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Carr family cookbook, 1741-1753
Page 82
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juice of 3 doz of lemmons, let the juice be cleaned throu a fine sive, have your cask fited for your quantity and let it stand in the seller close stoped for 6 weeks then bottle it. A White Fricasee of tripes The tripes being thoroughly boild with a larg onion or more if agreeable, stew a small quantity of the liquor they were boil'd in, cut your onons small, and slice your tripes as small palates, put these in the liquor and let it simmer, then mix a small lump of butter and flour (keeping it constanly stiring thro' the whole process while on the fire) add an yolk of an egg well beat, and a larg tea spoonfull mustard with as much vinegar (if approved of) as will render it
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juice of 3 doz of lemmons, let the juice be cleaned throu a fine sive, have your cask fited for your quantity and let it stand in the seller close stoped for 6 weeks then bottle it. A White Fricasee of tripes The tripes being thoroughly boild with a larg onion or more if agreeable, stew a small quantity of the liquor they were boil'd in, cut your onons small, and slice your tripes as small palates, put these in the liquor and let it simmer, then mix a small lump of butter and flour (keeping it constanly stiring thro' the whole process while on the fire) add an yolk of an egg well beat, and a larg tea spoonfull mustard with as much vinegar (if approved of) as will render it
Szathmary Culinary Manuscripts and Cookbooks
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