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John and Henry Locke cookery archive, item 1, 1852
Page 75
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Roasting Game. These are both dressed the same. Spit and well baste with butter. roast pheasants 1/2 an hour, partridge 13 minuites. put in the dish a little cullis with a spoonful of shalot sauce in. Serve with sweet and [bread?] sauce _____ Woodcocks & Snipes These birds are never drawn, when you have spitted them, toast a round of bread and let the trail or gut drop on it, baste with a little Butter when done lay them on the toasted bread. pour some rich gravy in the dish and serve hot. Woodcocks will take 20 minuites a Snipe 18 minuites _____ Venison a haunch will take 3 1/3 Hours Roasting plain gravy in dish. Sweet Sauce in boats.
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Roasting Game. These are both dressed the same. Spit and well baste with butter. roast pheasants 1/2 an hour, partridge 13 minuites. put in the dish a little cullis with a spoonful of shalot sauce in. Serve with sweet and [bread?] sauce _____ Woodcocks & Snipes These birds are never drawn, when you have spitted them, toast a round of bread and let the trail or gut drop on it, baste with a little Butter when done lay them on the toasted bread. pour some rich gravy in the dish and serve hot. Woodcocks will take 20 minuites a Snipe 18 minuites _____ Venison a haunch will take 3 1/3 Hours Roasting plain gravy in dish. Sweet Sauce in boats.
Szathmary Culinary Manuscripts and Cookbooks
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