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John and Henry Locke cookery archive, item 1, 1852
Page 69
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5th mutton and lamb should be roasted before a quick fire. veal requires particular care to keep it of a light Brown colour and should be well done. pork as well as veal should be well done. but beef or mutton if a little underdone may be dispensed with all kinds of wild fowls should be down before a brisk fire and when frothy are done enough. tame fowls require more roasting than wild ones. but they must be roasted before a strong fire. pigs and geese must be turned quick and often basted. Hares and rabbits require much care otherwise the middle will be done before the ends. Observe in roasting any article always allow more time for it in frosty than in mild weather.
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5th mutton and lamb should be roasted before a quick fire. veal requires particular care to keep it of a light Brown colour and should be well done. pork as well as veal should be well done. but beef or mutton if a little underdone may be dispensed with all kinds of wild fowls should be down before a brisk fire and when frothy are done enough. tame fowls require more roasting than wild ones. but they must be roasted before a strong fire. pigs and geese must be turned quick and often basted. Hares and rabbits require much care otherwise the middle will be done before the ends. Observe in roasting any article always allow more time for it in frosty than in mild weather.
Szathmary Culinary Manuscripts and Cookbooks
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