DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Page 91

Sauce for boiled fools
1 Table spoonful of Mushroom catsup 1 Do Essence of Anchovies 1 Do Vinegar to be boiled five minutes with an onion to be strained when cold & added to melted butter
Lemon Cakes
1/2 lb of flour 1/2 lb loaf sugar 3 oz butter The peel of a lemon grated with 2 Eggs & dropped on tins
To Stew a Rump of Beef
Put the beef in a boiler cover it with cold water put to it celery onions, carrots, sweet herbs & whole pepper, let it stew 3 hours very gently if a small one if large 4 take a pint & a half of good gravy & put to it 1/4 lb of butter rolled in flour & a little catsup  The gravy to be put in the dish with the beef & pickles laid round it cut like dice
Savory Jelly
Spread some slices of lean ham & veal in the bottom of the stew pan with a carrot turnip & 2 or 3 onions cover it close & let it steam on a slow fire till it is a deep brown color then put to it a quart of very clear broth some whole pepper salt mace & a very little isinglass let this boil 10 minutes strain off all the fat & put to it the whites of 3 eggs run it 1 or 2 through a jelly bag

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Sauce for boiled fools 1 Table spoonful of Mushroom catsup 1 Do Essence of Anchovies 1 Do Vinegar to be boiled five minutes with an onion to be strained when cold & added to melted butter Lemon Cakes 1/2 lb of flour 1/2 lb loaf sugar 3 oz butter The peel of a lemon grated with 2 Eggs & dropped on tins To Stew a Rump of Beef Put the beef in a boiler cover it with cold water put to it celery onions, carrots, sweet herbs & whole pepper, let it stew 3 hours very gently if a small one if large 4 take a pint & a half of good gravy & put to it 1/4 lb of butter rolled in flour & a little catsup The gravy to be put in the dish with the beef & pickles laid round it cut like dice Savory Jelly Spread some slices of lean ham & veal in the bottom of the stew pan with a carrot turnip & 2 or 3 onions cover it close & let it steam on a slow fire till it is a deep brown color then put to it a quart of very clear broth some whole pepper salt mace & a very little isinglass let this boil 10 minutes strain off all the fat & put to it the whites of 3 eggs run it 1 or 2 through a jelly bag