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 80

80
White Soup
Take 2 Brace of Rabbits and make a Strong Stock, beat the yolks of 3 Eggs with a little very sweet Cream Season it accordingly to taste and add whole Rice if approved of. - - [illegible] Grace

To Take Stains of Oil out of a Carpet
Take Calm Stone bruise it down pour hot water upon it. Then when softened, take the Sediment and lay upon the Stains let it remain a day or two (thick)  Brush it off Woollens and rub it off Silk with a piece of flannel -  Turpentine takes out oil from Woollens

Boudin a la Richlieu - 
Take the inside of a good sized stale Roll, put it into a basin and cover with milk about the warmth it comes from the cow; let it stand half an hour -  Then take off all the milk, & put the bread into a sauce-pan with a good bit of butter, one onion chopped very fine a little parsley and herbs. Keep stirring on the fire till it becomes quite stiff, then take it off, & add the yolk of an Egg, which must be well beat into it - Let it then cool before adding the meat, which may be of chicken, veal or

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80 White Soup Take 2 Brace of Rabbits and make a Strong Stock, beat the yolks of 3 Eggs with a little very sweet Cream Season it accordingly to taste and add whole Rice if approved of. - - [illegible] Grace To Take Stains of Oil out of a Carpet Take Calm Stone bruise it down pour hot water upon it. Then when softened, take the Sediment and lay upon the Stains let it remain a day or two (thick) Brush it off Woollens and rub it off Silk with a piece of flannel - Turpentine takes out oil from Woollens Boudin a la Richlieu - Take the inside of a good sized stale Roll, put it into a basin and cover with milk about the warmth it comes from the cow; let it stand half an hour - Then take off all the milk, & put the bread into a sauce-pan with a good bit of butter, one onion chopped very fine a little parsley and herbs. Keep stirring on the fire till it becomes quite stiff, then take it off, & add the yolk of an Egg, which must be well beat into it - Let it then cool before adding the meat, which may be of chicken, veal or