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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 3
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Meats Roast Venison Mrs. A Hathaway Put the Venison into port wine over night filling the surface with cloves. Baste it frequently. By the next morning (before spilting it) when ready for the oven put over it buttered letter to (per?) to prevent its browning too much. Roast it two hours-baste it with the wine it lay in, do it moderately. Gravy for the same Boil 1 lb Fresh Beef with one or two onions and cloves for two hours. Take out the Beef and onions, add nutmeg. Mace and a tea cup of currant Jelly. Port wine, pepper and salt to your taste. Oyster Sauce Mrs. Russell Strain the oysters from the leqie or boil it up with Mace. when near done throw in the oysters. Season with wine, salt, butter, flower and milk
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Meats Roast Venison Mrs. A Hathaway Put the Venison into port wine over night filling the surface with cloves. Baste it frequently. By the next morning (before spilting it) when ready for the oven put over it buttered letter to (per?) to prevent its browning too much. Roast it two hours-baste it with the wine it lay in, do it moderately. Gravy for the same Boil 1 lb Fresh Beef with one or two onions and cloves for two hours. Take out the Beef and onions, add nutmeg. Mace and a tea cup of currant Jelly. Port wine, pepper and salt to your taste. Oyster Sauce Mrs. Russell Strain the oysters from the leqie or boil it up with Mace. when near done throw in the oysters. Season with wine, salt, butter, flower and milk
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