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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 98
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98 Montrose method of [[charring cod?]] Fish Let it be [well?] charred and split open then covered with Water all night next day wash it in pure water scraping it heartily. sprinkle a little salt. wash it every day in pure water and sprinkle a very little salt daily (Mrs [illegible] [illegible] Rump Soup - Take 2 Ox Tails - [char?] them well then put them on to Boil let them come [illegible] them scrap them nicely - Then put them on with Onion Carrot Turnip a little Celery - to stew slowly so as to make a good Stock - Then brown a little bit of meat to colour it, and thickn it with flower Season with Black pepper - send up the best joints of the Tails in the Soup - Hare Soup Thick[ness?] by boiling Crusts of Bread in it
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98 Montrose method of [[charring cod?]] Fish Let it be [well?] charred and split open then covered with Water all night next day wash it in pure water scraping it heartily. sprinkle a little salt. wash it every day in pure water and sprinkle a very little salt daily (Mrs [illegible] [illegible] Rump Soup - Take 2 Ox Tails - [char?] them well then put them on to Boil let them come [illegible] them scrap them nicely - Then put them on with Onion Carrot Turnip a little Celery - to stew slowly so as to make a good Stock - Then brown a little bit of meat to colour it, and thickn it with flower Season with Black pepper - send up the best joints of the Tails in the Soup - Hare Soup Thick[ness?] by boiling Crusts of Bread in it
Szathmary Culinary Manuscripts and Cookbooks
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