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Jenny Patterson cookbook, May 24, 1880
Page 84
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To dress Cold Beef Cut slices 1/2 an inch thick and 4 in sq. Lay on them a forcemeat of bread crumbs, a little suet or fat, pepper and salt. Roll them and fasten with a small skewer, put them into a stew-pan with some gravy, made of the beef bones the gravy of the meat and a spoonfulor two of water and stew them till tender.
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To dress Cold Beef Cut slices 1/2 an inch thick and 4 in sq. Lay on them a forcemeat of bread crumbs, a little suet or fat, pepper and salt. Roll them and fasten with a small skewer, put them into a stew-pan with some gravy, made of the beef bones the gravy of the meat and a spoonfulor two of water and stew them till tender.
Szathmary Culinary Manuscripts and Cookbooks
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