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Susan Gilbert's late nineteenth century British cookery manuscript
Page 164
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To Make Ox Tail Soup 8 lbs of gravy beef, 10 pints of water, reduced to 6 pints, Cellery, onions, Carrots, and sweet herbs, fry the Meat and vegetables before you boil them, get an Ox Tail, and boil it gently, thicken it with either ground rice or Arrow-Root, then add, different sauces to it, according to your taste. This is Mr. Henry Farrs, Cooks receipt February 2nd. 1856. Boiled Bread Pudding 1/2 pint of Bread crumbs, 1/2 pint of boiling Milk, 4 Eggs, Tea-spoonful of Flour 1 oz of Butter, 1 oz of powdered loaf sugar Candid peel and Currants to your taste. Boil it one hour. Mr. Henry Farrs Cooks receipt February 2nd. 1856.
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To Make Ox Tail Soup 8 lbs of gravy beef, 10 pints of water, reduced to 6 pints, Cellery, onions, Carrots, and sweet herbs, fry the Meat and vegetables before you boil them, get an Ox Tail, and boil it gently, thicken it with either ground rice or Arrow-Root, then add, different sauces to it, according to your taste. This is Mr. Henry Farrs, Cooks receipt February 2nd. 1856. Boiled Bread Pudding 1/2 pint of Bread crumbs, 1/2 pint of boiling Milk, 4 Eggs, Tea-spoonful of Flour 1 oz of Butter, 1 oz of powdered loaf sugar Candid peel and Currants to your taste. Boil it one hour. Mr. Henry Farrs Cooks receipt February 2nd. 1856.
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