DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 339

To make Frost or Icing for Cakes
To 1 1/2 of sugar finely pounded and sifted, add the whites of 8 well beaten eggs very gradually, and mix with it the juice of a small lemon. When it has been beaten very light and white, place the cake before the fire, pour the icing over it & smooth the top and sides with the back of a spoon - 
To jug a hare - 
Skin the hare, rub it but dont wash it - Cut off the shoulders and the legs - split the back down - and cut each side into three or four pieces - put it into an earthen pot with one pint of water - a quarter of a pound of butter - 4 onions - a peice of mace - some whole black pepper - a bunch of parsley and Thyme - tye them up - put the pot into a pan of water - let it stew till the hare is tender - add port wine or ketchup to the gravy It requires a little flour the thicken the gravy -

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To make Frost or Icing for Cakes To 1 1/2 of sugar finely pounded and sifted, add the whites of 8 well beaten eggs very gradually, and mix with it the juice of a small lemon. When it has been beaten very light and white, place the cake before the fire, pour the icing over it & smooth the top and sides with the back of a spoon - To jug a hare - Skin the hare, rub it but dont wash it - Cut off the shoulders and the legs - split the back down - and cut each side into three or four pieces - put it into an earthen pot with one pint of water - a quarter of a pound of butter - 4 onions - a peice of mace - some whole black pepper - a bunch of parsley and Thyme - tye them up - put the pot into a pan of water - let it stew till the hare is tender - add port wine or ketchup to the gravy It requires a little flour the thicken the gravy -