The accomplisht cook or, The art & mystery of cookery by Robert May
Author:Robert May [May, Robert]
Language: eng
Format: epub
Tags: Cookery, English -- Early works to 1800
Published: 2007-09-27T16:00:00+00:00
To make a Paste for it.
Take a peck of flour by weight, and lay it on the pastery board, make a hole in the midst of the flour, and put to it five pound of good fresh butter, the yolks of six eggs and but four whites, work up the butter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste.
In this fashion of fallow deer you may bake goat, doe, or a pasty of venison.
To make meer sauce, or a Pickle to keep Venison in that is tainted.
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