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John and Henry Locke cookery archive, item 2, 1830s?
Page 89
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Fish 1 [o'clock] Dinner [left side] Vol au Vent Chicken [illegible] Mutton Cutlets Bordeaux Cake [Pastuf?] [Middle] Boiled Fowls Tongue Green Pea Soup Haunch Venison Roast Ducklings [Serving bowls?] Lobster Salad & French Beans [illegible] [Right side] [bx pulates?] Stewed Pigeons [S. Bread au Bachamel?] Jelly Cream
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Fish 1 [o'clock] Dinner [left side] Vol au Vent Chicken [illegible] Mutton Cutlets Bordeaux Cake [Pastuf?] [Middle] Boiled Fowls Tongue Green Pea Soup Haunch Venison Roast Ducklings [Serving bowls?] Lobster Salad & French Beans [illegible] [Right side] [bx pulates?] Stewed Pigeons [S. Bread au Bachamel?] Jelly Cream
Szathmary Culinary Manuscripts and Cookbooks
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