Transcribe
Translate
English cookbook, 1820
Page 119
More information
digital collection
archival collection guide
transcription tips
strain it thro' or very fine Sive till it is quite smooth and free from Almonds take care you don't boil it too much or the Almonds will turn to Oil. - To Jug a Hare Cut a Hare in pieces but do not wash it, season it with half an Onion, shred very fine, a Sprig of Thyme and a little Parsley all shred and as much Pepper and Salt as will be on a Shilling, half a Nutmeg and a little Lemon Peel, stir all these over the Fire and Slice half a Pd of Fat Bacon into pieces, then put your Hare into a Jug - a layer of Hare and the Bacon upon it and so do till the Jug if filled then Stop the Jug close so that none of the Steam can get out then
Saving...
prev
next
strain it thro' or very fine Sive till it is quite smooth and free from Almonds take care you don't boil it too much or the Almonds will turn to Oil. - To Jug a Hare Cut a Hare in pieces but do not wash it, season it with half an Onion, shred very fine, a Sprig of Thyme and a little Parsley all shred and as much Pepper and Salt as will be on a Shilling, half a Nutmeg and a little Lemon Peel, stir all these over the Fire and Slice half a Pd of Fat Bacon into pieces, then put your Hare into a Jug - a layer of Hare and the Bacon upon it and so do till the Jug if filled then Stop the Jug close so that none of the Steam can get out then
Szathmary Culinary Manuscripts and Cookbooks
sidebar
