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Bethune Family recipe book, October 22, 1826

Page 139

1/4 lb tender or veal 1/2 lb fresh suet Shred the suet heating it together in a mortar put in salt cloves mace & pepper finely beaten & 3 eggs. When all finely beaten together roll it up for use.
137 Cauliflower with cheese
Parboil a cauliflower whole then stew it in clear good veal gravy grate Parmesan Cheese over it boil it & salamander it & pour a good white sauce over it
138 To make excellent shrub.
[Formed?] be made the beginning of March when the fruit goodness most juice; to every qt of juice put 3 qrs best rum or brandy 3 lbs fine Sugar. Clarify the sugar by putting the whites of 2 eggs to every 5 or 6 lbs: add as much water as will keep it from burning skim it shake well together & let it stand 3 or 4 months till fine. -
139 French rolls. -
1 1/2 lb Flour 3 spoonsful yeast the yolks of 2 eggs wet it with warm milk. Set it before the fire for 1/2 hour to rise; bake in a quick oven 3/4 hour

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1/4 lb tender or veal 1/2 lb fresh suet Shred the suet heating it together in a mortar put in salt cloves mace & pepper finely beaten & 3 eggs. When all finely beaten together roll it up for use. 137 Cauliflower with cheese Parboil a cauliflower whole then stew it in clear good veal gravy grate Parmesan Cheese over it boil it & salamander it & pour a good white sauce over it 138 To make excellent shrub. [Formed?] be made the beginning of March when the fruit goodness most juice; to every qt of juice put 3 qrs best rum or brandy 3 lbs fine Sugar. Clarify the sugar by putting the whites of 2 eggs to every 5 or 6 lbs: add as much water as will keep it from burning skim it shake well together & let it stand 3 or 4 months till fine. - 139 French rolls. - 1 1/2 lb Flour 3 spoonsful yeast the yolks of 2 eggs wet it with warm milk. Set it before the fire for 1/2 hour to rise; bake in a quick oven 3/4 hour