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English cookbook, 1750-1780
Page 24
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To Dress a Curry Three pints of good gravy two spoonfuls of Curry powder & two large spoonfuls of soy a little Chian pepper a gill of red wine the juice of one lemon Mixt all together take a Breast of Veal cut it in Square peices put it in a stew pan with half a pint of gravy let it stew a Qr of an hour put it the rest of the gravy and let it stew till the Veal is tender enough: you may stew Cocembers in it and eat what Pickels you please with it To boil the Rice to eat with the Curry Take a Pint of rice pet it in a gallon of boiling water let it boil till it tis tender then let drain thro a callender tell it tis dry put it in a dish by itself Curry Powder is sold at Ms Vallentines at the Cock in Bord street opposite the Cowder Ghiren: a Chymist
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To Dress a Curry Three pints of good gravy two spoonfuls of Curry powder & two large spoonfuls of soy a little Chian pepper a gill of red wine the juice of one lemon Mixt all together take a Breast of Veal cut it in Square peices put it in a stew pan with half a pint of gravy let it stew a Qr of an hour put it the rest of the gravy and let it stew till the Veal is tender enough: you may stew Cocembers in it and eat what Pickels you please with it To boil the Rice to eat with the Curry Take a Pint of rice pet it in a gallon of boiling water let it boil till it tis tender then let drain thro a callender tell it tis dry put it in a dish by itself Curry Powder is sold at Ms Vallentines at the Cock in Bord street opposite the Cowder Ghiren: a Chymist
Szathmary Culinary Manuscripts and Cookbooks
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