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Bethune Family recipe book, October 22, 1826
Page 141
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144 Orange poppet. Take the juice of 4 Seville oranges & 2 lemons & sweeten the juice like a syrup with sugar. add 4 spoonsful orange flower water & strain it through a fien sieve. Boil 1 qt good rich cream with some of the orange peel in it cut very thin when pretty cool pour it into the juice through a glass funnel held 5 or 6 feet high it must stand all night before use. 145 White soup. Boil down a knuckle of veal with cellery 1 carrot endive & onions barley salt pepper & mace when boiled strain it through a sieve let it stand till cold skim off the fat & boil again with some vermicelli add 1/2 pint cream only beat the yolks of 4 eggs & put them into the cream very hot take care it is not boiling stir it all one way. 146 Breast veal stewed with peas or cut asparagus. - Cut it into pieces 3 inches in size fry it nicely mix a little flour with some beef broth an onion 2 or 3 qts peas or heads of asparagus put in the meat let it stew gently - add pepper & salt. - 147 Boiled lamb should be boiled 1/4 hour to each lb. a let of 5 lbs. lamb will take 1 hour to roast Leg mutton 6 lbs. 1 1/4 hour. If 12 lbs 2 hours; a small saddle 1 1/2 hour. Large do: 3 hours. a breast 1/2 hour at a brisk fire a large breast near an hour a shoulder needs the same time as a leg.
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144 Orange poppet. Take the juice of 4 Seville oranges & 2 lemons & sweeten the juice like a syrup with sugar. add 4 spoonsful orange flower water & strain it through a fien sieve. Boil 1 qt good rich cream with some of the orange peel in it cut very thin when pretty cool pour it into the juice through a glass funnel held 5 or 6 feet high it must stand all night before use. 145 White soup. Boil down a knuckle of veal with cellery 1 carrot endive & onions barley salt pepper & mace when boiled strain it through a sieve let it stand till cold skim off the fat & boil again with some vermicelli add 1/2 pint cream only beat the yolks of 4 eggs & put them into the cream very hot take care it is not boiling stir it all one way. 146 Breast veal stewed with peas or cut asparagus. - Cut it into pieces 3 inches in size fry it nicely mix a little flour with some beef broth an onion 2 or 3 qts peas or heads of asparagus put in the meat let it stew gently - add pepper & salt. - 147 Boiled lamb should be boiled 1/4 hour to each lb. a let of 5 lbs. lamb will take 1 hour to roast Leg mutton 6 lbs. 1 1/4 hour. If 12 lbs 2 hours; a small saddle 1 1/2 hour. Large do: 3 hours. a breast 1/2 hour at a brisk fire a large breast near an hour a shoulder needs the same time as a leg.
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