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McQueen family cookbook item 4, Scotland, 1870s
Page 33
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saucepan. To clarify it put in the whites and shells of two egg. Whisk it till it begins to boil then stop and let it boil all over. Draw it to the side and cover and let it fall, then boil it again. Or it may be cleared the sauce way with gravy beaf cut in small pieces. Strain it twice through a jelly bag and warm again. Curry Put 2 oz butter in a stewpan When it is quite hot throw in 2 onions cut in thin rings Fry them a nice brown take them out and put in the meat & brown it (White meat is the best for curry) Wash the stewpan
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saucepan. To clarify it put in the whites and shells of two egg. Whisk it till it begins to boil then stop and let it boil all over. Draw it to the side and cover and let it fall, then boil it again. Or it may be cleared the sauce way with gravy beaf cut in small pieces. Strain it twice through a jelly bag and warm again. Curry Put 2 oz butter in a stewpan When it is quite hot throw in 2 onions cut in thin rings Fry them a nice brown take them out and put in the meat & brown it (White meat is the best for curry) Wash the stewpan
Szathmary Culinary Manuscripts and Cookbooks
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