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

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Page 47

because one [must?] look for bones.
Fish au Gratin   Butter a dish put in layer of fish moisten with "sauce" (melted butter) [illegible] it with milk as before escalopped [illegible].  Cover with bread crumbs.  This sauce preferred some stock butter flour juice 1/2 lemon chopped parsley slice onion chopped fine little vinegar salt & pepper (brown it is to be
Roast Ham.  boil 3 hours if 10 lbs remove skin bake in moderate oven.  Serve with champagne sauce 
Braised Breast of Lamb (or mutton  Remove bones. roll season it with salt & pepper tie firmly with twine. (fry reg[illegible]) dredge with flour put in water let it cook slowly 1/2 an hour - then add brown stock or boiling water place in over for an hour.  Baste. Take off fat. Serve with tomata or  Bechamel sauce
To stew lamb tongues a long time
Cardoons Stewed  Cut the inside stalk into pieces about 2 inches long, stew gently in veal broth with a glass of hock sauterne or sherry a small bunch of sweet-herbs pepper & salt - a little butter & flour & the juice of half a lemon.  All the leaves should always be removed, nothing but the inside stick should be used.

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because one [must?] look for bones. Fish au Gratin Butter a dish put in layer of fish moisten with "sauce" (melted butter) [illegible] it with milk as before escalopped [illegible]. Cover with bread crumbs. This sauce preferred some stock butter flour juice 1/2 lemon chopped parsley slice onion chopped fine little vinegar salt & pepper (brown it is to be Roast Ham. boil 3 hours if 10 lbs remove skin bake in moderate oven. Serve with champagne sauce Braised Breast of Lamb (or mutton Remove bones. roll season it with salt & pepper tie firmly with twine. (fry reg[illegible]) dredge with flour put in water let it cook slowly 1/2 an hour - then add brown stock or boiling water place in over for an hour. Baste. Take off fat. Serve with tomata or Bechamel sauce To stew lamb tongues a long time Cardoons Stewed Cut the inside stalk into pieces about 2 inches long, stew gently in veal broth with a glass of hock sauterne or sherry a small bunch of sweet-herbs pepper & salt - a little butter & flour & the juice of half a lemon. All the leaves should always be removed, nothing but the inside stick should be used.