To Stew Wild Fowl

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 006

Originalrezept:

Half roast them, and cut them in Pieces, set them over a Chafing Dish of Coals, with Half a Pint of Claret, and as much good Gravy, which must be first boil’d and season’d with Eschallot and Spice. Let it stew in this Liquor till it is high colou’d and well mixed, and they eat better than off the Spit.

Übersetzung:

Geschmortes Wildgeflügel

Kategorisierung:

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Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Stew Wild Fowl", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 006,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-stew-wild-fowl (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.