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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 125
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125 Oyster Omelet Take 2 dozen of oysters that have been scalded & braised and chop them a little. Then take 3 eggs put the yolks & oysters in a basin with a table spoonful of cream and a little pepper & salt. Then [switch?] the white up & mix all together and put in the pan & when [illegible] dish up with a little of the oyster sauce. For curing bacon 1 lb [illegible] salt 1 - common salt 2 oz salt petre 1 oz bl pepper 1 oz ground cloves Pound and mix all together, rubbing it well on the bacon, let it lie for three days then add 1/2 lbs treacle. After all the ingredients are well mixed together lay the bacon on a slab or table [illegible] one piece above the other rubbing
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125 Oyster Omelet Take 2 dozen of oysters that have been scalded & braised and chop them a little. Then take 3 eggs put the yolks & oysters in a basin with a table spoonful of cream and a little pepper & salt. Then [switch?] the white up & mix all together and put in the pan & when [illegible] dish up with a little of the oyster sauce. For curing bacon 1 lb [illegible] salt 1 - common salt 2 oz salt petre 1 oz bl pepper 1 oz ground cloves Pound and mix all together, rubbing it well on the bacon, let it lie for three days then add 1/2 lbs treacle. After all the ingredients are well mixed together lay the bacon on a slab or table [illegible] one piece above the other rubbing
Szathmary Culinary Manuscripts and Cookbooks
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