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John and Henry Locke cookery archive, item 2, 1830s?
Page 97
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1 Course Cods Head oyster Sauce Frecendeau de Veau Boiled Fowls White Sauce stewed [illegible] Hashea Calfs-Head Stewd Veal Braised Beef Raost Lamb R[illegible] Pie Vol au Vent if oysters Soup H[illegible] Mutton Remove Fish & Soup 2 Course July Roast Buds Creame Savoy Cake Fruit (Epargne) Fruit Fancy pastry Soup [illegible] Roast Hare [illegible] 2 Removes second course 1 - Cabenate Pudding 2 - Souffle or Cheesecake
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1 Course Cods Head oyster Sauce Frecendeau de Veau Boiled Fowls White Sauce stewed [illegible] Hashea Calfs-Head Stewd Veal Braised Beef Raost Lamb R[illegible] Pie Vol au Vent if oysters Soup H[illegible] Mutton Remove Fish & Soup 2 Course July Roast Buds Creame Savoy Cake Fruit (Epargne) Fruit Fancy pastry Soup [illegible] Roast Hare [illegible] 2 Removes second course 1 - Cabenate Pudding 2 - Souffle or Cheesecake
Szathmary Culinary Manuscripts and Cookbooks
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