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John and Henry Locke cookery archive, item 1, 1852
Page 68
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more disagreeable to the eye or disreputable to the cook than the marks of a dirty spit left in the meats 3rd Salt or flour should never be put on meat before roasting as it only draws out the Juices. 4th That large pieces of Beef, loins or fillets of veal, Haunches of venison & c should have paper tied over the fat parts. and well basted while roasting, and to be taken off some time before it is done so as to admit of its being frothed up. the venison Haunch to have a thin paste made of flour and water put on under the paper, and taken off half an hour before it is done, for the purpose of coating it up.
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more disagreeable to the eye or disreputable to the cook than the marks of a dirty spit left in the meats 3rd Salt or flour should never be put on meat before roasting as it only draws out the Juices. 4th That large pieces of Beef, loins or fillets of veal, Haunches of venison & c should have paper tied over the fat parts. and well basted while roasting, and to be taken off some time before it is done so as to admit of its being frothed up. the venison Haunch to have a thin paste made of flour and water put on under the paper, and taken off half an hour before it is done, for the purpose of coating it up.
Szathmary Culinary Manuscripts and Cookbooks
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