two Pennyworth of Virgins Wax & a little Parmacele; Melt it & put in 3 Drops of Natural Balsom. To Stew a Hare the Norfolk way Cut the Hare in Peices take as much strong gravy as will cover it, put in an Onion, stuck with two or Three Cloves, a little Mace & whole pepper, when it is tenter take the Hare out, & strain the liquor off, then put it two anchovies washed clean & cut small, a peice of Butter with a little of Flower to thicken it, a little onion shred very fine, half a pint of red Port - lett them all Boyl, then put in the
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To make Lip Salve Take a Pennyworth of Alkame Root, steep it in four Spoonfuls of sweet Oyl for two Days, then strain it thro' a Muslin Bag, put to it two Pennyworth of Virgins Wax & a little Parmacele; Melt it & put in 3 Drops of Natural Balsom. To Stew a Hare the Norfolk way Cut the Hare in Peices take as much strong gravy as will cover it, put in an Onion, stuck with two or Three Cloves, a little Mace & whole pepper, when it is tenter take the Hare out, & strain the liquor off, then put it two anchovies washed clean & cut small, a peice of Butter with a little of Flower to thicken it, a little onion shred very fine, half a pint of red Port - lett them all Boyl, then put in the
Szathmary Culinary Manuscripts and Cookbooks
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