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Frances Collins cookbook, 1825-1846
Page 80
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To jug Hare. Cut a hare to pieces but do not [?] it season it with an onion [diced?] fine thyme parsley savoury marjoram lemon peel pepper salt & half a nutmeg strew all these over your hare slice some fat bacon thin then put the hare into an earthen jug without any water & put a layer of hare. The layer of bacon [?] it close with a cloth tied on and cover with a tile put it in a pot of cold water & let it boil 3 hours then you take it up [stake?] in some fresh butter till melted, garnish with lemon ______ Onion Soup Take 1/2 [lb?] of butter put it in a stew pan on the fire let it all melt & boil it till it has done making a noise then have ready ten or a dozen middling onions peeled & cut small throw them into the butter & let them fry [a quarter of an hour?] then shake in a little flour & stir them round shake your pan & let them ditto a few minutes longer then pour in a qrt or three pints of boiling water stir them round, then surface of upper crusts the stalest bread
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To jug Hare. Cut a hare to pieces but do not [?] it season it with an onion [diced?] fine thyme parsley savoury marjoram lemon peel pepper salt & half a nutmeg strew all these over your hare slice some fat bacon thin then put the hare into an earthen jug without any water & put a layer of hare. The layer of bacon [?] it close with a cloth tied on and cover with a tile put it in a pot of cold water & let it boil 3 hours then you take it up [stake?] in some fresh butter till melted, garnish with lemon ______ Onion Soup Take 1/2 [lb?] of butter put it in a stew pan on the fire let it all melt & boil it till it has done making a noise then have ready ten or a dozen middling onions peeled & cut small throw them into the butter & let them fry [a quarter of an hour?] then shake in a little flour & stir them round shake your pan & let them ditto a few minutes longer then pour in a qrt or three pints of boiling water stir them round, then surface of upper crusts the stalest bread
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