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John and Henry Locke cookery archive, item 1, 1852
Page 26
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A Layer of Herbs for Soups Cover the bottom of a large stewpan with fat and lean ham cut up in dice. Next put plenty of onions sliced then celery cut up. and the outside of some carrots sliced off. a good handfull of basil and sweet Herbs. and mushrooms if you have any. Cover this with stock. (but if you put meats on such as Hare, Giblet, etc, you must put the stock on afterwards) let it boil until tender and rub it trough a tannis seive for use _____ This is the Same as that called Herb Rubbings
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A Layer of Herbs for Soups Cover the bottom of a large stewpan with fat and lean ham cut up in dice. Next put plenty of onions sliced then celery cut up. and the outside of some carrots sliced off. a good handfull of basil and sweet Herbs. and mushrooms if you have any. Cover this with stock. (but if you put meats on such as Hare, Giblet, etc, you must put the stock on afterwards) let it boil until tender and rub it trough a tannis seive for use _____ This is the Same as that called Herb Rubbings
Szathmary Culinary Manuscripts and Cookbooks
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