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Alice Electa Pickard recipe book, 1868
Page 3
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Chicken Salad. Chicken meat cut fine equal quantity celery cut fine 4 eggs boiled hard 1 gill of butter 1 gill vinegar 1/2 gill mustard, pepper & salt. mix thoroughly. Pot au Feu.. 3 lbs good rump of beef or of any part free from bone & not too fat - put it in an earthen fireproof pot with 3 quarts water 1 large carrot 2 turnips 2 leeks - 1 head of celery & one big onion - season & let the soup boil slowly - skimming it from time to time for at least 5 hours, then strain through a fine seive & pour it over thin slices of bread. The meat & vegetables make a dish which is afterwards served.
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Chicken Salad. Chicken meat cut fine equal quantity celery cut fine 4 eggs boiled hard 1 gill of butter 1 gill vinegar 1/2 gill mustard, pepper & salt. mix thoroughly. Pot au Feu.. 3 lbs good rump of beef or of any part free from bone & not too fat - put it in an earthen fireproof pot with 3 quarts water 1 large carrot 2 turnips 2 leeks - 1 head of celery & one big onion - season & let the soup boil slowly - skimming it from time to time for at least 5 hours, then strain through a fine seive & pour it over thin slices of bread. The meat & vegetables make a dish which is afterwards served.
Szathmary Culinary Manuscripts and Cookbooks
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