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American cookbook, 1930s?
Page 6
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Chop a little saltpork with lean veal, fine adding brains. Seasoned with pepper salt Mace cloves sweet herbs, curry powder, make all into balls of the size of the yolk of an Egg, boil part in the Soup; fry the others for a Separate dish. To draw or melt butter: Keep a quart tin sauce pan with cover, Exclusively for this use. Take four ounces of good butter rub into it two spoonfuls of flour; put it in the sauce pan with one spoonful of water and a little Salt, cover it and Set the saucepan in a larger one of boiling water. Shake it continually until Entirely melted and beginning to boil. Sauce = Take parsley wash, pick leaves, boil ten [minutes?] in salt & water, drain dry mince fine, stir in drawn butter when begins to draw.
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Chop a little saltpork with lean veal, fine adding brains. Seasoned with pepper salt Mace cloves sweet herbs, curry powder, make all into balls of the size of the yolk of an Egg, boil part in the Soup; fry the others for a Separate dish. To draw or melt butter: Keep a quart tin sauce pan with cover, Exclusively for this use. Take four ounces of good butter rub into it two spoonfuls of flour; put it in the sauce pan with one spoonful of water and a little Salt, cover it and Set the saucepan in a larger one of boiling water. Shake it continually until Entirely melted and beginning to boil. Sauce = Take parsley wash, pick leaves, boil ten [minutes?] in salt & water, drain dry mince fine, stir in drawn butter when begins to draw.
Szathmary Culinary Manuscripts and Cookbooks
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