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James Doak cookbook: The art of cookery, circa 1760s
Page 34
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in just water enough to cover them and let them stew till the tripe is very tender then take out your tripe and strain the liquor out shred a spoonful of capers and put to them a glass of white wine and half a pint of the liquor they where stew in let it boil a little while then put in your tripe and beat the yolks of 3 eggs just into your eggs a little a little mace 2 cloves a little nutmeg dried and beat fine a small handful of parsley picked and shred fine a piece of butter rolled in flour and a quarter of a pint of cream mix all these well together and put them into your stew pan keep them stirring one way all the while and when it is of a fine thickness and smooth dish it up and garnish the dish with lemon you are to observe that all sauces which have eggs or cream in you must keep stirring one way all the while they are on the fire or they will turn to curds you may add white walnut pickle - or mushrooms in the room of capers just to make your sauce a little tart
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in just water enough to cover them and let them stew till the tripe is very tender then take out your tripe and strain the liquor out shred a spoonful of capers and put to them a glass of white wine and half a pint of the liquor they where stew in let it boil a little while then put in your tripe and beat the yolks of 3 eggs just into your eggs a little a little mace 2 cloves a little nutmeg dried and beat fine a small handful of parsley picked and shred fine a piece of butter rolled in flour and a quarter of a pint of cream mix all these well together and put them into your stew pan keep them stirring one way all the while and when it is of a fine thickness and smooth dish it up and garnish the dish with lemon you are to observe that all sauces which have eggs or cream in you must keep stirring one way all the while they are on the fire or they will turn to curds you may add white walnut pickle - or mushrooms in the room of capers just to make your sauce a little tart
Szathmary Culinary Manuscripts and Cookbooks
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