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English cookbook, 1820
Page 148
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have ready a Syrup of double refined Sugar in which boil a great deal of Lemon peel and whole Ginger pour it hot over them and cover them do this three times or more if necessary - the ginger must be boil'd in water before it is put in the Syrup Figs or Melons are good done in the same way. To dress cold Veal Cut the veal in this Slices put it in a pan with Milk enough to cover it, a little Salt a small piece of Butter roll'd in flour - to half a pint of Milk the yolks of two Eggs well beaten a spoonful of Mushroom Catchup - Shake it till it thickens put your Veal in the dish and pour the Sauce over it. Rice Candle Soak two Ounces of ground Rice in a quart of Spring Water and 6 spoonfuls of Rose Water grater in a small white Roll - a little Cinnamon let it boil till it is pretty thick stirring it
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have ready a Syrup of double refined Sugar in which boil a great deal of Lemon peel and whole Ginger pour it hot over them and cover them do this three times or more if necessary - the ginger must be boil'd in water before it is put in the Syrup Figs or Melons are good done in the same way. To dress cold Veal Cut the veal in this Slices put it in a pan with Milk enough to cover it, a little Salt a small piece of Butter roll'd in flour - to half a pint of Milk the yolks of two Eggs well beaten a spoonful of Mushroom Catchup - Shake it till it thickens put your Veal in the dish and pour the Sauce over it. Rice Candle Soak two Ounces of ground Rice in a quart of Spring Water and 6 spoonfuls of Rose Water grater in a small white Roll - a little Cinnamon let it boil till it is pretty thick stirring it
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