DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 143

Fish Richauffe - Mrs [Orde] Poslett
after pike, codfish turbot skate or any other solid fish has been boiled pick it clean from the bone in small bits to one pound of Fish so picked add half a pint of cream one Tablespoonful of catchup and one spoonful of Anchovie, liquor a little pepper a little flour & butter make it quite hot in a saucepan then put it in the dish in which it is to be sent to table put crumbs of bread over it & work it with butter till the crumbs an quite moist & salamander it just before it is served up.
Italian Cream - Mrs Goldsmith
Put to 1 Quart of cream the whites of 3 eggs well beaten, half a tumbler of white wine, half a glass of Brandy 1 Lemon grated with the juice & sugar (pounded fine) to your taste, whip it up will and as the froth rises lift it with a spoon and lay it on muslin in a seive or shape & make it at least 24 hours before you turn it out or it will not be firm.

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Fish Richauffe - Mrs [Orde] Poslett after pike, codfish turbot skate or any other solid fish has been boiled pick it clean from the bone in small bits to one pound of Fish so picked add half a pint of cream one Tablespoonful of catchup and one spoonful of Anchovie, liquor a little pepper a little flour & butter make it quite hot in a saucepan then put it in the dish in which it is to be sent to table put crumbs of bread over it & work it with butter till the crumbs an quite moist & salamander it just before it is served up. Italian Cream - Mrs Goldsmith Put to 1 Quart of cream the whites of 3 eggs well beaten, half a tumbler of white wine, half a glass of Brandy 1 Lemon grated with the juice & sugar (pounded fine) to your taste, whip it up will and as the froth rises lift it with a spoon and lay it on muslin in a seive or shape & make it at least 24 hours before you turn it out or it will not be firm.