The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    *) ‘ i ml f ; : ‘ely, To reap a tana a Goose. ak. r ‘dis TH MIO’ O87, 3 WHEN your goole | is ready ‘Satie: put in finge it well , dutt it. with flour, bafte .it: well with freth butter, bafte it. three or. four; different three quarters of an hour to roaft it ; when you think it isenough, dredge it with Abeer, bafte it till it is.a fine froth, and. your .goofe a nice brown, and dith it up. with a little brown gtavy ‘round the’ wily, of your ditt. wok gece! BIO a 7 kal 4 | ok fe i) sceoe jusad (TE GAR ft haa Me Tit bet PUT, *, ied Te bide SAUCE Sor a Garey Goose. ay, TAKE fome, crltah butter; put in-a.{poonful of the: juice of , forrel, a little {ugar,. a few: cod- led gooleberries, pour it into your fauce- boats, and fend it hot to, the, tablesois JL 19V09- ata | wort To roaft a@ STUBBLE Goose. CHOP ‘a few’ fage leaves” eee two onions ery fing, mix’ them swith a. good lump ‘of but- tery a tea; fpoonful, of} pepper,.andstwo of; fale, put it in your.goofe, then {pit itrandday it dowd, fingg it well, duft.it, with flour; when Jit as thoroughly. . hot bafte sit with, ichadamacnne'? | be,a large .one it, will require an:hourand)a half before. a good. clear fire; whem it iss enough dredge and .batte it, pellaout the {pity!and: ina little. boiling Wate. iib-quol # oi ou moods w Jyhuaranad S> eee
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