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James Doak cookbook: The art of cookery, circa 1760s
Page 22
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A Frickasey of Lambstones and Sweetbreads Have ready some Lambstones Blanch'd, parboild and sliced, and flour 2 or 3 sweet-Breads: if Very thick, cut them in two, the yolks of 6 hard Eggs whole; a few Pistaco Nut kernels, and a few large Oysters: fry these all of a fine Brown, then pour out all the Butter and add a pint of drawn Gravy, the Lambstones, some Asparagus-tops About an Inch long, some grated Nutmeg. A little Peper & Salt, 2 Shallots shred Small, and a Glass of White Wine. Stew all these together for ten minutes, then add the yolks of 6 Eggs beat very fine, with a little White Wine, and little Beaten mace; stir all together till it is of a fine thickness, and then dish it up Garnish with Lemon
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A Frickasey of Lambstones and Sweetbreads Have ready some Lambstones Blanch'd, parboild and sliced, and flour 2 or 3 sweet-Breads: if Very thick, cut them in two, the yolks of 6 hard Eggs whole; a few Pistaco Nut kernels, and a few large Oysters: fry these all of a fine Brown, then pour out all the Butter and add a pint of drawn Gravy, the Lambstones, some Asparagus-tops About an Inch long, some grated Nutmeg. A little Peper & Salt, 2 Shallots shred Small, and a Glass of White Wine. Stew all these together for ten minutes, then add the yolks of 6 Eggs beat very fine, with a little White Wine, and little Beaten mace; stir all together till it is of a fine thickness, and then dish it up Garnish with Lemon
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