DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 23

23 Horseradish Sauce.
Take 1 teaspoonful of ready made mustard - 1 tablespoon of Vinegar - 3 Do Do -- of thick Cream - a little Salt - Add to these grated Horseradish till it is as thick as Onion Sauce. -
Sauce for Cold Meat.
Put some Horseradish into a saucepan with a little white Pepper, and two or three Anchovies - Stew them together - add a little Elder vinegar, & strain it off - add to the strained liquor the yolks of two Eggs, a bit of butter the size of a walnut, and a little cream - Stir it over the fire till it becomes thick - and then pass it thro' a Sieve or strainer. -
Perogees, or Russian Patties.
Rub a bit of butter about the size of a small apple into the third part of a pound of Flour - Add the yolks of two eggs, & a tea cupful of new milk - Work it up well with your hand, & roll it out as thin as paper - Chop some Beef, or Veal very fine - without fat, or skin - Season to your taste, with Salt, pepper, & onion - Add a little gravy to moisten it - & let it stand till quite cold - Make up the Patties in the shape of Pastry cooks Puffs, and boil them in lard -

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23 Horseradish Sauce. Take 1 teaspoonful of ready made mustard - 1 tablespoon of Vinegar - 3 Do Do -- of thick Cream - a little Salt - Add to these grated Horseradish till it is as thick as Onion Sauce. - Sauce for Cold Meat. Put some Horseradish into a saucepan with a little white Pepper, and two or three Anchovies - Stew them together - add a little Elder vinegar, & strain it off - add to the strained liquor the yolks of two Eggs, a bit of butter the size of a walnut, and a little cream - Stir it over the fire till it becomes thick - and then pass it thro' a Sieve or strainer. - Perogees, or Russian Patties. Rub a bit of butter about the size of a small apple into the third part of a pound of Flour - Add the yolks of two eggs, & a tea cupful of new milk - Work it up well with your hand, & roll it out as thin as paper - Chop some Beef, or Veal very fine - without fat, or skin - Season to your taste, with Salt, pepper, & onion - Add a little gravy to moisten it - & let it stand till quite cold - Make up the Patties in the shape of Pastry cooks Puffs, and boil them in lard -