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English cookbook, 1700
Page 55
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wth flower, so as it will hang a bout e'm, then dip e'm in it, & have driping boiling on the fire, & put e'm into it, & let e'm fry till thay'r brown, then serve e'm up wth butter in a sauser To pot venison Take your venison & beat it wth a roling pin & salt it wth Salt Peter & bay salts wth a good quantity of comon salt & season it wth mace & cloves & pepper & so let it be one peece upon another two days, then bake it with a good quantity of butter & some bay leaves cover it wth a stone & let it bake in a hott Oven four houres, then
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wth flower, so as it will hang a bout e'm, then dip e'm in it, & have driping boiling on the fire, & put e'm into it, & let e'm fry till thay'r brown, then serve e'm up wth butter in a sauser To pot venison Take your venison & beat it wth a roling pin & salt it wth Salt Peter & bay salts wth a good quantity of comon salt & season it wth mace & cloves & pepper & so let it be one peece upon another two days, then bake it with a good quantity of butter & some bay leaves cover it wth a stone & let it bake in a hott Oven four houres, then
Szathmary Culinary Manuscripts and Cookbooks
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