DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Page 29

gravy with two or three potatoes = XX
Mushrooms with beef Peel & [roast?] mushrooms, cut in slices. Cut some cold roast beef into thin slices: sprinkle salt pepper & little pieces of butter on both mushrooms & beef. Butter a pie dish, put in a layer of cold beef, then a layer of mushrooms & sprinkle over the latter a little of a finely chopped onion, then lay in another layer of beef and one layer of mushrooms, sprinkling the rest of the onion & a little thyme over this. Add a table sponful of vinegar & half a pint of stock broth: then cover with mashed potatoes or grated bread crumbs with little pieces of butter sprinkled over. Bake an hour in moderate oven.
Cooking eggs in tasty ways. Butter'd eggs "[beafs?] au plat" Break the eggs carefully into cups (2 in each cup) put one oz of butter in a round flat bright metal pan and place it in the oven. When the butter boils lay in 2 eggs, taking care not to break the yolks  sprinkle a little white pepper & finely grated salt on each  Put in the oven for 6 minutes or a little more according to the heat of the oven Serve in the dish they are cooked in  Foreign kitchens are always supplied with these little pans which are about the size of a cheese plate & have two small handles  Fire proof china ones answer very well, also those made of enamelled tin, white inside, blue out but if those are used the eggs will take longer

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gravy with two or three potatoes = XX Mushrooms with beef Peel & [roast?] mushrooms, cut in slices. Cut some cold roast beef into thin slices: sprinkle salt pepper & little pieces of butter on both mushrooms & beef. Butter a pie dish, put in a layer of cold beef, then a layer of mushrooms & sprinkle over the latter a little of a finely chopped onion, then lay in another layer of beef and one layer of mushrooms, sprinkling the rest of the onion & a little thyme over this. Add a table sponful of vinegar & half a pint of stock broth: then cover with mashed potatoes or grated bread crumbs with little pieces of butter sprinkled over. Bake an hour in moderate oven. Cooking eggs in tasty ways. Butter'd eggs "[beafs?] au plat" Break the eggs carefully into cups (2 in each cup) put one oz of butter in a round flat bright metal pan and place it in the oven. When the butter boils lay in 2 eggs, taking care not to break the yolks sprinkle a little white pepper & finely grated salt on each Put in the oven for 6 minutes or a little more according to the heat of the oven Serve in the dish they are cooked in Foreign kitchens are always supplied with these little pans which are about the size of a cheese plate & have two small handles Fire proof china ones answer very well, also those made of enamelled tin, white inside, blue out but if those are used the eggs will take longer