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

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Page 216

Italian Fitters Mrs. D. Hutton
1 Egg 1 1/2 tablespoonful of flour, a little salt and a small cup of milk (to be beaten as for a pancake) and you must judge in the frying if they want a little milk or flour) fry in boiling lard - Two Tablespoonful & 1/2 of Flour -
Furniture Oil
2 Quarts of Linseed oil 1 Quart of Spirits of Turpentine 1 Gill of vinegar - 2 ozs of Spirits of Salts - The above put into a stone bottle - It will be ready for use in a week - 2 oz of white Rosin Clifton October 24 - 1834
Mrs Dale To make curry
Cut up the chickens or young rabbit, (if chicken, take off the skin) roll each piece, in a mixture of a large spoonful of flour and 1/2 oz of curry powder, slice 2 or 3 onions & fry them in butter of a light brown, then add the meat & fry all together till the meat begins to brown put it all in a stew pan and pour over it just enough water to cover it, simmer it very gently for 2 or 3 hours. If too thick put more water

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Italian Fitters Mrs. D. Hutton 1 Egg 1 1/2 tablespoonful of flour, a little salt and a small cup of milk (to be beaten as for a pancake) and you must judge in the frying if they want a little milk or flour) fry in boiling lard - Two Tablespoonful & 1/2 of Flour - Furniture Oil 2 Quarts of Linseed oil 1 Quart of Spirits of Turpentine 1 Gill of vinegar - 2 ozs of Spirits of Salts - The above put into a stone bottle - It will be ready for use in a week - 2 oz of white Rosin Clifton October 24 - 1834 Mrs Dale To make curry Cut up the chickens or young rabbit, (if chicken, take off the skin) roll each piece, in a mixture of a large spoonful of flour and 1/2 oz of curry powder, slice 2 or 3 onions & fry them in butter of a light brown, then add the meat & fry all together till the meat begins to brown put it all in a stew pan and pour over it just enough water to cover it, simmer it very gently for 2 or 3 hours. If too thick put more water