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Frances Collins cookbook, 1825-1846
Page 66
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till the Anchovies are dissolved then strain it & add either the juice of 24 Lemons or a qr of a pint of old verjuice. To Stew Pigeons draw and wash then cut off the wings and legs and truss them with the stump end of the leg put into the side fill them with forced meat, do them over with egg and fry them in butter of a [fine?] brown; put them into a stew pot with some good gravy sweet herbs lemon[peel?] and a little white wine mushrooms and forced meat Balls, thicken with butter and flour, cold roasted pigeon should be very good done this way. Candles. Steep the wick of candles in [lime?] water in which is dissolved a quantity of nitre, the wicks must be thoroughly dry before the tallow is put to them, candles thus made give a very superior light and renders snuffing almost superfluous.
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till the Anchovies are dissolved then strain it & add either the juice of 24 Lemons or a qr of a pint of old verjuice. To Stew Pigeons draw and wash then cut off the wings and legs and truss them with the stump end of the leg put into the side fill them with forced meat, do them over with egg and fry them in butter of a [fine?] brown; put them into a stew pot with some good gravy sweet herbs lemon[peel?] and a little white wine mushrooms and forced meat Balls, thicken with butter and flour, cold roasted pigeon should be very good done this way. Candles. Steep the wick of candles in [lime?] water in which is dissolved a quantity of nitre, the wicks must be thoroughly dry before the tallow is put to them, candles thus made give a very superior light and renders snuffing almost superfluous.
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