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Susan Gilbert cookbook, 1848-1887
Page 35
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To Scallop Oysters Take 1 pint of Oysters fresh opened put them in a saucepan with the liquor and some mace, set them over the fire and let them stew a few Minutes, then put a piece of butter rolled in flour, when that is quite melted and thickened, pour them into your shells about 3 parts full, then have ready a good quantity of greated bread, cover them with it and press them down, set them before a fire or in an oven to brown or brown them with a Salamander. Mrs G. Mushroom Sauce Take new Milk or cream which you please boil with a little lemon peel, thicken with butter rolled in flour, add powdered mace and nutmeg to your taste, put in your Mushrooms and give them one boil. Mrs G.
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To Scallop Oysters Take 1 pint of Oysters fresh opened put them in a saucepan with the liquor and some mace, set them over the fire and let them stew a few Minutes, then put a piece of butter rolled in flour, when that is quite melted and thickened, pour them into your shells about 3 parts full, then have ready a good quantity of greated bread, cover them with it and press them down, set them before a fire or in an oven to brown or brown them with a Salamander. Mrs G. Mushroom Sauce Take new Milk or cream which you please boil with a little lemon peel, thicken with butter rolled in flour, add powdered mace and nutmeg to your taste, put in your Mushrooms and give them one boil. Mrs G.
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