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English cookbook, 1820
Page 152
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fuls of yeast a little Salt and two Eggs mix'd with warm Milk. - Payal Olives Take four or five Eggs - boil them hard cut off one end that they may stand upright fry them in butter till they are a light brown set them upright in a dish and lay between them some Slices of boil'd Ham, pour a little good gravy on the dish - Lemon peel cut like straw and thrown on each Egg - if you please you may put forcemeat on the Eggs - fry them a light brown and stick them with Vermicelli. Inespressibles - Boil three Eggs very hard cut them in two and set them at the ends to stand then mix the yolks with a little green Parsley boild and chop'd small and a little Butter then fill the whites with it quite hot.
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fuls of yeast a little Salt and two Eggs mix'd with warm Milk. - Payal Olives Take four or five Eggs - boil them hard cut off one end that they may stand upright fry them in butter till they are a light brown set them upright in a dish and lay between them some Slices of boil'd Ham, pour a little good gravy on the dish - Lemon peel cut like straw and thrown on each Egg - if you please you may put forcemeat on the Eggs - fry them a light brown and stick them with Vermicelli. Inespressibles - Boil three Eggs very hard cut them in two and set them at the ends to stand then mix the yolks with a little green Parsley boild and chop'd small and a little Butter then fill the whites with it quite hot.
Szathmary Culinary Manuscripts and Cookbooks
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