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Catherine Russell cookbook, ca. 1740s
Page 4
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A Shoulder of Mutton Hash Half roast it at a quick fire & cut it in thin pieces & Strew it it in made Gravie Sweet Marjoram Time whole pepper an Onian & Cloves & Anchovies Some Oysters and half a [Semen] sliced Strew all these together with the Meat [at] it is and then take 3 or 4 Yolks of Eggs put it into the Dish with some butter and some Sippetts To Roast a Hare with a Pudding in her Belly Take a half a penny Loaf grate it & anchovies a quart of a pound of Butter a Nutmegg and a little Salt time winter Savory and pastly and roub it up put it into the Belly of the Hare then Rost it and take half a pint of made gravy a quarter of Clarett and white wine and 2 or 3 Anchovies then when the Hare is Enough take out the puding & put it into the sauce to thicken lay the Hare in the dish and pour it in
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A Shoulder of Mutton Hash Half roast it at a quick fire & cut it in thin pieces & Strew it it in made Gravie Sweet Marjoram Time whole pepper an Onian & Cloves & Anchovies Some Oysters and half a [Semen] sliced Strew all these together with the Meat [at] it is and then take 3 or 4 Yolks of Eggs put it into the Dish with some butter and some Sippetts To Roast a Hare with a Pudding in her Belly Take a half a penny Loaf grate it & anchovies a quart of a pound of Butter a Nutmegg and a little Salt time winter Savory and pastly and roub it up put it into the Belly of the Hare then Rost it and take half a pint of made gravy a quarter of Clarett and white wine and 2 or 3 Anchovies then when the Hare is Enough take out the puding & put it into the sauce to thicken lay the Hare in the dish and pour it in
Szathmary Culinary Manuscripts and Cookbooks
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