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Catherine Russell cookbook, ca. 1740s
Page 8
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To Make Venison of Beef Take a peice of the flanque of Beef and skin it very well then Season it with peper Salt Cloves Mace and Nutmeggs beat it very well take a quart of Clarett pour it over and let it Stand three days and 3 Nights then put it into Your Pasty take the Clarett and 4 or 5 Anchovies time and Winter Savory take some of the bones and skin and bits of meats and bake it and when it comes out of the Oven When you make the pasty put it in put in [two] pound of Beef Suett under & over it Pott Pigeons Take a doz:n of pigeons and bone them season em with pepper Salt and a little Nutmegg and a pound & 1/2 of butter bake in and take them out of Gravy and drain them drie and when they are cold put them into potts then take a pound of butter & the butter they are baked in but no Gravie and melt the butter and pour over them To Pott Beef Take the tenderest beef you can get beat it well in a Mort and 6 anchovies Lemon peel pepper Salt Cloves Mace and Nutmeggs to a pound of Beef a pound of Butter and put it in the bottom and top half a pint of Clarett and when it is baked drain it drie then take 1/2 a pound of Butter and the butter they were baked in and melt thick and pour over it Sauce for Roast Mutton Take a little Clarett and when tis a quarter roasted [pourt?] over it and pour off the fatt and take the Clarett and [Gravie?] a Little Time Winter Savory & 2 anchovies and boyle it up
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To Make Venison of Beef Take a peice of the flanque of Beef and skin it very well then Season it with peper Salt Cloves Mace and Nutmeggs beat it very well take a quart of Clarett pour it over and let it Stand three days and 3 Nights then put it into Your Pasty take the Clarett and 4 or 5 Anchovies time and Winter Savory take some of the bones and skin and bits of meats and bake it and when it comes out of the Oven When you make the pasty put it in put in [two] pound of Beef Suett under & over it Pott Pigeons Take a doz:n of pigeons and bone them season em with pepper Salt and a little Nutmegg and a pound & 1/2 of butter bake in and take them out of Gravy and drain them drie and when they are cold put them into potts then take a pound of butter & the butter they are baked in but no Gravie and melt the butter and pour over them To Pott Beef Take the tenderest beef you can get beat it well in a Mort and 6 anchovies Lemon peel pepper Salt Cloves Mace and Nutmeggs to a pound of Beef a pound of Butter and put it in the bottom and top half a pint of Clarett and when it is baked drain it drie then take 1/2 a pound of Butter and the butter they were baked in and melt thick and pour over it Sauce for Roast Mutton Take a little Clarett and when tis a quarter roasted [pourt?] over it and pour off the fatt and take the Clarett and [Gravie?] a Little Time Winter Savory & 2 anchovies and boyle it up
Szathmary Culinary Manuscripts and Cookbooks
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