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James Doak cookbook: The art of cookery, circa 1760s
Page 6
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Sauce for A Turky. For a Turkey good gravy in the dish; and either Bread or Onion Sauce in the Bason Sauce for Fowls To fowls you should put good gravy in the Dish, and either Bread or Egg Sauce in a Bason Sauce for Ducks. For ducks a little gravy in the Dish and Onion in the Cup if liked. Sauce for Pheasants and Partridges Pheasants and Partridges should have gravy in the dish and Bread Sauce in the Cup. Sauce for Larks Larks, roast them, and for Sauce have Crumbs of Breads; done thus: take a Sauce-pan or Stew pan and Some Butter; when melted, have a good piece of Bread, and rub it in a Clean Cloth to Crumbs, then throw it into your Pan; keep stirring them about till they are Brown. Then throw them into a Sieve to drain, and lay them around your Larks. To Roast Woodcocks and Snipes Put them on a Little Spit: take a round of a three-penny loaf and toast it Brown. then lay it in a Dish under the Birds, baste them with a little Butter, and let the [Trale?] drop on the Toast: when they are roasted put the Toast in the Dish
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Sauce for A Turky. For a Turkey good gravy in the dish; and either Bread or Onion Sauce in the Bason Sauce for Fowls To fowls you should put good gravy in the Dish, and either Bread or Egg Sauce in a Bason Sauce for Ducks. For ducks a little gravy in the Dish and Onion in the Cup if liked. Sauce for Pheasants and Partridges Pheasants and Partridges should have gravy in the dish and Bread Sauce in the Cup. Sauce for Larks Larks, roast them, and for Sauce have Crumbs of Breads; done thus: take a Sauce-pan or Stew pan and Some Butter; when melted, have a good piece of Bread, and rub it in a Clean Cloth to Crumbs, then throw it into your Pan; keep stirring them about till they are Brown. Then throw them into a Sieve to drain, and lay them around your Larks. To Roast Woodcocks and Snipes Put them on a Little Spit: take a round of a three-penny loaf and toast it Brown. then lay it in a Dish under the Birds, baste them with a little Butter, and let the [Trale?] drop on the Toast: when they are roasted put the Toast in the Dish
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