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James Doak cookbook: The art of cookery, circa 1760s
Page 17
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fry'd for Brown ones, and cut in little pieces To Ragoo a leg of Mutton Take all the Skin & fat off; cut it very thin the right way of the grain, then Butter your stew-pan, and shake some Flour into it, Slice half a Lemon & half an Onion, cut them very small, A little Bundle of Sweet Herbs, and a blade of mace. put all together with your meat into the pan, stir it a minute or 2. then put in 6 Spoonfulls of Gravy, and have ready an anchovy minced Small; mix it with some Butter & Flour. stir it alltogether for Six minutes. and then dish it up To make a Brown Fricasey you must take your Rabbits or Chickens and skin them; then cut them into small pieces; and rub them over with yolks of Eggs. have ready some grated Bread, a little beaten mace, and a little grated Nutmeg mixt together, and then rool them in it; put a little Butter in your Stew-pan, and when it is melted put in your meat. fry it to a fine Brown, take care they don't stick to the Bottom of the pan, then pour the Butter from them and put in half pint of gravy, a glass of red Wine. a few Mushrooms, or two Spoonfulls of the pickle a little Salt (if Wanted) and piece of Butter roold in Flour - turn over Leaf
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fry'd for Brown ones, and cut in little pieces To Ragoo a leg of Mutton Take all the Skin & fat off; cut it very thin the right way of the grain, then Butter your stew-pan, and shake some Flour into it, Slice half a Lemon & half an Onion, cut them very small, A little Bundle of Sweet Herbs, and a blade of mace. put all together with your meat into the pan, stir it a minute or 2. then put in 6 Spoonfulls of Gravy, and have ready an anchovy minced Small; mix it with some Butter & Flour. stir it alltogether for Six minutes. and then dish it up To make a Brown Fricasey you must take your Rabbits or Chickens and skin them; then cut them into small pieces; and rub them over with yolks of Eggs. have ready some grated Bread, a little beaten mace, and a little grated Nutmeg mixt together, and then rool them in it; put a little Butter in your Stew-pan, and when it is melted put in your meat. fry it to a fine Brown, take care they don't stick to the Bottom of the pan, then pour the Butter from them and put in half pint of gravy, a glass of red Wine. a few Mushrooms, or two Spoonfulls of the pickle a little Salt (if Wanted) and piece of Butter roold in Flour - turn over Leaf
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