Transcribe
Translate
Bethune Family recipe book, October 22, 1826
Page i
More information
digital collection
archival collection guide
transcription tips
To stew beef. 1 1/2 lb of the fat part of the brisket with 4 lbs stewing beef chopped put into a stewing pan with salt pepper sweet herbs an onion stuck with sweet cloves 2 or 3 pieces carrot 2 qts water & 1/2 pint good small beer. Stew it 4 hours take turnips & carrots chopped a small leeks 2 or 3 heads of celery chopped & a piece of bread toasted hard - Stew all together 1 hour longer - Then pour all into a tureen & serve it up. ressian soup. 7 Qts water 1 pt split peas 1 lb lean beef cut into small pieces 3/4 lb potatoes 3 oz o. ground rice 2 heads of celery 3 onions pepper salt & mint. Boil all together till reduced to 5 pints; strain it through a cullender. - enough for 6 persons. Lemon cheese cakes 1/2 pint cream 3/4 lb butter 12 eggs, 2 whites, peel of 2 lemons grated & juice of one mix well together set it over a slow fire & stir till thick add a little brandy enough for 12 small ones. Scallopped oysters. Make oyster sauce as for fowls with a great many oysters put in milk & the yolks of an egg. keep stirring to prevent its currdling; take some crumbs of bread &
Saving...
prev
next
To stew beef. 1 1/2 lb of the fat part of the brisket with 4 lbs stewing beef chopped put into a stewing pan with salt pepper sweet herbs an onion stuck with sweet cloves 2 or 3 pieces carrot 2 qts water & 1/2 pint good small beer. Stew it 4 hours take turnips & carrots chopped a small leeks 2 or 3 heads of celery chopped & a piece of bread toasted hard - Stew all together 1 hour longer - Then pour all into a tureen & serve it up. ressian soup. 7 Qts water 1 pt split peas 1 lb lean beef cut into small pieces 3/4 lb potatoes 3 oz o. ground rice 2 heads of celery 3 onions pepper salt & mint. Boil all together till reduced to 5 pints; strain it through a cullender. - enough for 6 persons. Lemon cheese cakes 1/2 pint cream 3/4 lb butter 12 eggs, 2 whites, peel of 2 lemons grated & juice of one mix well together set it over a slow fire & stir till thick add a little brandy enough for 12 small ones. Scallopped oysters. Make oyster sauce as for fowls with a great many oysters put in milk & the yolks of an egg. keep stirring to prevent its currdling; take some crumbs of bread &
Szathmary Culinary Manuscripts and Cookbooks
sidebar
