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

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Page 96

To pot Shrimps
To 4 lb of picked Shrimps put 3/4 lb of butter 1 oz of salt 3 drachms of Cayenne pepper 2 Do ground white pepper 2 Do mace put them into a moderate oven & stir them frequently till thoroughly hot then press them down into pots & cover them thinly with butter put a piece of writing paper over the butter the size of the pot & cover with mutton suet the paper & suet take off when sent to table this makes them keep much longer
To Marble Veal
Boil, skin & cut a dried tongue quite thin beat it well with a lb of butter & a little beaten mace till like a paste, have ready some veal stewed & beat it in the same manner put some veal into the pots lay the tongue on in lumps & it will then cut like marble fill the pots close up with veal keep it down hand & pour clarified butter over it keep it in a dry place when you send it to table cut it into thin slices garnish with parsley

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To pot Shrimps To 4 lb of picked Shrimps put 3/4 lb of butter 1 oz of salt 3 drachms of Cayenne pepper 2 Do ground white pepper 2 Do mace put them into a moderate oven & stir them frequently till thoroughly hot then press them down into pots & cover them thinly with butter put a piece of writing paper over the butter the size of the pot & cover with mutton suet the paper & suet take off when sent to table this makes them keep much longer To Marble Veal Boil, skin & cut a dried tongue quite thin beat it well with a lb of butter & a little beaten mace till like a paste, have ready some veal stewed & beat it in the same manner put some veal into the pots lay the tongue on in lumps & it will then cut like marble fill the pots close up with veal keep it down hand & pour clarified butter over it keep it in a dry place when you send it to table cut it into thin slices garnish with parsley