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Emily Netuzed recipe book, August 1874
Page 8
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Water Sachet Put some Salt & Parsley into water, boil the water, put in the flounders or other small fish, & boil for 10 minutes - serve with Parsley roots & brown bread & butter. Tartare Sauce Prepare some Mayonaise & mix with it 1 Tablespoonful of french Mustard, a little chopped Spring onion, Tarragon & Chervil & 1 Teaspoonful of Anchovy. Toad in the Hole Cut up about 2 lbs tender Steaks (4 ox kidneys minced if liked), season with Pepper & Salt, fry over a sharp fire just to brown them but not do through, place in a buttered Pie Dish, pour the brown glaze left in the Pan over the Meat [illegible] little Catsup with Gravy - prepare a good Batter as for Yorkshire Pudding, pour it gently over the meat, bake 1 hour & serve very hot.
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Water Sachet Put some Salt & Parsley into water, boil the water, put in the flounders or other small fish, & boil for 10 minutes - serve with Parsley roots & brown bread & butter. Tartare Sauce Prepare some Mayonaise & mix with it 1 Tablespoonful of french Mustard, a little chopped Spring onion, Tarragon & Chervil & 1 Teaspoonful of Anchovy. Toad in the Hole Cut up about 2 lbs tender Steaks (4 ox kidneys minced if liked), season with Pepper & Salt, fry over a sharp fire just to brown them but not do through, place in a buttered Pie Dish, pour the brown glaze left in the Pan over the Meat [illegible] little Catsup with Gravy - prepare a good Batter as for Yorkshire Pudding, pour it gently over the meat, bake 1 hour & serve very hot.
Szathmary Culinary Manuscripts and Cookbooks
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