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Catherine Russell cookbook, ca. 1740s
Page 17
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To Draw Gravie Take a pound of Lean Beef put it in a pipkin as the Gravie comes pour it out till the meat is Drie A Marrow Dish take 2 penny loaves and grate them in a dish the Marrow of 2 bones Shred fine a quart of cream 8 Eggs beat them up together with Sugar Mace Nutmeggs rosewater half a pound of Currants and bake it with Spice and when back'd stick it with blanched Almons A Made Dish Take a pint of Curds and Season them with 2 Eggs 2 [Naples?] bisketts grated 3 Mucherroons 6 Spoonfulls of Cream 2 of Rosewater 3 of Sack then work together with as much Sugar as will Sweeten it make it up Either bake it or Boyle it a quarter of an hour A Calves Head Harshed Take a Calves Head parboyl it then let it Stand till cold Slice it and put it in a Stew pan & put to it Some Gravie half a pint of Clarett with Cloves mace and Nutmegg whole pepper Set it over the fire and let it Cimmer till it is tender and Strain of the Liquor then take Oysters and Stew 'em in their own liquor then take them up and lay them upon the head then take Some [Eistus?] & fry 'em in butter made with Eggs and a little flower with a little time & Winter Savory Shreded Small take a pound of Bacon Slice it and Boyle it before a fire take a quarter of a pound of Butter and a Spoonfull of flower and as much bread grateed and rub your butter upon it
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To Draw Gravie Take a pound of Lean Beef put it in a pipkin as the Gravie comes pour it out till the meat is Drie A Marrow Dish take 2 penny loaves and grate them in a dish the Marrow of 2 bones Shred fine a quart of cream 8 Eggs beat them up together with Sugar Mace Nutmeggs rosewater half a pound of Currants and bake it with Spice and when back'd stick it with blanched Almons A Made Dish Take a pint of Curds and Season them with 2 Eggs 2 [Naples?] bisketts grated 3 Mucherroons 6 Spoonfulls of Cream 2 of Rosewater 3 of Sack then work together with as much Sugar as will Sweeten it make it up Either bake it or Boyle it a quarter of an hour A Calves Head Harshed Take a Calves Head parboyl it then let it Stand till cold Slice it and put it in a Stew pan & put to it Some Gravie half a pint of Clarett with Cloves mace and Nutmegg whole pepper Set it over the fire and let it Cimmer till it is tender and Strain of the Liquor then take Oysters and Stew 'em in their own liquor then take them up and lay them upon the head then take Some [Eistus?] & fry 'em in butter made with Eggs and a little flower with a little time & Winter Savory Shreded Small take a pound of Bacon Slice it and Boyle it before a fire take a quarter of a pound of Butter and a Spoonfull of flower and as much bread grateed and rub your butter upon it
Szathmary Culinary Manuscripts and Cookbooks
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