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New England cookbook, 1855-1934
Page 68
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Beef Croquetts Take cold roasted beef or veal - mince fine, put an Onion chopped fine - sweet Marjoram, a little powdered cloves - moisten with the gravy - make in balls - put yolk of an egg over them, flour and fry them in form of a sausage - To warm cold meat- Chop the meat fine, add salt, pepper a little onion - tomato Ketchup, fill a tin bread pan 1/3 full. Cover it over with boiled potatoes, mashed with milk - lay bits of butter on top and let it bake fifteen or twenty minutes. - Lobster Salad Boil a pint of cream, thicken with the yolk of an egg, a teaspoonful of mustard and a small piece of butter mixed together Pour the cream on the Cayenne, salt and vinegar to taste. - Chicken Salad Take a Chicken (boiled) pick off the skin and use only the white meat, cut fine with a knife. Then take 2 heads of celary, wash and scrape it cut it fine with a knife. Mix together. For the dressing - Take the yolks of two eggs, 1 teaspoonful mustard on a large plate,
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Beef Croquetts Take cold roasted beef or veal - mince fine, put an Onion chopped fine - sweet Marjoram, a little powdered cloves - moisten with the gravy - make in balls - put yolk of an egg over them, flour and fry them in form of a sausage - To warm cold meat- Chop the meat fine, add salt, pepper a little onion - tomato Ketchup, fill a tin bread pan 1/3 full. Cover it over with boiled potatoes, mashed with milk - lay bits of butter on top and let it bake fifteen or twenty minutes. - Lobster Salad Boil a pint of cream, thicken with the yolk of an egg, a teaspoonful of mustard and a small piece of butter mixed together Pour the cream on the Cayenne, salt and vinegar to taste. - Chicken Salad Take a Chicken (boiled) pick off the skin and use only the white meat, cut fine with a knife. Then take 2 heads of celary, wash and scrape it cut it fine with a knife. Mix together. For the dressing - Take the yolks of two eggs, 1 teaspoonful mustard on a large plate,
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