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Miss Collins recipe collection manuscript, 19th century?
Page 28
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28 To roast a Hare When the skin, and every bit of blood is taken from the inside of the Hard, soak it in water with a little salt and hour, then wipe it dry & hang it up by the head to drain, Make a large roll of stuffing with crumbled bread, sweet herbs chopped fine, lemon peel, pepper, salt, grated nutmeg, and an anchovy. mix it with an egg. stuff, truss, and put it to the fire, basting it continually with clarified beef suet, for the common method of using milk makes it hard & dry. when about half done pin a piece of paper round the middle, and keep up a brisk fire about a quarter of an hour before it is ready, dredge it with pale bread [raspings?] mixed with flour, (having taken off the paper) throw away the dripping, & baste it with fresh butter to make a nice froth, serve it with plenty of good gravy. an hour will roast it.
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28 To roast a Hare When the skin, and every bit of blood is taken from the inside of the Hard, soak it in water with a little salt and hour, then wipe it dry & hang it up by the head to drain, Make a large roll of stuffing with crumbled bread, sweet herbs chopped fine, lemon peel, pepper, salt, grated nutmeg, and an anchovy. mix it with an egg. stuff, truss, and put it to the fire, basting it continually with clarified beef suet, for the common method of using milk makes it hard & dry. when about half done pin a piece of paper round the middle, and keep up a brisk fire about a quarter of an hour before it is ready, dredge it with pale bread [raspings?] mixed with flour, (having taken off the paper) throw away the dripping, & baste it with fresh butter to make a nice froth, serve it with plenty of good gravy. an hour will roast it.
Szathmary Culinary Manuscripts and Cookbooks
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