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John and Henry Locke cookery archive, item 1, 1852
Page 49
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Sweet Sauce for Puddings & c Put equal parts of Brandy and Sherry into Rich melted butter, with a spoonfull of sugar. Make hot. _____ Orange & Lemon Sauce as above Take some melted Butter, add the zest of two oranges or lemons with the Juice a little Sugar, and a drop of Sherry. Make hot & Serve. a good Sauce for light puddings such as Cabinet, Sunderland, & C _____ Observe. all fish and other sauces that are thickened must be sent to table quite thick, as thin sauces are unpardonable, but a medium course to be observed in all things, relating to sauces.
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Sweet Sauce for Puddings & c Put equal parts of Brandy and Sherry into Rich melted butter, with a spoonfull of sugar. Make hot. _____ Orange & Lemon Sauce as above Take some melted Butter, add the zest of two oranges or lemons with the Juice a little Sugar, and a drop of Sherry. Make hot & Serve. a good Sauce for light puddings such as Cabinet, Sunderland, & C _____ Observe. all fish and other sauces that are thickened must be sent to table quite thick, as thin sauces are unpardonable, but a medium course to be observed in all things, relating to sauces.
Szathmary Culinary Manuscripts and Cookbooks
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