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John and Henry Locke cookery archive, item 1, 1852
Page 4
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Entries de veau, or Made dishes of veal. Fricandeux de veau, Put a layer of ham and sweet herbs in a stewpan, four blades of Mace, and chopt vegetables. Lard the fricandeux, lay it on the top. three parts cover it with veal stock, and put a piece of thin fat bacon on the top, to keep it of a good colour. Stew it until tender take it out, rub the Herbs &c through a tammis sieve. Put it back with a spoonfull of bay & mushroom ketchup. Boil and scum. When dished up, put the fricandeux in the dish, pour the sauce round, glaze the top and dish round endive or stewd onions, Glazed. Tendons of veal. Stew the brisket part of a breast of veal quite tender. When cold cut it in slices about four inches long one inch wide & quarter of an inch
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Entries de veau, or Made dishes of veal. Fricandeux de veau, Put a layer of ham and sweet herbs in a stewpan, four blades of Mace, and chopt vegetables. Lard the fricandeux, lay it on the top. three parts cover it with veal stock, and put a piece of thin fat bacon on the top, to keep it of a good colour. Stew it until tender take it out, rub the Herbs &c through a tammis sieve. Put it back with a spoonfull of bay & mushroom ketchup. Boil and scum. When dished up, put the fricandeux in the dish, pour the sauce round, glaze the top and dish round endive or stewd onions, Glazed. Tendons of veal. Stew the brisket part of a breast of veal quite tender. When cold cut it in slices about four inches long one inch wide & quarter of an inch
Szathmary Culinary Manuscripts and Cookbooks
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