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Emily Netuzed recipe book, August 1874
Page 23
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Barley Cream Take 1 lb of veal or of chicken free from skin or fat, & 1 oz of Pearl Barley. Boil this in a quart of water til reduced to a pint. Then [rub] it thro' a [Silve] til it becomes of the Consistency of thick cream, perfectly smooth, add salt to taste. (Very nourishing) Spiced Beef Take 12 lbs of [round] [rump] or thick [thank] of Beef. Take a large tea spoonful of freshly grounded mace, 1 ditto of ground black pepper. 2 ditto cloves, 1/4 ditto cayenne & the small nutmeg, all in the finest powder. Add [1] oz brown sugar and 3 1/2 oz salt petre. Mix all [well] together, rub the beef well & let it lie 3 days. Add to it [then] 1/2 lb fine salt- rub & turn it once in 24 hours for 12 days [next ] [wash] but [not] [soak] it. [Skewer] or [bind] it into good [form] put it into a stew-pan or sauce -pan nearly of its size Pour into it 1/2 Pint Good Beef Broth & when it begins to boil skim it well. Then throw in a small onion & a [moderate]
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Barley Cream Take 1 lb of veal or of chicken free from skin or fat, & 1 oz of Pearl Barley. Boil this in a quart of water til reduced to a pint. Then [rub] it thro' a [Silve] til it becomes of the Consistency of thick cream, perfectly smooth, add salt to taste. (Very nourishing) Spiced Beef Take 12 lbs of [round] [rump] or thick [thank] of Beef. Take a large tea spoonful of freshly grounded mace, 1 ditto of ground black pepper. 2 ditto cloves, 1/4 ditto cayenne & the small nutmeg, all in the finest powder. Add [1] oz brown sugar and 3 1/2 oz salt petre. Mix all [well] together, rub the beef well & let it lie 3 days. Add to it [then] 1/2 lb fine salt- rub & turn it once in 24 hours for 12 days [next ] [wash] but [not] [soak] it. [Skewer] or [bind] it into good [form] put it into a stew-pan or sauce -pan nearly of its size Pour into it 1/2 Pint Good Beef Broth & when it begins to boil skim it well. Then throw in a small onion & a [moderate]
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