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James Doak cookbook: The art of cookery, circa 1760s
Page 7
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lay the woodcocks on it, and have about a Quarter of a pint of gravy. pour it into a Dish, and Sit it over a lamp or Chaffing dish for 3 minutes, and send them to Table. you are to observe: we never take any thing out of a wood cock or Snipe To Roast a Pigeon Take some Parsley shred fine; A Piece of Butter as big as A Walnut a little Pepper and Salt; tie the Neck-End tight: tie a String round the Legs and Rump, and fasten the other side End to the top of the Chimney piece. Baste them with Butter, and when they are enough lay them in the Dish and they will Swim with gravy you may put them on a little Small Spit, and then tie Both Ends Close To Roast Venison Take a Haunch of Venison, and spit it. take 4 Sheets of White Paper. Butter them well, and rub about your Venison. then tie your Paper on with a Small String: and baste it very well all the time it is Roasting. if your fire is very good and brisk; 2 hours will do it; and: if a Small Haunch, an Hour & half. the Neck & Shouldier must be done in the Same manner, which will take an Hour & a half, and when it is Enough take off the Paper, and drudge it with a little flour just to make a froth; but you must be very quick, for fear the Fatt should melt, you must not put any Sauce in the Dish, but what comes off the meat, but have some very good gravy and put into your Sauce-boat or Bason you must always have Sweet Sauce with your Venison in another Bason. if it is a large Haunch it will take 2 hours & a half
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lay the woodcocks on it, and have about a Quarter of a pint of gravy. pour it into a Dish, and Sit it over a lamp or Chaffing dish for 3 minutes, and send them to Table. you are to observe: we never take any thing out of a wood cock or Snipe To Roast a Pigeon Take some Parsley shred fine; A Piece of Butter as big as A Walnut a little Pepper and Salt; tie the Neck-End tight: tie a String round the Legs and Rump, and fasten the other side End to the top of the Chimney piece. Baste them with Butter, and when they are enough lay them in the Dish and they will Swim with gravy you may put them on a little Small Spit, and then tie Both Ends Close To Roast Venison Take a Haunch of Venison, and spit it. take 4 Sheets of White Paper. Butter them well, and rub about your Venison. then tie your Paper on with a Small String: and baste it very well all the time it is Roasting. if your fire is very good and brisk; 2 hours will do it; and: if a Small Haunch, an Hour & half. the Neck & Shouldier must be done in the Same manner, which will take an Hour & a half, and when it is Enough take off the Paper, and drudge it with a little flour just to make a froth; but you must be very quick, for fear the Fatt should melt, you must not put any Sauce in the Dish, but what comes off the meat, but have some very good gravy and put into your Sauce-boat or Bason you must always have Sweet Sauce with your Venison in another Bason. if it is a large Haunch it will take 2 hours & a half
Szathmary Culinary Manuscripts and Cookbooks
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