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English cookbook, 1820
Page 224
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A Stuff 'or Leg of Mutton Take the flesh of a Leg of Mutton and preserve the Skin whole. Mince the flesh small with some Suet. then take grater'd Bread yolks of Eggs sweet herbs Nutmeg pepper Mace & Salt a little of each - mix them with the Meat and fill the Skin with them - Stew it well in the Oven with a little broth wine and two anchovies - when it is stew'd enough clear off the fat and Serve it up with the gravy that is about it. - An Ointment for the Mange One Ounce of Hellebon. half an Ounce of common Sulphur, half an Ounce of black Sulphur, one Gill of Train Oil half a Gill of Spirits of Turpentine - all Mix'd very well together - Rub the Dog with a Brush-dip'd in the mixture - and let it lye on a few days, and then let it be well wash'd with Soft Loaf To take off the offensive Smell and
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A Stuff 'or Leg of Mutton Take the flesh of a Leg of Mutton and preserve the Skin whole. Mince the flesh small with some Suet. then take grater'd Bread yolks of Eggs sweet herbs Nutmeg pepper Mace & Salt a little of each - mix them with the Meat and fill the Skin with them - Stew it well in the Oven with a little broth wine and two anchovies - when it is stew'd enough clear off the fat and Serve it up with the gravy that is about it. - An Ointment for the Mange One Ounce of Hellebon. half an Ounce of common Sulphur, half an Ounce of black Sulphur, one Gill of Train Oil half a Gill of Spirits of Turpentine - all Mix'd very well together - Rub the Dog with a Brush-dip'd in the mixture - and let it lye on a few days, and then let it be well wash'd with Soft Loaf To take off the offensive Smell and
Szathmary Culinary Manuscripts and Cookbooks
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