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Dr. J. C. Smith family household and medical book, 1847
Page 20
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20 To Stew a Shoulder of any Venison - from Mr Phillips - George Street - 1843 Let the meat hang till you think proper to dress it, take out the bone and beat the meat with a rolling pin- lay some slices of mutton flat, that have lain a few hours in a little port wine among it. Sprinkle a little pepper + all spice over it in fine powder. Roll it up light & tie it. Set it in a stew pan that will only just hold it with some mutton or beef gravy (not strong) half a pint of port wine and some pepper + all spice - Simmer it close corned, and as slow as you can, for three or four hours - When quite tender take off the tape - set the meat on a dish + strain the gravy over it. Serve with currant jelly sauce. Water Biscuits as made by Gilly 1 lb of Flour The yoke of one egg and a little salt. Mix well with cold water into a stiff paste - heat it well for a good quarter of an hour then roll it out extremely thin and Bake in a moderate oven. 2 June 143
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20 To Stew a Shoulder of any Venison - from Mr Phillips - George Street - 1843 Let the meat hang till you think proper to dress it, take out the bone and beat the meat with a rolling pin- lay some slices of mutton flat, that have lain a few hours in a little port wine among it. Sprinkle a little pepper + all spice over it in fine powder. Roll it up light & tie it. Set it in a stew pan that will only just hold it with some mutton or beef gravy (not strong) half a pint of port wine and some pepper + all spice - Simmer it close corned, and as slow as you can, for three or four hours - When quite tender take off the tape - set the meat on a dish + strain the gravy over it. Serve with currant jelly sauce. Water Biscuits as made by Gilly 1 lb of Flour The yoke of one egg and a little salt. Mix well with cold water into a stiff paste - heat it well for a good quarter of an hour then roll it out extremely thin and Bake in a moderate oven. 2 June 143
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