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English cookbook, 1770-1790
Recipe 108-111
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108. For the Bloody Flux half a pound of mutton suet 2 ounces of double refined sugar 2 ounces of Hogs Dung all boiled in a pint of milk strain it & drink half a pint night & morning. 109. A Comport of Pidgeons Truss them as for boiling, season them with salt and Pepper, put in each a small slice of Bacon, flower them them & fry them in fresh Butter till brown, then put to them as much strong Broth as covers them, put in a small bunch of sweet Herbs & one onion stuft with cloves stew them gently one Hour & half & thicken them with rasps of Bread. 110. To ragout a Breast of Veal. Take out the long bones halfway beat it with a rowling pin, but dont break the skin, roast it half then stew it in strong broth with sweet Herbs, peper, salt & mace 'till it is very tender, take it up & take some of the Liquor & half a pint of gravy & a little Claret, some mushrooms sweet breads boild & cut in pieces, you may put in cucumbers, cockscomes & some anchovy burn a little Butter shake some flower in then pour the Ragout into it & let it boyl gently till it is thick so pour it it over your Breast. 111. Balm Wine To every Gallon of Water put 2 pound & half of sugar 4 whites of Eggs well beat, let this be put in the water cold, scum it well as "tis over the fire, boyl it an hour & half
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108. For the Bloody Flux half a pound of mutton suet 2 ounces of double refined sugar 2 ounces of Hogs Dung all boiled in a pint of milk strain it & drink half a pint night & morning. 109. A Comport of Pidgeons Truss them as for boiling, season them with salt and Pepper, put in each a small slice of Bacon, flower them them & fry them in fresh Butter till brown, then put to them as much strong Broth as covers them, put in a small bunch of sweet Herbs & one onion stuft with cloves stew them gently one Hour & half & thicken them with rasps of Bread. 110. To ragout a Breast of Veal. Take out the long bones halfway beat it with a rowling pin, but dont break the skin, roast it half then stew it in strong broth with sweet Herbs, peper, salt & mace 'till it is very tender, take it up & take some of the Liquor & half a pint of gravy & a little Claret, some mushrooms sweet breads boild & cut in pieces, you may put in cucumbers, cockscomes & some anchovy burn a little Butter shake some flower in then pour the Ragout into it & let it boyl gently till it is thick so pour it it over your Breast. 111. Balm Wine To every Gallon of Water put 2 pound & half of sugar 4 whites of Eggs well beat, let this be put in the water cold, scum it well as "tis over the fire, boyl it an hour & half
Szathmary Culinary Manuscripts and Cookbooks
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