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American cookbook, 1900-1920
Page 14
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thicken to your taste - Roasted meat should never be salted till nearly done + it is much tenderer for lying in the gravy Baste several times, + dredge with flour + bread crums - the meat should be turned when half done -- v Hashed mutton - Mutton + beef should be done very rare, they are so much better to hash - take 2 or 3 slices of pork - fry them out, take them out + slice 2 onions into the
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thicken to your taste - Roasted meat should never be salted till nearly done + it is much tenderer for lying in the gravy Baste several times, + dredge with flour + bread crums - the meat should be turned when half done -- v Hashed mutton - Mutton + beef should be done very rare, they are so much better to hash - take 2 or 3 slices of pork - fry them out, take them out + slice 2 onions into the
Szathmary Culinary Manuscripts and Cookbooks
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