Transcribe
Translate
English cookbook, 1799
Page 172
More information
digital collection
archival collection guide
transcription tips
Paste for Raised Pies 1 gill of new milk, a quarter of a pound of mutton suit, three ounces of Butter, one pound of flour, shred the suit fine, boil it with the butter in the milk, strain it on the flour and work it into a stiff paste, then put it into the pan and set it to the fire half an hour, till you prepare the meat. Parboiled leg of pork Salt the leg of pork, & let it lay 3 days boil it gently, 2 hours, then skin it and Roast 1/2 an hour to make it a nice light Brown, cut some onions & sage as for a goose
Saving...
prev
next
Paste for Raised Pies 1 gill of new milk, a quarter of a pound of mutton suit, three ounces of Butter, one pound of flour, shred the suit fine, boil it with the butter in the milk, strain it on the flour and work it into a stiff paste, then put it into the pan and set it to the fire half an hour, till you prepare the meat. Parboiled leg of pork Salt the leg of pork, & let it lay 3 days boil it gently, 2 hours, then skin it and Roast 1/2 an hour to make it a nice light Brown, cut some onions & sage as for a goose
Szathmary Culinary Manuscripts and Cookbooks
sidebar
