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English cookbook, 1820
Page 221
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then put it in a Barrel with the Raisins bruis'd and half an Ounce of Isinglass - close the Barrel - you may Bottle it in 6 Weeks or sooner if wanted. - Beef Rags The the inside of a Sirloin or Rump of Beef cut it into think Slices without Skin or fat Lay them upon a board - then grater Nutmeg upon them - fry them quick in Butter - put to them some good ham gravy with a little Cream. lay a few Sippets in the dish and Serve it up - To Stove Veal Take some Square pieces of Veal boil them in some gravy till they are Tender then take them out of the gravy and strain it - when settled thicken it up as you woud any other white Sauce and pour it over them
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then put it in a Barrel with the Raisins bruis'd and half an Ounce of Isinglass - close the Barrel - you may Bottle it in 6 Weeks or sooner if wanted. - Beef Rags The the inside of a Sirloin or Rump of Beef cut it into think Slices without Skin or fat Lay them upon a board - then grater Nutmeg upon them - fry them quick in Butter - put to them some good ham gravy with a little Cream. lay a few Sippets in the dish and Serve it up - To Stove Veal Take some Square pieces of Veal boil them in some gravy till they are Tender then take them out of the gravy and strain it - when settled thicken it up as you woud any other white Sauce and pour it over them
Szathmary Culinary Manuscripts and Cookbooks
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