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Julie M. Clagett cookbook, 1908-1914
Page 71
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To make Olio. Take the meat from baked or boiled fowl, & divest it of skin & gristle. Cut it tolerably fine. Cut up some celery, & some hard boiled eggs. Mix them with the meat, & season with pepper, salt, mustard, sweet oil & vinegar. Make it only a few hours before it is used or it will get tough. Corn fritters. Cut the corn down, & scrape off what remains on the cob. (or grate it, with a coarse grater. To 1 qt pulp, add 2 eggs, 2 tablespoons of flour, & a little salt & pepper, & a small portion of cream or milk. Beat all together, Have the lard hot. Put in a spoonful at a time, turn each fritter, & fry brown. To make croquets - Mrs H Dorsih Take cold fowl, or fresh meat of any kind, with a slice or two of cold Ham. chop them together. 'till very fine - them work in the chopped meat 2 or 3 mashed potatoes - 3 table spoons grated bread - 1 Beaten egg - mustard, pepper & salt - Mix all well together - Have ready another beaten Egg, & some grated bread - Make yr meat into small rolls, cakes, or pear shape - roll them in the beaten egg, & then in the crumbs - Have yr lard very hot, & fry them brown - If you make them pear shape; when they are done, put a little stick in each, to represent the pear stem -
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To make Olio. Take the meat from baked or boiled fowl, & divest it of skin & gristle. Cut it tolerably fine. Cut up some celery, & some hard boiled eggs. Mix them with the meat, & season with pepper, salt, mustard, sweet oil & vinegar. Make it only a few hours before it is used or it will get tough. Corn fritters. Cut the corn down, & scrape off what remains on the cob. (or grate it, with a coarse grater. To 1 qt pulp, add 2 eggs, 2 tablespoons of flour, & a little salt & pepper, & a small portion of cream or milk. Beat all together, Have the lard hot. Put in a spoonful at a time, turn each fritter, & fry brown. To make croquets - Mrs H Dorsih Take cold fowl, or fresh meat of any kind, with a slice or two of cold Ham. chop them together. 'till very fine - them work in the chopped meat 2 or 3 mashed potatoes - 3 table spoons grated bread - 1 Beaten egg - mustard, pepper & salt - Mix all well together - Have ready another beaten Egg, & some grated bread - Make yr meat into small rolls, cakes, or pear shape - roll them in the beaten egg, & then in the crumbs - Have yr lard very hot, & fry them brown - If you make them pear shape; when they are done, put a little stick in each, to represent the pear stem -
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