DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 126

Downward, ty them down close, and when They are baked take them out of the pott and Putt them into another pott with their breast Upwards, keep back the Gravy and if there is not Butter enough to Cover them an Inch above The Pigeons clarrifie as much as will, Sett Them In your Celler for use.
To Pott Geese.
Bone and Season them high with Salt and pepper Lay their breasts downwards in the pott then bake Them well and breake in 2 pounds of butter and When they come out of the Oven, place them in a Nother pott with their breast upwards pour out All the butter, keep back the Gravy, and clarrifie As much Gravy as will cover them an Inch Above the Geese, put a Paeer over them and Set them in the Celler.
To Pott a Hare.
Drain, dry him in a clean cloth, from the Bloud, then cut it into quarters Season it High with Salt and Pepper, beaten mace and Nut-meg, put it into a pott with about a Pound of fresh butter, a bay leafe or 2, and When it comes out of the Oven take out The bones, and put it into a Morter and beat It fine, pour Some butter into it as you beat It and mix it well together with your hand And pour out all the butter Clean, from the Gravy And if not butter enough clarrifie as much More as will cover it an Inch above the Hare, Set it in your Celler.
To Collar Beef.
Take a large flak of beef beat it with the Roling pin to make it ly flat and even cut
it

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Downward, ty them down close, and when They are baked take them out of the pott and Putt them into another pott with their breast Upwards, keep back the Gravy and if there is not Butter enough to Cover them an Inch above The Pigeons clarrifie as much as will, Sett Them In your Celler for use. To Pott Geese. Bone and Season them high with Salt and pepper Lay their breasts downwards in the pott then bake Them well and breake in 2 pounds of butter and When they come out of the Oven, place them in a Nother pott with their breast upwards pour out All the butter, keep back the Gravy, and clarrifie As much Gravy as will cover them an Inch Above the Geese, put a Paeer over them and Set them in the Celler. To Pott a Hare. Drain, dry him in a clean cloth, from the Bloud, then cut it into quarters Season it High with Salt and Pepper, beaten mace and Nut-meg, put it into a pott with about a Pound of fresh butter, a bay leafe or 2, and When it comes out of the Oven take out The bones, and put it into a Morter and beat It fine, pour Some butter into it as you beat It and mix it well together with your hand And pour out all the butter Clean, from the Gravy And if not butter enough clarrifie as much More as will cover it an Inch above the Hare, Set it in your Celler. To Collar Beef. Take a large flak of beef beat it with the Roling pin to make it ly flat and even cut it