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English cookbook, 1750-1780
Page 35
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Ham Sanfe Mrs E When a Ham is all most done with Pick all the meat Clean from the bone and Beat it Well with the rolling Pin to a Mash Put it into a Sauce pan with three Spoonfull of gravy; Set it over a Slow fire but keep Stirring it all the Whi for it will Stick to the Botton, when it has been on Some time, add a Small Bundle of Sweet herb and Some pepper with half a Pint of beef gravy, Cover it up and Let it Stew over a Gentle fire when quite done Strain all the gravy - Sauce for Steaks Mrs E Take a glass of Small Beer two Anchovi a Little thyme, Savory, & Parsley an Onion and Some nutmeg with a Little Lemon Peel Cut them all together, when the Steaks are ready pour the fat out of the Pan & put in the ingredient with a Piece of Butter salt'd in flower Let it Simmer & Strain it on the Steak
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Ham Sanfe Mrs E When a Ham is all most done with Pick all the meat Clean from the bone and Beat it Well with the rolling Pin to a Mash Put it into a Sauce pan with three Spoonfull of gravy; Set it over a Slow fire but keep Stirring it all the Whi for it will Stick to the Botton, when it has been on Some time, add a Small Bundle of Sweet herb and Some pepper with half a Pint of beef gravy, Cover it up and Let it Stew over a Gentle fire when quite done Strain all the gravy - Sauce for Steaks Mrs E Take a glass of Small Beer two Anchovi a Little thyme, Savory, & Parsley an Onion and Some nutmeg with a Little Lemon Peel Cut them all together, when the Steaks are ready pour the fat out of the Pan & put in the ingredient with a Piece of Butter salt'd in flower Let it Simmer & Strain it on the Steak
Szathmary Culinary Manuscripts and Cookbooks
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