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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 79
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put 1/2 lb of Butter, a little Flour, Cream, Broth, or Water; 2 or 3 anchovies a little Pepper, Salt, & Nutmeg; boil up all these together & take care it don't curdle - The Sauce should be a little thicker than melted Butter - Lemon Sauce for boild Fowls. Take a Piece of veal or Chicken & put to it a Pint & half of Water, some whole Pepper & a Blade or two of Mace & Salt, let it boil to a strong Gravy & dissolve in it a small anchovy; put to it a Qr. of a Pint of Cream & the Peel of 1/2 a Lemon shred very small; take the Yolks of two Eggs & beat them well with
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put 1/2 lb of Butter, a little Flour, Cream, Broth, or Water; 2 or 3 anchovies a little Pepper, Salt, & Nutmeg; boil up all these together & take care it don't curdle - The Sauce should be a little thicker than melted Butter - Lemon Sauce for boild Fowls. Take a Piece of veal or Chicken & put to it a Pint & half of Water, some whole Pepper & a Blade or two of Mace & Salt, let it boil to a strong Gravy & dissolve in it a small anchovy; put to it a Qr. of a Pint of Cream & the Peel of 1/2 a Lemon shred very small; take the Yolks of two Eggs & beat them well with
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