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American cookbook, 1900-1920
Page 9
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the soup pot, + boil it before you add the liquor - when this is melted, put in the meat, which cook very slowly -- Take the fat, + put in 2 teaspoons full of pepper, 2 of cloves, + some nutmeg with flour well braided in - + stir in while it is boiling -- More seasoning can easily be added -- Have hard boiled eggs ready, + add a 1/2 pint of wine 15 minutes before it is taken up -- Force meat balls are essential to this, pound
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the soup pot, + boil it before you add the liquor - when this is melted, put in the meat, which cook very slowly -- Take the fat, + put in 2 teaspoons full of pepper, 2 of cloves, + some nutmeg with flour well braided in - + stir in while it is boiling -- More seasoning can easily be added -- Have hard boiled eggs ready, + add a 1/2 pint of wine 15 minutes before it is taken up -- Force meat balls are essential to this, pound
Szathmary Culinary Manuscripts and Cookbooks
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