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John and Henry Locke cookery archive, item 1, 1852
Page 72
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Roasting Poultry Turkeys Stuff the turkey with forcemeat, truss and paper it. when nearly done take off the paper and froth it up of a nice brown. Serve with small sausages, Rissoles or mushroom Sauce. if a turkey polt lard the breast and serve with bread sauce. Roast an hour and Half. observe to draw out the sinues of the legs. _____ Fowls & Chickens Singe and truss them. roast them of a light brown and froth up. Fowls will take 1/2 an hour and Small chickens 15 minuites. if they are large 20 minuites. Serve fowls with gravy, celery, or mushroom sauce. and chickens with parsley & Butter over them and mushroom
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Roasting Poultry Turkeys Stuff the turkey with forcemeat, truss and paper it. when nearly done take off the paper and froth it up of a nice brown. Serve with small sausages, Rissoles or mushroom Sauce. if a turkey polt lard the breast and serve with bread sauce. Roast an hour and Half. observe to draw out the sinues of the legs. _____ Fowls & Chickens Singe and truss them. roast them of a light brown and froth up. Fowls will take 1/2 an hour and Small chickens 15 minuites. if they are large 20 minuites. Serve fowls with gravy, celery, or mushroom sauce. and chickens with parsley & Butter over them and mushroom
Szathmary Culinary Manuscripts and Cookbooks
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