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John and Henry Locke cookery archive, item 1, 1852
Page 18
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cullis not thick. peel a large cucumber. cut it in pieces about an inch an half long and half an inch square. put it in the cullis with the chops. let it simmer until done. dish round with cucumber in the centre. a shalot chopt and boiled in a [spoonfull of Sherry and the Juice of a lemon may be added. _____ Cotelettes de l'Agneau en Papilotes Egg &c the same as [illegible] cutlets. wrap them up in thin second. paste either with or without paper outside. Serve with Sauce Piquante. Lamb ala Braize Take a Breast or Shoulder of lamb bone it. lay slices of ham and forcemeat and some gherkins or slices of cucumber about it
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cullis not thick. peel a large cucumber. cut it in pieces about an inch an half long and half an inch square. put it in the cullis with the chops. let it simmer until done. dish round with cucumber in the centre. a shalot chopt and boiled in a [spoonfull of Sherry and the Juice of a lemon may be added. _____ Cotelettes de l'Agneau en Papilotes Egg &c the same as [illegible] cutlets. wrap them up in thin second. paste either with or without paper outside. Serve with Sauce Piquante. Lamb ala Braize Take a Breast or Shoulder of lamb bone it. lay slices of ham and forcemeat and some gherkins or slices of cucumber about it
Szathmary Culinary Manuscripts and Cookbooks
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