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English cookbook, 1820
Page 157
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Lemonade Mrs Thing Five Lemons and two Seville Oranges - pare them very thin so that none of the white will be left to the paring - put them into a Bason with a quart of boiling Water half a pound of double refin'd Sugar - and the Juice of the Lemon & Oranges strain'd and half a pint of White wine let them stand all night and in the morning put half a pint of boiling Milk to it to break it - let it stand half an hour run it through a Jelly Bag untill quite clear - Breast of Veal White - Cut a piece off each end - make force meat as follows - boil the Sweetbread. cut it very small some grated Bread a little Suet, 2 Eggs a little Cream some Nutmeg pepper and Salt - mix it well together - stuff the thin part of the Breast with some of it - make the rest into little Balls skewer the Skin close down flour and boil it in a cloth in Milk and Water make some gravy of the ends cut off some Oysters the Juice of a lemon a piece of butter rolled in flour some Cream
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Lemonade Mrs Thing Five Lemons and two Seville Oranges - pare them very thin so that none of the white will be left to the paring - put them into a Bason with a quart of boiling Water half a pound of double refin'd Sugar - and the Juice of the Lemon & Oranges strain'd and half a pint of White wine let them stand all night and in the morning put half a pint of boiling Milk to it to break it - let it stand half an hour run it through a Jelly Bag untill quite clear - Breast of Veal White - Cut a piece off each end - make force meat as follows - boil the Sweetbread. cut it very small some grated Bread a little Suet, 2 Eggs a little Cream some Nutmeg pepper and Salt - mix it well together - stuff the thin part of the Breast with some of it - make the rest into little Balls skewer the Skin close down flour and boil it in a cloth in Milk and Water make some gravy of the ends cut off some Oysters the Juice of a lemon a piece of butter rolled in flour some Cream
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