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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 13
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13 and Boil it an Hour, with a quart. of a pound of anchovies, two Nutmegs, a Quarter of an ounce of Mace and a Quarter of an ounce of white Pepper: when cold bottle it; but not cork it till two or three days after . ______ NB: 100 of Middling Nuts weight 5 Pound. To Collar Eels. Take 2 large silver Eels, cut them down the back, and take out the Bone and guts; lay them in Water, then dry them, take Parsley, and Thyme, chopt small, then season the Eels with nutmeg, Ginger, and salt and a little Pepper; strew the Herbs over them and so roll them up in Collars, like Brawn; then sew them in Cloths and boyl them in Water, Salt, and Vinegar, a blade of Mace
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13 and Boil it an Hour, with a quart. of a pound of anchovies, two Nutmegs, a Quarter of an ounce of Mace and a Quarter of an ounce of white Pepper: when cold bottle it; but not cork it till two or three days after . ______ NB: 100 of Middling Nuts weight 5 Pound. To Collar Eels. Take 2 large silver Eels, cut them down the back, and take out the Bone and guts; lay them in Water, then dry them, take Parsley, and Thyme, chopt small, then season the Eels with nutmeg, Ginger, and salt and a little Pepper; strew the Herbs over them and so roll them up in Collars, like Brawn; then sew them in Cloths and boyl them in Water, Salt, and Vinegar, a blade of Mace
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