DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1815

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Page 65

or tammis; - it should be very thick & fine. If it does not appear sufficiently  green - pound a handful of spinage & put the juice when properly strained into the soup it must not boil afterwards - N.B. You may add a pint of very young peas, like as in the preceding receipt, & some cooks put in two heads of celery, & a couple of anchovies. D. Kitchen
To clean plate
Take care that your plate is quite free from grease. - Take some whitening mixed with water, & a sponge, rub it well on the plate which will take all the tarnish off; - if it is very bad, repeat the whitening & water several times making use of a brush, not too hard, to clean the intricate parts. - Take some [rouge?] powder - mix it with water to about the thickness of cream, & with a small piece of leather (which should be kept for that purpose only) apply

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or tammis; - it should be very thick & fine. If it does not appear sufficiently green - pound a handful of spinage & put the juice when properly strained into the soup it must not boil afterwards - N.B. You may add a pint of very young peas, like as in the preceding receipt, & some cooks put in two heads of celery, & a couple of anchovies. D. Kitchen To clean plate Take care that your plate is quite free from grease. - Take some whitening mixed with water, & a sponge, rub it well on the plate which will take all the tarnish off; - if it is very bad, repeat the whitening & water several times making use of a brush, not too hard, to clean the intricate parts. - Take some [rouge?] powder - mix it with water to about the thickness of cream, & with a small piece of leather (which should be kept for that purpose only) apply