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Emily Netuzed recipe book, August 1874
Page 32
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chopped Parsley; put the Egg on a dish & garnish with friend Croutons - it is necesary to stir with the whisk in all parts of the stewpan to avoid having the egg [mold?] in one place than another. Albert Sandwiches 3 oz Butter, 3 oz Cheese, 3 eggs a little Anchovy Salt, Pepper & mustard to taste. Stir over the fire, till quite thick, put on round pieces of bread, sprinkle some chopped Ham or Tongue on the top Before serving, fry in Butter just to cover the pieces of Bread, & sprinkle a little grated Cheese on the top, the last thing (Lord [Methewven?]) Huitres a la St Michell (Scots [Fusiliers?] Peel & season the oysters with salt, pepper a pinch of Cayenne. roll then in a layer of Bacon cut very thin, cook them in a hot oven & serve very hot on Croutons as thick as a plum pick.
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chopped Parsley; put the Egg on a dish & garnish with friend Croutons - it is necesary to stir with the whisk in all parts of the stewpan to avoid having the egg [mold?] in one place than another. Albert Sandwiches 3 oz Butter, 3 oz Cheese, 3 eggs a little Anchovy Salt, Pepper & mustard to taste. Stir over the fire, till quite thick, put on round pieces of bread, sprinkle some chopped Ham or Tongue on the top Before serving, fry in Butter just to cover the pieces of Bread, & sprinkle a little grated Cheese on the top, the last thing (Lord [Methewven?]) Huitres a la St Michell (Scots [Fusiliers?] Peel & season the oysters with salt, pepper a pinch of Cayenne. roll then in a layer of Bacon cut very thin, cook them in a hot oven & serve very hot on Croutons as thick as a plum pick.
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