Willkommen
Sie befinden sich auf der Plattform zur historischen Rezeptforschung der Gastrosophie des Fachbereichs Geschichte an der Universität Salzburg. Die Datenbank dient als Sammlung historischer Kochbücher und Kochbuchhandschriften (vornehmlich aus der Barockzeit) und soll vor allem bei der quellenübergreifenden Auswertung sowie Analyse dieser unterstützen.
13918
Rezepte in der Datenbank
20
Kochbuchquellen
Rezeptinspiration des Augenblicks:
To make Venison Pasty
Bone the Haunch or Side of Venison, and clean it from the Sinews or Skin; then proportion it for your Pasty by taking from one Part and ading to another, till it is of an equal Thickness; then season it with Pepper and Salt, and let it lie till the Pasty is ready. To make your Pasty, take a Peck of fine Flour, six Pounds of Butter, a Dozen of Eggs; rub the butter in your Flor; beat your Eggs, and wash them in cold Water; make up your Paste pretty stiff; then drive it out for your Pasty. Let it be Half an Inch thick; put under it two or three Sheets of Cap Paper well flour'd; then take two Pounds of Beef-Suet shred very fine; proportion it on the Bottom to the Breadth of your Venison, and leave a Border round your Venison three Fingers broad; wash that Border over with an Egg beaten; then lay a Border of your Paste on the Place you wash'd, and lay your Venison on the Suet; put a little Seasoning on the Top, a few Grains of whole Pepper and two Pounds of fresh Butter; then turn over your other Sheet of Paste, and close your Pasty. Garnish it at the Top as you think proper, make a Vent-hole in the Middle and set it in the Oven. It will require five or six Hours baking: then break all the Bones, wash them and add other Bones; season them with Pepper and Salt, and put them with a Quart of Water and Half a Pound of Butter in a Pan or earthen Pot; cover it over with coarse Paste, and set it in the Oven with your Pasty. When your Pasty is drawn and dish'd, fill it up with the Gravy that came from the Bones.
Bone the Haunch or Side of Venison, and clean it from the Sinews or Skin; then proportion it for your Pasty by taking from one Part and ading to another, till it is of an equal Thickness; then season it with Pepper and Salt, and let it lie till the Pasty is ready. To make your Pasty, take a Peck of fine Flour, six Pounds of Butter, a Dozen of Eggs; rub the butter in your Flor; beat your Eggs, and wash them in cold Water; make up your Paste pretty stiff; then drive it out for your Pasty. Let it be Half an Inch thick; put under it two or three Sheets of Cap Paper well flour'd; then take two Pounds of Beef-Suet shred very fine; proportion it on the Bottom to the Breadth of your Venison, and leave a Border round your Venison three Fingers broad; wash that Border over with an Egg beaten; then lay a Border of your Paste on the Place you wash'd, and lay your Venison on the Suet; put a little Seasoning on the Top, a few Grains of whole Pepper and two Pounds of fresh Butter; then turn over your other Sheet of Paste, and close your Pasty. Garnish it at the Top as you think proper, make a Vent-hole in the Middle and set it in the Oven. It will require five or six Hours baking: then break all the Bones, wash them and add other Bones; season them with Pepper and Salt, and put them with a Quart of Water and Half a Pound of Butter in a Pan or earthen Pot; cover it over with coarse Paste, and set it in the Oven with your Pasty. When your Pasty is drawn and dish'd, fill it up with the Gravy that came from the Bones.