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English cookbook, 1799
Page 111
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Veal Pears Mince some veal or chicken with some Ham very fine add a little cream or gravey, pepper salt, shalots to your taste grate some bread very fine mix all well together & make it up in the shape of Pears fry them in good gravey. A very good White or Almond soup - Take veal fowl or any white meat, boil'd down with a little mace (or any other spices to your taste) let them boil to mush, then strain off the gravy: take some of the meat & rub it through a cullender: have ready two ounces of almonds beat fine rub there a cullender then put all into a gravey, set it on the fire to thicken a little, & stir in it two or three spoonfuls of cream, & a little butter worked in flower then have ready a French roll crisped for the middle, & sippets of bread cut long like savoy biscuits serve it up hot. Snow Cream Put to a quart of cream the whites of three Eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel whip it to a froth remove the lemon-peel & serve it up in a dish
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Veal Pears Mince some veal or chicken with some Ham very fine add a little cream or gravey, pepper salt, shalots to your taste grate some bread very fine mix all well together & make it up in the shape of Pears fry them in good gravey. A very good White or Almond soup - Take veal fowl or any white meat, boil'd down with a little mace (or any other spices to your taste) let them boil to mush, then strain off the gravy: take some of the meat & rub it through a cullender: have ready two ounces of almonds beat fine rub there a cullender then put all into a gravey, set it on the fire to thicken a little, & stir in it two or three spoonfuls of cream, & a little butter worked in flower then have ready a French roll crisped for the middle, & sippets of bread cut long like savoy biscuits serve it up hot. Snow Cream Put to a quart of cream the whites of three Eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel whip it to a froth remove the lemon-peel & serve it up in a dish
Szathmary Culinary Manuscripts and Cookbooks
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