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English cookbook, 1750-1780
Page 131
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To Make Soup Sante Take Eight pound of Leene Beef all in a Piece, and put it in a Soup pot with four quarts of Water, and Let it boil to two, then take it out Whole and Strain it, put two heads of Sallery, Shred Small, and a bit of Spinage Clean Washed then put your Soup in a turen or dish, take a thin Slice of Bread and fry it in butter, then Cut it in Small bits and put it in your dish. To pot Beef. The the meat and Cut it in Pieces and pick out all the black pits and Sinews, and beat it in a Mortar, and as you heat it put Oild buter into it, and put an Equal quantity of black pepper, Cloves Mace all Spice Nutmeg and Salt, all beat together and Season it to your taste, and When it is Moist and thick with the buter then put it in your Pots and put Oild buter over them.
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To Make Soup Sante Take Eight pound of Leene Beef all in a Piece, and put it in a Soup pot with four quarts of Water, and Let it boil to two, then take it out Whole and Strain it, put two heads of Sallery, Shred Small, and a bit of Spinage Clean Washed then put your Soup in a turen or dish, take a thin Slice of Bread and fry it in butter, then Cut it in Small bits and put it in your dish. To pot Beef. The the meat and Cut it in Pieces and pick out all the black pits and Sinews, and beat it in a Mortar, and as you heat it put Oild buter into it, and put an Equal quantity of black pepper, Cloves Mace all Spice Nutmeg and Salt, all beat together and Season it to your taste, and When it is Moist and thick with the buter then put it in your Pots and put Oild buter over them.
Szathmary Culinary Manuscripts and Cookbooks
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