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English cookbook, 1820
Page 153
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A White fricassee of Eggs Boil your Eggs rather hard cut them in round Slices - make a White Sauce the same as for boil'd chickens - pour it over the Eggs lay Sippets round them and put a whole yolk in the middle of your dish. - A Mushroom Pye - A Smooth raised Oval Pye lay a piece of Veal at the bottom a little pepper and Salt fill the Pye up with middle sized Mushrooms Mutton Cakes Take some fresh Mutton and beat it well in a Mortar add to it a little pepper Salt and a small quantity of Cayenne pepper - the cakes must be made up the Size of the top of a tea Cup and near an Inch thick - they are to be fried a pretty brown in butter - and a rich brown gravy
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A White fricassee of Eggs Boil your Eggs rather hard cut them in round Slices - make a White Sauce the same as for boil'd chickens - pour it over the Eggs lay Sippets round them and put a whole yolk in the middle of your dish. - A Mushroom Pye - A Smooth raised Oval Pye lay a piece of Veal at the bottom a little pepper and Salt fill the Pye up with middle sized Mushrooms Mutton Cakes Take some fresh Mutton and beat it well in a Mortar add to it a little pepper Salt and a small quantity of Cayenne pepper - the cakes must be made up the Size of the top of a tea Cup and near an Inch thick - they are to be fried a pretty brown in butter - and a rich brown gravy
Szathmary Culinary Manuscripts and Cookbooks
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