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Emily Netuzed recipe book, August 1874
Page 79
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"Turf Club" Devil Sauce A lump of butter the size of a walnut 1 dessert-spoonful of salad oil mixed with one table spoonful of mustard, one of worchester Harvey, ketchup, [nabob te?] & a little salt & cayenne pepper. Pour over the fish of chicken when grilled & put back in the oven to get perfectly hot before serving 1876 Curry (Mrs Bowrue) Cut some apple & onion in small pieces & fry them nice & brown in butter & then cut into small pieces any kind of meat. Fowl or game put the meat to the onions & apple let it stew gently for a long time (2 or 3 hrs) Then add the curry powder & paste, a little gravy, lemon juice & a pinch of sugar A little chopped chutnee is an improvement Serve with rice
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"Turf Club" Devil Sauce A lump of butter the size of a walnut 1 dessert-spoonful of salad oil mixed with one table spoonful of mustard, one of worchester Harvey, ketchup, [nabob te?] & a little salt & cayenne pepper. Pour over the fish of chicken when grilled & put back in the oven to get perfectly hot before serving 1876 Curry (Mrs Bowrue) Cut some apple & onion in small pieces & fry them nice & brown in butter & then cut into small pieces any kind of meat. Fowl or game put the meat to the onions & apple let it stew gently for a long time (2 or 3 hrs) Then add the curry powder & paste, a little gravy, lemon juice & a pinch of sugar A little chopped chutnee is an improvement Serve with rice
Szathmary Culinary Manuscripts and Cookbooks
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