Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 45
More information
digital collection
archival collection guide
transcription tips
Oyster Sauce Put a lump of Butter in a pan with a spoonfull of flour. mix it. add white pepper & salt. as much cream & milk as it requires. Scald the oysters. Beard them throw them into the pan with the strained liquors boil will anchovy may be added. _____ Shrimp Sauce Put a large lump of Butter in a pan. add flour. as much cream as will make it thick, a pinch of Cayenne, a spoonfull or two of shrimp essence, or anchovy. & as many fresh shrimps as it will take add lobster spawn of cochineal to heighten the Colours. boil well
Saving...
prev
next
Oyster Sauce Put a lump of Butter in a pan with a spoonfull of flour. mix it. add white pepper & salt. as much cream & milk as it requires. Scald the oysters. Beard them throw them into the pan with the strained liquors boil will anchovy may be added. _____ Shrimp Sauce Put a large lump of Butter in a pan. add flour. as much cream as will make it thick, a pinch of Cayenne, a spoonfull or two of shrimp essence, or anchovy. & as many fresh shrimps as it will take add lobster spawn of cochineal to heighten the Colours. boil well
Szathmary Culinary Manuscripts and Cookbooks
sidebar
