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English cookbook, 1700
Page 24
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To Stew a goose let your Goose be fatt as for rosting & salted, & run the stumpt of the Legs thro the skin to keep e'm close by the sides, then have a little Mutton or beef Laid at the bottom of the pan & then over [...] the Goose & some [?]ons of meat or fat[?] put some parsley & sweet hearbs some Onion a little pepper over the Goose then cover it very close & let it stew till it's tender, then have ready some gravie wth Salery (that has been boiled in water) stew'd in it, then take your Goose up, & dish it, then poure on your sause, before you put it to sew, you must brown it wth butter as if it was fry'd 2 hours will stew it
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To Stew a goose let your Goose be fatt as for rosting & salted, & run the stumpt of the Legs thro the skin to keep e'm close by the sides, then have a little Mutton or beef Laid at the bottom of the pan & then over [...] the Goose & some [?]ons of meat or fat[?] put some parsley & sweet hearbs some Onion a little pepper over the Goose then cover it very close & let it stew till it's tender, then have ready some gravie wth Salery (that has been boiled in water) stew'd in it, then take your Goose up, & dish it, then poure on your sause, before you put it to sew, you must brown it wth butter as if it was fry'd 2 hours will stew it
Szathmary Culinary Manuscripts and Cookbooks
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