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McQueen family cookbook item 4, Scotland, 1870s
Page 73
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thick cream & add it. Pour it into a catereau mold greased with fresh butter or lard. Do not fill the mold. Cover with a greased paper & steam very slowly three quarters of an hour. Turn it out & fill in the centre with green peas or mushrooms (White) Sauce 1/2 oz flour 1/2 oz butter 1 gill white stock, 1 tablespoonful cream & salt. Rub the butter & flour over the fire, add the stock. Let the sauce boil a minute or two & add the cream last For brown sauce, use brown stock or gravy instead of white. & a tablespoonful ketchup for cream Add a few drops browning
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thick cream & add it. Pour it into a catereau mold greased with fresh butter or lard. Do not fill the mold. Cover with a greased paper & steam very slowly three quarters of an hour. Turn it out & fill in the centre with green peas or mushrooms (White) Sauce 1/2 oz flour 1/2 oz butter 1 gill white stock, 1 tablespoonful cream & salt. Rub the butter & flour over the fire, add the stock. Let the sauce boil a minute or two & add the cream last For brown sauce, use brown stock or gravy instead of white. & a tablespoonful ketchup for cream Add a few drops browning
Szathmary Culinary Manuscripts and Cookbooks
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