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Penelope Pemberton cookbook, Dec. 19, 1716
Page 77
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To stewe a hare wash yr hare very well frome ye blud & wipe it very drie cut it in hansome peeses & so yt it will lie flat in yr frie pan frie ym being first sasond w salt frie it neere anoufe: yn have redy ye uper part of ye carkis & tuf scins broke to peeses & boyld to so much stronge brouth as yu think yr sholle want yn may fling in a fewe turnips cut in peese nere inch longe nor so thick as yr litle finger when ye have given tast anoufe flinge ym out some boyls ym tende & Lets ym be in clere yr brouth from ye bons: put to it a litle grose peper & salt to yr tast anchove some veale gravi: or outher give it a boyle ye peper will go to ye botom which yu may take out yn stewe ye hare in it tel yu think it is anoufe: yn put in buter & dust in a litle flower to thicken it Let it boyle so sarve it garnis with fine collops of fride bacon: hacke ye peses with ye back of a knife before yu frie ym to ly flat To stewe Rabets stewe ym ye same way yu do hare only put in no tornops & whot gravi yu put to ym besides there one Let it be veale & put in yallow rine of Lemon a litle
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To stewe a hare wash yr hare very well frome ye blud & wipe it very drie cut it in hansome peeses & so yt it will lie flat in yr frie pan frie ym being first sasond w salt frie it neere anoufe: yn have redy ye uper part of ye carkis & tuf scins broke to peeses & boyld to so much stronge brouth as yu think yr sholle want yn may fling in a fewe turnips cut in peese nere inch longe nor so thick as yr litle finger when ye have given tast anoufe flinge ym out some boyls ym tende & Lets ym be in clere yr brouth from ye bons: put to it a litle grose peper & salt to yr tast anchove some veale gravi: or outher give it a boyle ye peper will go to ye botom which yu may take out yn stewe ye hare in it tel yu think it is anoufe: yn put in buter & dust in a litle flower to thicken it Let it boyle so sarve it garnis with fine collops of fride bacon: hacke ye peses with ye back of a knife before yu frie ym to ly flat To stewe Rabets stewe ym ye same way yu do hare only put in no tornops & whot gravi yu put to ym besides there one Let it be veale & put in yallow rine of Lemon a litle
Szathmary Culinary Manuscripts and Cookbooks
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