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McQueen family cookbook item 4, Scotland, 1870s
Page 72
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make a very stiff paste. Drop it in spoonfuls on a greased tin. Brush them over with egg. Put a few small pieces of fine sugar on the top, & bake in a very hot oven, a quarter of an hour. Rabbit Soufflee Cut the meat off a rabbit scrape & pound it. Steep 1/4 lb bread in milk. Drain off the milk & pound the bread with the rabbit & 1/4 lb fresh butter & the yokes of 4 eggs season with pepper salt & a little grated nutmeg & rub it through a wire sieve. Whip half a pint
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make a very stiff paste. Drop it in spoonfuls on a greased tin. Brush them over with egg. Put a few small pieces of fine sugar on the top, & bake in a very hot oven, a quarter of an hour. Rabbit Soufflee Cut the meat off a rabbit scrape & pound it. Steep 1/4 lb bread in milk. Drain off the milk & pound the bread with the rabbit & 1/4 lb fresh butter & the yokes of 4 eggs season with pepper salt & a little grated nutmeg & rub it through a wire sieve. Whip half a pint
Szathmary Culinary Manuscripts and Cookbooks
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