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Dr. J. C. Smith family household and medical book, 1847
Page 3
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Pease stewed with and without Meat Take a quart of Pease, 2 cabbage lettuces cut into pieces 2 onions sliced - Put these into a stewpan with a tea cup of water a bit of butter the size of a Walnut, a little flour, pepper and salt to your taste. Let them stew till near done covered close. Cut a pound & a half or two pounds of the Breast of Veal into pieces, and fry it of a light brown put the pease &ct. and veal together and stew all till the veal is tender Put the veal in the dish and the pease over If not thick enough add the yolk of an egg. If you have not meat you may cut a little Bacon into dice if you brown it so much the better and put it to stew with the pease just long enough to do it sufficiently therefore the pease must first be more stewed by themselves than for meat. NB A duck dressed in this way is excellent Pie with rice crust Mrs Templer Piddletown Mrs Warren [Tolpudle?] Chickens Pigeons or Slices of Veal (or any meat) season with pepper & salt add a little butter
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Pease stewed with and without Meat Take a quart of Pease, 2 cabbage lettuces cut into pieces 2 onions sliced - Put these into a stewpan with a tea cup of water a bit of butter the size of a Walnut, a little flour, pepper and salt to your taste. Let them stew till near done covered close. Cut a pound & a half or two pounds of the Breast of Veal into pieces, and fry it of a light brown put the pease &ct. and veal together and stew all till the veal is tender Put the veal in the dish and the pease over If not thick enough add the yolk of an egg. If you have not meat you may cut a little Bacon into dice if you brown it so much the better and put it to stew with the pease just long enough to do it sufficiently therefore the pease must first be more stewed by themselves than for meat. NB A duck dressed in this way is excellent Pie with rice crust Mrs Templer Piddletown Mrs Warren [Tolpudle?] Chickens Pigeons or Slices of Veal (or any meat) season with pepper & salt add a little butter
Szathmary Culinary Manuscripts and Cookbooks
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