DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 75

75
Cheesecakes
One Gill of boiling cream, poured upon
a Biscuit pounded, once ounce & half
bitter Almonds beat, 3 oz Sugar, 2 Eggs
beat up by themselves, 2 oz butter beat 
to a cream; season with nutmeg &
cinnamon, or Marmalade if the latter
half of the cream will do. Beat all 
together & put in thin paste, bake them 
in a quick oven - 

[Tenchroons?] of Veal
Take a breast of veal and cut the 
[Tenchroons?] from it and stew them
well. have some Macaroni and white 
Sauce mixed in the dish put the
Macaroni first in the dish and the
[Tenchroons?] upon it. and glaze them
[Lamartine?]
Marbled Rabbit or Fowl - 
Have the Shoulders and legs larded
and glazed and the remaining meat
of the Rabbit or Fowl cut into small
bits & mince with a rich white
sauce you may take 2 Rabbits
for each dish - 
[Lamartine?]

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75 Cheesecakes One Gill of boiling cream, poured upon a Biscuit pounded, once ounce & half bitter Almonds beat, 3 oz Sugar, 2 Eggs beat up by themselves, 2 oz butter beat to a cream; season with nutmeg & cinnamon, or Marmalade if the latter half of the cream will do. Beat all together & put in thin paste, bake them in a quick oven - [Tenchroons?] of Veal Take a breast of veal and cut the [Tenchroons?] from it and stew them well. have some Macaroni and white Sauce mixed in the dish put the Macaroni first in the dish and the [Tenchroons?] upon it. and glaze them [Lamartine?] Marbled Rabbit or Fowl - Have the Shoulders and legs larded and glazed and the remaining meat of the Rabbit or Fowl cut into small bits & mince with a rich white sauce you may take 2 Rabbits for each dish - [Lamartine?]