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

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Page 198

Orange Jelly - Mrs D. Hutton
Take 1 oz of Isinglass pour it over it half a pint of boiling water, let it stand all night also steep the rind of 2 or 3 oranges in a pint of juice and add the juice of two Lemons, one pound of sugar to be put to the Isinglass & juice & to be boiled a short time then put into your moulds. NB. It is better to boil the Isinglass a short time before you add the orange juice as the latter should not be boiled more then 10 minutes or 1/2 an hour
Oyster Sauce Mrs Hutton
Be careful in opening the oyster to preserve the liquor put them in a stew pan over the fire when they are quite white & firm put them in a seive & strain the liquor from them into a bason put a peice of butter in a stew pan, with a spoonful of flour fry it over a slow fire for a few minets. 
Oyster Sauce - Mrs Hutton Clifton
Be careful in opening the oysters to preserve the liquor put them in a stew pan over the fire when they are quite white & firm put them in a seive & strain the liquor from them into a basin put a peice of Butter in a stew pan, with spoonful of flour fry it over a slow fire for a few minuets, dilute it with the oyster liquor which you much pour free from the dregs. Add to is as much cream as may be let it boil till the flour is quite done, then add the oysters after having washed & taken off the beards from them season with a little salt a very little cayane & a teaspoonful essence of anchovies & as squeeze of lemon.

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Orange Jelly - Mrs D. Hutton Take 1 oz of Isinglass pour it over it half a pint of boiling water, let it stand all night also steep the rind of 2 or 3 oranges in a pint of juice and add the juice of two Lemons, one pound of sugar to be put to the Isinglass & juice & to be boiled a short time then put into your moulds. NB. It is better to boil the Isinglass a short time before you add the orange juice as the latter should not be boiled more then 10 minutes or 1/2 an hour Oyster Sauce Mrs Hutton Be careful in opening the oyster to preserve the liquor put them in a stew pan over the fire when they are quite white & firm put them in a seive & strain the liquor from them into a bason put a peice of butter in a stew pan, with a spoonful of flour fry it over a slow fire for a few minets. Oyster Sauce - Mrs Hutton Clifton Be careful in opening the oysters to preserve the liquor put them in a stew pan over the fire when they are quite white & firm put them in a seive & strain the liquor from them into a basin put a peice of Butter in a stew pan, with spoonful of flour fry it over a slow fire for a few minuets, dilute it with the oyster liquor which you much pour free from the dregs. Add to is as much cream as may be let it boil till the flour is quite done, then add the oysters after having washed & taken off the beards from them season with a little salt a very little cayane & a teaspoonful essence of anchovies & as squeeze of lemon.