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John and Henry Locke cookery archive, item 1, 1852
Page 70
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Roasting Beef a piece 10 pounds will take an hour and half. a piece 20 pounds 3 Hours and so on in proportion. serve with potatoes, brocoli, & scraped HRadish _____ Mutton, a leg of 8 pounds a leg will take an hour and half a shoulder nearly as much as a leg. a neck an hour, a breast half an hour, a saddle two Hours or more. serve with onion sauce greens, brocoli &c _____ Lamb roast in proportion to the mutton before a quick fire. a forequarter must have the shoulder raised a little butter, pepper, and the Juice of a lemon squeezed in and replaced. Mint sauce. Green peas & c always put the plain gravy in the dish for roasted meats.
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Roasting Beef a piece 10 pounds will take an hour and half. a piece 20 pounds 3 Hours and so on in proportion. serve with potatoes, brocoli, & scraped HRadish _____ Mutton, a leg of 8 pounds a leg will take an hour and half a shoulder nearly as much as a leg. a neck an hour, a breast half an hour, a saddle two Hours or more. serve with onion sauce greens, brocoli &c _____ Lamb roast in proportion to the mutton before a quick fire. a forequarter must have the shoulder raised a little butter, pepper, and the Juice of a lemon squeezed in and replaced. Mint sauce. Green peas & c always put the plain gravy in the dish for roasted meats.
Szathmary Culinary Manuscripts and Cookbooks
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