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McQueen family cookbook item 4, Scotland, 1870s
Page 13
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quickly. Roll it out thin + cut it into biscuits. Put them on a greased tin and bake twenty minutes in a moderate oven. They may be baked on a girdle. Fowl trussed + roasted in the pan. Put 2 oz butter into a saucepan and let it get hot. Put in the fowl and brown it all over let it roast about an hour. It must be basted with the butter. Sauce for Fowl 1 oz flour 1 oz butter 1/2 lb good stock. Put the butter + flour in a pan with the stock. Stir it one way till thick enough. After boiling three minutes
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quickly. Roll it out thin + cut it into biscuits. Put them on a greased tin and bake twenty minutes in a moderate oven. They may be baked on a girdle. Fowl trussed + roasted in the pan. Put 2 oz butter into a saucepan and let it get hot. Put in the fowl and brown it all over let it roast about an hour. It must be basted with the butter. Sauce for Fowl 1 oz flour 1 oz butter 1/2 lb good stock. Put the butter + flour in a pan with the stock. Stir it one way till thick enough. After boiling three minutes
Szathmary Culinary Manuscripts and Cookbooks
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