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Harriet Dawbarne cookbook, January 1834
Page 30
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to cook, than in a highly polished metal pan Another way. Boil 6 eggs hard, shell them & lay them aside. Take 1 lb sausages out of their skins, divide the meat into 6 portions and press one round each egg so as to entirely cover it, the meat must be quite smooth & the shape of egg preserved. Brush each with beaten egg, cover with fine bread crumbs and fry in plenty of boiling fat drain them on paper & serve cut in halves, stand them on their ends & garnish with water cress. Ladies Gazette of Fashion. Stewed Rabbit & sausage meat. Cut a rabbit into neat pieces or joints and fry it till brown with 3/4 of a pound of sausage meat. Place all together in a dish, cover with stock made from meat - & stew gently in oven till tender. This could be done in a saucepan too over a slow fire. Pearsons Weekly Mrs. Burris Lemon Cheese cakes 2 Lemons grated clear the grater with bread 1/4 lb of Butter 1/2 lb Lump sugar 2 eggs, the juice of one lemon put in a saucepan, & let it just simmer till sugar dissolves and becomes thick
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to cook, than in a highly polished metal pan Another way. Boil 6 eggs hard, shell them & lay them aside. Take 1 lb sausages out of their skins, divide the meat into 6 portions and press one round each egg so as to entirely cover it, the meat must be quite smooth & the shape of egg preserved. Brush each with beaten egg, cover with fine bread crumbs and fry in plenty of boiling fat drain them on paper & serve cut in halves, stand them on their ends & garnish with water cress. Ladies Gazette of Fashion. Stewed Rabbit & sausage meat. Cut a rabbit into neat pieces or joints and fry it till brown with 3/4 of a pound of sausage meat. Place all together in a dish, cover with stock made from meat - & stew gently in oven till tender. This could be done in a saucepan too over a slow fire. Pearsons Weekly Mrs. Burris Lemon Cheese cakes 2 Lemons grated clear the grater with bread 1/4 lb of Butter 1/2 lb Lump sugar 2 eggs, the juice of one lemon put in a saucepan, & let it just simmer till sugar dissolves and becomes thick
Szathmary Culinary Manuscripts and Cookbooks
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