Transcribe
Translate
Jos. Forbes cookbook, circa 1790s
Page 22
More information
digital collection
archival collection guide
transcription tips
59th To Fry Marrow Cut it in round pieces as big as a Walnut, then take a little flour, 2 Yolks of Egg, a little Sack & Nutmegg and beat y/m together like Butter, dip the pieces of marrow in them fry y/m Brown in Butter 60th To Make a Savory Dish of a Shoulder of Mutn Draw the Mutton wt Thyme and Lemon Phal all about cut the peal in thin long Slices lay it to the fire, & when it is half rosted sett a dish under it to save the Gravie yt is may Run in to the Dish Slit an union and put in 3 Spoonfulls of Claret a little Ale & Vinegar Strew a nutmegg grated upon the meat as it Roasts & with a knife slash it all over and Strew a little Salt on it cut off a little of ye meat where it can be best spared & mince it & put it to the sauce so continue basting it with this sauce till it is done then take it up & pour the Sauce over it take out the Onion Anchovies & Some Capers or Sliced Lemon or norce Reddish into the sauce for Garnish 61st To Preserve Gooseberrys another way Take 1 lb of the fairest Gooseberrys, Stone 'em, then take 1 lb of Loaf Sugar, wett it in a little Water, & Boil it Scum is clean then put it in your Gooseberries, & let them boil gently till they
Saving...
prev
next
59th To Fry Marrow Cut it in round pieces as big as a Walnut, then take a little flour, 2 Yolks of Egg, a little Sack & Nutmegg and beat y/m together like Butter, dip the pieces of marrow in them fry y/m Brown in Butter 60th To Make a Savory Dish of a Shoulder of Mutn Draw the Mutton wt Thyme and Lemon Phal all about cut the peal in thin long Slices lay it to the fire, & when it is half rosted sett a dish under it to save the Gravie yt is may Run in to the Dish Slit an union and put in 3 Spoonfulls of Claret a little Ale & Vinegar Strew a nutmegg grated upon the meat as it Roasts & with a knife slash it all over and Strew a little Salt on it cut off a little of ye meat where it can be best spared & mince it & put it to the sauce so continue basting it with this sauce till it is done then take it up & pour the Sauce over it take out the Onion Anchovies & Some Capers or Sliced Lemon or norce Reddish into the sauce for Garnish 61st To Preserve Gooseberrys another way Take 1 lb of the fairest Gooseberrys, Stone 'em, then take 1 lb of Loaf Sugar, wett it in a little Water, & Boil it Scum is clean then put it in your Gooseberries, & let them boil gently till they
Szathmary Culinary Manuscripts and Cookbooks
sidebar
