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Bethune Family recipe book, October 22, 1826
Page ii
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fry them in butter till brown butter the shells. strew in some of the bread put the oysters in cover them with the bread set the shells on a gridiron a little while if not brown enough hold a salamander over them thicken yr sauce. veal sauce. 12 steaks of fillet of veal. cut & beat them season with pepper salt mace nutmeg chopped parsley & crumbs of bread roll them up very tight with a small slip of bacon in the centre with a slice at top & lay at the bottom of each bake a fine brown serve with gravy morels & truffles garnish with lemon. Either gravy or white sauce the former best. To jelly pigeons Boil a knuckle of veal with a good piece of Isinglass till a strong jelly season with white pepper salt lemon peel & bay leaves - dress the pigeons as for boiling & boil in the jelly then set them to cool. Lay then in the dish you serve in. Add juice of lemon to the jelly clarify it with white of eggs & run it through a bag. Stir till cold; lay it on netmixt & around the pigeons. To roast sweetbreads Boil them whole till enough lard them with bacon roast them till they are of a pale brown baste them with butter serve it up with plain butter lay crisped parsley round the dish.
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fry them in butter till brown butter the shells. strew in some of the bread put the oysters in cover them with the bread set the shells on a gridiron a little while if not brown enough hold a salamander over them thicken yr sauce. veal sauce. 12 steaks of fillet of veal. cut & beat them season with pepper salt mace nutmeg chopped parsley & crumbs of bread roll them up very tight with a small slip of bacon in the centre with a slice at top & lay at the bottom of each bake a fine brown serve with gravy morels & truffles garnish with lemon. Either gravy or white sauce the former best. To jelly pigeons Boil a knuckle of veal with a good piece of Isinglass till a strong jelly season with white pepper salt lemon peel & bay leaves - dress the pigeons as for boiling & boil in the jelly then set them to cool. Lay then in the dish you serve in. Add juice of lemon to the jelly clarify it with white of eggs & run it through a bag. Stir till cold; lay it on netmixt & around the pigeons. To roast sweetbreads Boil them whole till enough lard them with bacon roast them till they are of a pale brown baste them with butter serve it up with plain butter lay crisped parsley round the dish.
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