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Updated: June 8, 2025
Queen Labe next took up some of the water in a vessel, poured it into a basin that contained some flour; with which she made a paste, and kneaded it for a long time: then she mixed with it certain drugs which she took from different boxes, and made a cake, which she put into a covered baking-pan.
Having got the oven heated, we put in our baking-pan, with a piece of palm-leaf over it, and then closed up the hole with stones and earth. In a short time we again opened the mouth of the oven, when lo, and behold, our pan had burst asunder, and though the cakes were pretty well done, pieces of clay were sticking to them on every side.
Prepare them the same as for stewing. Place them in a baking-pan in a moderate oven. Season with salt, pepper, lemon juice and chopped parsley. Cook in the oven fifteen minutes, baste with butter. Arrange on a dish and pour the gravy over them.
Queen Labe next took up some of the water in a vessel, poured it into a basin that contained some flour; with which she made a paste, and kneaded it for a long time: then she mixed with it certain drugs which she took from different boxes, and made a cake, which she put into a covered baking-pan.
Put the baking-pan on the stove, having before this chopped the gizzard and heart fine, and mashed the liver, and put them in the gravy-tureen. Stir a tablespoonful of brown flour into the gravy in the pan, scraping up all the brown, and add slowly the water in which the giblets were boiled, which should be about a pint. Strain on to the chopped giblets, and taste to see if salt enough.
Two tender chickens cut in half, split down the back; place the pieces in a colander to drain well, after having been well salted; season with pepper; grease well the bottom of a baking-pan; add one stalk finely chopped celery, onion; lay the chicken on breast, side up; sprinkle lightly with flour, fat; two cups of hot water. Have the oven very hot when putting chickens in.
Mix well with bread-crumbs and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking-pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let bake until brown. Serve hot. Dutch Veal Stew. Season 3 pounds of veal with salt, pepper and lemon-juice.
Spits, square and round, and various sizes. Bearers. Crooks. Moulding boards for pastry. A boulting tub for meal. A little table. A spice cupboard. A chest for oatmeal. A trough. Hanging and other shelves. Here follows the return of pewter, brass, and other vessels belonging to the kitchen: Fire shoves and tongs. A cullender. A pewter baking-pan. Kettles of brass. A skillet. A brandeth.
Boil seven or eight potatoes, peel and let them stand several hours to dry; then grate them and add two eggs, salt and enough flour to make a dough thick enough to roll. Roll into long, round noodles as thick as two pencils and cut to length of baking-pan.
Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni. Dutch Stuffed Goose.
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