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John and Henry Locke cookery archive, item 1, 1852
Page 74
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Larks and other Small birds stuff them like pigeons. tie them on a skewer and then tie the skewer on a spit. roast 10 minuites, put breadcrumbs fried in butter between each and pour melted butter over them with sharp sauce _____ Rabbits stuff these with bread crumbs, salt, pepper, nutmeg, mace, parsley and sweet herbs, and the liver chopt fine. mix it with two eggs, little cream, and a lump of butter. Sew them up. Spit them case them with fat bacon. Roast 1/2 an hour froth up and serve with parsley and butter. (take off the bacon). if you roast it hare fashion lard it, and serve with Sweet Sauce if you do not lard it serve with white sauce.
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Larks and other Small birds stuff them like pigeons. tie them on a skewer and then tie the skewer on a spit. roast 10 minuites, put breadcrumbs fried in butter between each and pour melted butter over them with sharp sauce _____ Rabbits stuff these with bread crumbs, salt, pepper, nutmeg, mace, parsley and sweet herbs, and the liver chopt fine. mix it with two eggs, little cream, and a lump of butter. Sew them up. Spit them case them with fat bacon. Roast 1/2 an hour froth up and serve with parsley and butter. (take off the bacon). if you roast it hare fashion lard it, and serve with Sweet Sauce if you do not lard it serve with white sauce.
Szathmary Culinary Manuscripts and Cookbooks
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