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Abigail Wellington Townsend cookbook, circa 1840
Page 28
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To dress Tortoise When your turtle is cut up, cut of all your meat take the bones fins entrails & all except the meat put it to stew with a piece of neck beef it will make your soup rich salt it when you put it on season it when half done with black pepper cayenne mace nutmegs cloves thyme & parsly to your taste if you stew in all your meat it must not go on till your first has been on two hours put it first
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To dress Tortoise When your turtle is cut up, cut of all your meat take the bones fins entrails & all except the meat put it to stew with a piece of neck beef it will make your soup rich salt it when you put it on season it when half done with black pepper cayenne mace nutmegs cloves thyme & parsly to your taste if you stew in all your meat it must not go on till your first has been on two hours put it first
Szathmary Culinary Manuscripts and Cookbooks
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