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New England cookbook, 1855-1934
Page 5
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To roast a leg of mutton. - Make a good for [cess?] [cat?] for it - dress it with salt & water, & strew a little flour over it. if your gravy is mean, put some butter & catsup in it. - To fry Veal - Try out your pork very slow, then, after having your Veal nicely washed & cut up, put it into the fat when just warm; strew a little salt over it & keep turning it until done - then if you have, put a little parsley * butter over it. - Veal Cutlets Cut them very thin, broil them very slow, keep turning them, & serve them up with butter & parsley. - Mutton Chops to be done in the same way. - To roast Ducks. - Boil the gizzard & liver & necks with a small piece of beef, a few cloves, crust of bread, salt & pepper, let them boil one hour & a half - Then take them off put the liquor into the pan, the gizzard & liver on the wings - then baste them with the liquor in the pan, then strew flour over them. If your gravy is poor add a little butter. Veal Cutlets another way - Cut them in thin slices, beat a couple of eggs pound some crackers - dip your veal first in egg then in the cracker - season with pepper nutmeg if you prefer. -
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To roast a leg of mutton. - Make a good for [cess?] [cat?] for it - dress it with salt & water, & strew a little flour over it. if your gravy is mean, put some butter & catsup in it. - To fry Veal - Try out your pork very slow, then, after having your Veal nicely washed & cut up, put it into the fat when just warm; strew a little salt over it & keep turning it until done - then if you have, put a little parsley * butter over it. - Veal Cutlets Cut them very thin, broil them very slow, keep turning them, & serve them up with butter & parsley. - Mutton Chops to be done in the same way. - To roast Ducks. - Boil the gizzard & liver & necks with a small piece of beef, a few cloves, crust of bread, salt & pepper, let them boil one hour & a half - Then take them off put the liquor into the pan, the gizzard & liver on the wings - then baste them with the liquor in the pan, then strew flour over them. If your gravy is poor add a little butter. Veal Cutlets another way - Cut them in thin slices, beat a couple of eggs pound some crackers - dip your veal first in egg then in the cracker - season with pepper nutmeg if you prefer. -
Szathmary Culinary Manuscripts and Cookbooks
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