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Harriet Dawbarne cookbook, January 1834
Page 36
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for roasting - fillet steaks Waletiers & Workers for Invalids secretery Miss A Randolph Bayford House Hertford Woman & Work periodical published by Hatchard Charlotte pudding - Thin slices of bread steeped in oiled Butter & place in order in a mould which is filled between them with preserve baked (& custard poured over it before baking) Bouquet garnie a handful of parsley & spring of Thyme or small bay leaf & 6 green onions tied securely with thread together. For tinned Australian mutton warm the tin sufficiently to melt the jelly, pour off the jelly into a saucepan, slice up 6 good onions & boil them in the jelly. Boil some potatoes in a separate sauceplan, place hot potatoes onions and gravy over meat (not through) on dish. saute'ing is cooking in a frying pan with a very little fat, frying is in more fat dry frying most prefer for cutlets
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for roasting - fillet steaks Waletiers & Workers for Invalids secretery Miss A Randolph Bayford House Hertford Woman & Work periodical published by Hatchard Charlotte pudding - Thin slices of bread steeped in oiled Butter & place in order in a mould which is filled between them with preserve baked (& custard poured over it before baking) Bouquet garnie a handful of parsley & spring of Thyme or small bay leaf & 6 green onions tied securely with thread together. For tinned Australian mutton warm the tin sufficiently to melt the jelly, pour off the jelly into a saucepan, slice up 6 good onions & boil them in the jelly. Boil some potatoes in a separate sauceplan, place hot potatoes onions and gravy over meat (not through) on dish. saute'ing is cooking in a frying pan with a very little fat, frying is in more fat dry frying most prefer for cutlets
Szathmary Culinary Manuscripts and Cookbooks
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