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English cookbook, 1820
Page 290
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A Round of Beef of 25 pounds will take four hours to boil put in Cold Water A Leg of Mutton Three hours put in Cold Water A Turkey a large one Two hours put in boiling water A large fowl an hour a Chicken Twenty Minutes in hot water A Fillet of veal Three hours in hot water A Neck of Mutton Two hours in Cold Water A neck of veal an hour and a half in hot Water A large Leg of Pork four hours in Cold Water A Small Leg of Pork of Six pounds Two hours Cold Water. A Rump of Beef of 15 pounds Three hours A Calves head shoud be boiled an hour and half if a small one two hours if a large one, put into the Water cold and boiled in a Cloth
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A Round of Beef of 25 pounds will take four hours to boil put in Cold Water A Leg of Mutton Three hours put in Cold Water A Turkey a large one Two hours put in boiling water A large fowl an hour a Chicken Twenty Minutes in hot water A Fillet of veal Three hours in hot water A Neck of Mutton Two hours in Cold Water A neck of veal an hour and a half in hot Water A large Leg of Pork four hours in Cold Water A Small Leg of Pork of Six pounds Two hours Cold Water. A Rump of Beef of 15 pounds Three hours A Calves head shoud be boiled an hour and half if a small one two hours if a large one, put into the Water cold and boiled in a Cloth
Szathmary Culinary Manuscripts and Cookbooks
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