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James Doak cookbook: The art of cookery, circa 1760s
Page 8
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A Second Way to Roast a Leg of Mutton Stuff a Leg of mutton with mutton Suet, Salt, Pepper, Nutmeg & yolks of Eggs then Roast it & stick it all over with Cloves, and when it is about half done cut off some of the under Side of the fleshy End in little Bits. put these into a Pipkin with a Pint of Oysters, Liquour & all. a little Salt & mace, and half a pint of hot Water; stew them till half the Liquour is Wasted. then put in a piece of Butter rool'd in flour, Shake all together, and When the Mutton is Enough take it up. pour this Sauce to it and send it to Table To make an Orange Fool Take the Juce of 6 oranges and 6 Eggs well beaten a pint of Cream, a 1/4" of sugar, a little Cinamon & nutmeg, mix all together and keep stirring over a slow fire till it is thick, then put in a little piece of Butter, and keep stirring till Cold and dish it up To make a White Pot Take two Quarts of new milk, 8 Eggs, and half the Whites beat up with a little Rose Water. A Nutmeg, 1/4" Sugar, cut a penny-loaf in very thin Slices, and put your milk and Eggs over: put a little bit of Sweet Butter of the Top. put it in a slow Oven half an hour To make Baked Custards one pint of Cream boil'd with mace & Cinnamon: when cold take 4 Eggs, 2 Whites left out, a little Rose and orange-flower Water and Sack. Nutmeg & Sugar to your Palate, and mix them Well to gether and bake them in China Cups Lemon Cream Take five large lemons, pare them as thin as possible. Steep them all Night in 20 Spoon fulls of Spring-Water with the juce of ye lemons then strain it thro a Jelly-Bag into a Silver Sauce-pan if you have one
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A Second Way to Roast a Leg of Mutton Stuff a Leg of mutton with mutton Suet, Salt, Pepper, Nutmeg & yolks of Eggs then Roast it & stick it all over with Cloves, and when it is about half done cut off some of the under Side of the fleshy End in little Bits. put these into a Pipkin with a Pint of Oysters, Liquour & all. a little Salt & mace, and half a pint of hot Water; stew them till half the Liquour is Wasted. then put in a piece of Butter rool'd in flour, Shake all together, and When the Mutton is Enough take it up. pour this Sauce to it and send it to Table To make an Orange Fool Take the Juce of 6 oranges and 6 Eggs well beaten a pint of Cream, a 1/4" of sugar, a little Cinamon & nutmeg, mix all together and keep stirring over a slow fire till it is thick, then put in a little piece of Butter, and keep stirring till Cold and dish it up To make a White Pot Take two Quarts of new milk, 8 Eggs, and half the Whites beat up with a little Rose Water. A Nutmeg, 1/4" Sugar, cut a penny-loaf in very thin Slices, and put your milk and Eggs over: put a little bit of Sweet Butter of the Top. put it in a slow Oven half an hour To make Baked Custards one pint of Cream boil'd with mace & Cinnamon: when cold take 4 Eggs, 2 Whites left out, a little Rose and orange-flower Water and Sack. Nutmeg & Sugar to your Palate, and mix them Well to gether and bake them in China Cups Lemon Cream Take five large lemons, pare them as thin as possible. Steep them all Night in 20 Spoon fulls of Spring-Water with the juce of ye lemons then strain it thro a Jelly-Bag into a Silver Sauce-pan if you have one
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