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Jenny Patterson cookbook, May 24, 1880
Page 87
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Mock Terrapin 1 pint of nicely flavored broth, vegetable soup or stock whichever's handy and about two pounds of cold meat - lamb, veal, mutton or beef -- cut in small inch squares quite free from gristle or skin; two tablespoonfuls of butter, two of flour, and a small cup of cider or sherry. Put the butter and flour into one saucepan over the fire; let the soup get boiling hot in another; stir the flour and butter till they bubble; pour the boiling soup into them stirring all the time. Let it boil one minute; remove it from the fire but keep at the boiling point but not boiling. After the meat is in, it must steep at the boiling point for half an hour but not boil. Lay the meat in with a level tea-spoonful of salt and a quarter one of pepper. Stir well and add two wine glasses of sherry or cider. Six hard-boiled eggs
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Mock Terrapin 1 pint of nicely flavored broth, vegetable soup or stock whichever's handy and about two pounds of cold meat - lamb, veal, mutton or beef -- cut in small inch squares quite free from gristle or skin; two tablespoonfuls of butter, two of flour, and a small cup of cider or sherry. Put the butter and flour into one saucepan over the fire; let the soup get boiling hot in another; stir the flour and butter till they bubble; pour the boiling soup into them stirring all the time. Let it boil one minute; remove it from the fire but keep at the boiling point but not boiling. After the meat is in, it must steep at the boiling point for half an hour but not boil. Lay the meat in with a level tea-spoonful of salt and a quarter one of pepper. Stir well and add two wine glasses of sherry or cider. Six hard-boiled eggs
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