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New England cookbook, 1855-1934
Page 7
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To Turtle Calves head Boil the head in a gallon of hot water, till the bones can be taken out, & cut into small pieces. Season with marjoram, pepper, salt, cloves & mace. Put it into a stew pan with half a pound of butter (well washed) a little claret wine, & enough of the liquor it was boiled in to cover it. An hour over a moderate fire will do it. Garnish with yolks of eggs & forcemeat balls. Mrs Simes' Soup Bone of rump of beef, boil it four hours. When cold, take off the fat, strain it & spice it, & thicken it with brown flour. Season to your taste. Balls & eggs boiled hard and halved. Curry Chicken Cut up your chicken the same as for pie & boil it till it is as tender, then slice some onions & put into the butter in which you are to fry your fowl light brown. Take the liquor in which they were boiled & put in a little mace or nutmeg, a glass of white wine - two tea spoons full of Curry powder with salt to your taste. Take out the onions & add the butter that it was fried in, to the liquor & put in a little flour; let it come to the boil, put in the Chicken & let it simmer slowly till ready to serve on the table
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To Turtle Calves head Boil the head in a gallon of hot water, till the bones can be taken out, & cut into small pieces. Season with marjoram, pepper, salt, cloves & mace. Put it into a stew pan with half a pound of butter (well washed) a little claret wine, & enough of the liquor it was boiled in to cover it. An hour over a moderate fire will do it. Garnish with yolks of eggs & forcemeat balls. Mrs Simes' Soup Bone of rump of beef, boil it four hours. When cold, take off the fat, strain it & spice it, & thicken it with brown flour. Season to your taste. Balls & eggs boiled hard and halved. Curry Chicken Cut up your chicken the same as for pie & boil it till it is as tender, then slice some onions & put into the butter in which you are to fry your fowl light brown. Take the liquor in which they were boiled & put in a little mace or nutmeg, a glass of white wine - two tea spoons full of Curry powder with salt to your taste. Take out the onions & add the butter that it was fried in, to the liquor & put in a little flour; let it come to the boil, put in the Chicken & let it simmer slowly till ready to serve on the table
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