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John and Henry Locke cookery archive, item 1, 1852
Page 79
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Pork If fresh rub it two days previous with salt. when done serve with greens _____ Veal If a fillet stuff it as for roasting if a neck or knuckles, serve it with parsley & Butter or plain butter, with cauliflower & Greens _____ Boiling Poultry Turkey [Force?] a turkey as for roasting. truss it. Put it on in cold water. let it boil 3/4 Hour, dish up. pour a little oyster sauce over Serve the rest in boats, garnish with forcemeat balls, celery sauce may be used, _____ Fowls and Chicken boil fowls 1/2 hour, chickens 20 minuites. pour white sauce over. & serve with parsley & Butter
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Pork If fresh rub it two days previous with salt. when done serve with greens _____ Veal If a fillet stuff it as for roasting if a neck or knuckles, serve it with parsley & Butter or plain butter, with cauliflower & Greens _____ Boiling Poultry Turkey [Force?] a turkey as for roasting. truss it. Put it on in cold water. let it boil 3/4 Hour, dish up. pour a little oyster sauce over Serve the rest in boats, garnish with forcemeat balls, celery sauce may be used, _____ Fowls and Chicken boil fowls 1/2 hour, chickens 20 minuites. pour white sauce over. & serve with parsley & Butter
Szathmary Culinary Manuscripts and Cookbooks
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