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English cookbook, 1700
Page 8
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togeather, & role into balls & fry them in butter, for thick'ning the sause you'r to melt a little butter by it's self till it's brown'd then drige into it so much flow'r as you think suffitient[?] to thicken your Gravie, which put to it & let them boil togeather, to prepare your Morells you must put them into cold water, so set them on a fire & let them boile once or twice
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togeather, & role into balls & fry them in butter, for thick'ning the sause you'r to melt a little butter by it's self till it's brown'd then drige into it so much flow'r as you think suffitient[?] to thicken your Gravie, which put to it & let them boil togeather, to prepare your Morells you must put them into cold water, so set them on a fire & let them boile once or twice
Szathmary Culinary Manuscripts and Cookbooks
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