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English cookbook, 1820
Page 70
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Fish Sauce or Lobster Sauce First melt some Butter very rich & thick put to it some Anchovy Horse Radish a bit of Onion & a very little Cayenne pepper - boil all these in the Butter: then add some good Gravy; put in the Lobster and bruise the Spawn: a little Lemon peel may be put in if liked. - A White Soup Take a very large Knuckle of Veal put to it as much Water as will Cover it a little Mace whole pepper and as much Rice as will thicken it, cover it up very close and let it stand on the fire till all the goodness is boil'd out of the Meat. strain it through a hair Sieve scum it very well put it into a Sauce Pan with a Pint of Cream & a little Salt let it boil; then put into the Turene a hot Roll and a little Vermicelli plump'd & laid upon the bread pour the Soup upon it -
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Fish Sauce or Lobster Sauce First melt some Butter very rich & thick put to it some Anchovy Horse Radish a bit of Onion & a very little Cayenne pepper - boil all these in the Butter: then add some good Gravy; put in the Lobster and bruise the Spawn: a little Lemon peel may be put in if liked. - A White Soup Take a very large Knuckle of Veal put to it as much Water as will Cover it a little Mace whole pepper and as much Rice as will thicken it, cover it up very close and let it stand on the fire till all the goodness is boil'd out of the Meat. strain it through a hair Sieve scum it very well put it into a Sauce Pan with a Pint of Cream & a little Salt let it boil; then put into the Turene a hot Roll and a little Vermicelli plump'd & laid upon the bread pour the Soup upon it -
Szathmary Culinary Manuscripts and Cookbooks
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