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English cookbook, 1820
Page 161
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Harrico Mutton A Neck or Loin of Mutton the best end cut with little fat, and into Steaks fry it quick so as just to brown it but first season it with pepper and Salt and flour it well as it will not be a pretty brown. - take you Carrots and cut them into Slices put the Steaks into the bottom of a stew Pan and the Carrots a few little onions and Turnips cut in small pieces. then take some strong broth or gravy an cover them with it and let it stew slowly - thicken it with flour & butter if not thick enough. - a boil'd Milk Pudding Boil a pint of Milk beat two Eggs very well and two spoonfuls of flour - pour the Milk boiling on the flour and stir it very well add Sugar and Nutmeg and ginger to your taste - either boil or bake it. -
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Harrico Mutton A Neck or Loin of Mutton the best end cut with little fat, and into Steaks fry it quick so as just to brown it but first season it with pepper and Salt and flour it well as it will not be a pretty brown. - take you Carrots and cut them into Slices put the Steaks into the bottom of a stew Pan and the Carrots a few little onions and Turnips cut in small pieces. then take some strong broth or gravy an cover them with it and let it stew slowly - thicken it with flour & butter if not thick enough. - a boil'd Milk Pudding Boil a pint of Milk beat two Eggs very well and two spoonfuls of flour - pour the Milk boiling on the flour and stir it very well add Sugar and Nutmeg and ginger to your taste - either boil or bake it. -
Szathmary Culinary Manuscripts and Cookbooks
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