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English cookbook, 1800s
Page 7
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To prepare a fresh liquor for Sturgeon, when tis decayed. If the liquor be(?) ever(?) so mouldy, take and wash it well in the same liquor, then wash it clean in some frock(?) small Beer(?), then take a quantity of small Beer(?), as much as you think you shall want to cover it, and put in a prety(?) quantity of salt, and boil them, together (?) and (?) it while it is boiling, then let it stand till it is as cold as cool(?). then put it your sturgeon, and that will preserve it. For Scotch Collops Take a leg of veal the flesh part of it, and cut in very then, then take it and put it into a frying-pan, with a little water and let it lye a forty(?) minutes, and then brown it with a little butter, then take the water that it was boil'd in and put it into a slow-pan, with a little gravy: then take Bacon and slice it very thin, and cut the rind and the lean off, then boil it very brown and lay it over the other meat, then lay on your first meat Bath(?), and your Mushrooms, then pour over it your Oyster Sauces(?), and for your Garnish use fry'd Oysters. To Pickel Onions Take firm Onions of a middle size, boil them in water
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To prepare a fresh liquor for Sturgeon, when tis decayed. If the liquor be(?) ever(?) so mouldy, take and wash it well in the same liquor, then wash it clean in some frock(?) small Beer(?), then take a quantity of small Beer(?), as much as you think you shall want to cover it, and put in a prety(?) quantity of salt, and boil them, together (?) and (?) it while it is boiling, then let it stand till it is as cold as cool(?). then put it your sturgeon, and that will preserve it. For Scotch Collops Take a leg of veal the flesh part of it, and cut in very then, then take it and put it into a frying-pan, with a little water and let it lye a forty(?) minutes, and then brown it with a little butter, then take the water that it was boil'd in and put it into a slow-pan, with a little gravy: then take Bacon and slice it very thin, and cut the rind and the lean off, then boil it very brown and lay it over the other meat, then lay on your first meat Bath(?), and your Mushrooms, then pour over it your Oyster Sauces(?), and for your Garnish use fry'd Oysters. To Pickel Onions Take firm Onions of a middle size, boil them in water
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