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John and Henry Locke cookery archive, item 1, 1852
Page 73
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Sauce in boats. send asparagus on toasted bread with them with a little melted butter at the Bottom. _____ Geese and Ducks, Stuff them with Sage, onions, pepper, & salt sweat down in a pan with a lump of Butter. if you spit them you must not stuff them but keep it in the pan, and when done fill it in. Serve with apple sauce or a rich brown cullis with a little Shalot sauce put in. a middling size goose will take 1 hour 3/4 a duck 3/4 of an hour or better. _____ Pigeons stuff the craw of these with a lump of butter. a few bread crumbs and chopt parsley pepper & salt. roast 20 minuites serve with parsley and butter poured over them. if in season send asparagus with them
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Sauce in boats. send asparagus on toasted bread with them with a little melted butter at the Bottom. _____ Geese and Ducks, Stuff them with Sage, onions, pepper, & salt sweat down in a pan with a lump of Butter. if you spit them you must not stuff them but keep it in the pan, and when done fill it in. Serve with apple sauce or a rich brown cullis with a little Shalot sauce put in. a middling size goose will take 1 hour 3/4 a duck 3/4 of an hour or better. _____ Pigeons stuff the craw of these with a lump of butter. a few bread crumbs and chopt parsley pepper & salt. roast 20 minuites serve with parsley and butter poured over them. if in season send asparagus with them
Szathmary Culinary Manuscripts and Cookbooks
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