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Jenny Patterson cookbook, May 24, 1880
Page 74
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Lobster Salad. 1 large lobster, 3 tablespoonful French mustard, or 2 dessert-spoonful of common mixed must. 1 gill and a half of vinegar, 1 1/2 gill sweet oil; 5 yolks hard boiled eggs, salt to taste 1 small tea-spoonful cayenne pepper, 2 heads cabbage lettuce, inside leaves, Cut the meat and lettuce in small pieces. Boil the eggs hard mash the yolks with a wooden or silver spoon. Economical Stew. Slice some cold beef or mutton, season the meat with pepper and salt and dredge over it a little flour. Put it in a stewpan with some cold gravy or a little water. Slice an onion fine and add to it a few potatoes. Stir gently until the meat is quite tender. A lump of butter rolled in flour must be added a few minutes before the stew is served.
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Lobster Salad. 1 large lobster, 3 tablespoonful French mustard, or 2 dessert-spoonful of common mixed must. 1 gill and a half of vinegar, 1 1/2 gill sweet oil; 5 yolks hard boiled eggs, salt to taste 1 small tea-spoonful cayenne pepper, 2 heads cabbage lettuce, inside leaves, Cut the meat and lettuce in small pieces. Boil the eggs hard mash the yolks with a wooden or silver spoon. Economical Stew. Slice some cold beef or mutton, season the meat with pepper and salt and dredge over it a little flour. Put it in a stewpan with some cold gravy or a little water. Slice an onion fine and add to it a few potatoes. Stir gently until the meat is quite tender. A lump of butter rolled in flour must be added a few minutes before the stew is served.
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