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Susan Gilbert's late nineteenth century British cookery manuscript
Page 120
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butter must be mixed gradually during the beating. When reduced to a uniform and smooth consistance, put it into pots and cover the tops with butter melted and poured over them. To pot Hare After seasoning it with butter when cold, take the meat from the bone, beat it in a Marble Mortar, if not sufficiently seasoned add, salt, mace, pepper, nutmeg, and a piece of fresh butter, melted in a spoonful or 2 of gravy which comes from the Hare when it is all mixed well, put it in pans and melt butter, and pour on the tops of the jars, keep it covered up. To Salt Beef
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butter must be mixed gradually during the beating. When reduced to a uniform and smooth consistance, put it into pots and cover the tops with butter melted and poured over them. To pot Hare After seasoning it with butter when cold, take the meat from the bone, beat it in a Marble Mortar, if not sufficiently seasoned add, salt, mace, pepper, nutmeg, and a piece of fresh butter, melted in a spoonful or 2 of gravy which comes from the Hare when it is all mixed well, put it in pans and melt butter, and pour on the tops of the jars, keep it covered up. To Salt Beef
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