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Heelis family cookbook, 1850s
Page 34
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remainder of the pieces, bearing in mind that the crusts will make an excellent bread pudding some other time. Then when the fat is boiling for the rissoles throw there pieces of heartshaped bread with it. In a very short time they will become a bright golden colour when they shid be taken out & placed on a cloth in front of the fire. Shid there be any black specks on them, they will easily scrape off. Next take sufficient mutton for the mince, & chop it up warming it in a small stew pan with just sufficient stock to moisten it taking great care it does not boil, as in that case the mince will be tough. Flavour to taste.
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remainder of the pieces, bearing in mind that the crusts will make an excellent bread pudding some other time. Then when the fat is boiling for the rissoles throw there pieces of heartshaped bread with it. In a very short time they will become a bright golden colour when they shid be taken out & placed on a cloth in front of the fire. Shid there be any black specks on them, they will easily scrape off. Next take sufficient mutton for the mince, & chop it up warming it in a small stew pan with just sufficient stock to moisten it taking great care it does not boil, as in that case the mince will be tough. Flavour to taste.
Szathmary Culinary Manuscripts and Cookbooks
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