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English cookbook, 1820
Page 278
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Velvet Cream Mrs Formby - Take a Pint of Cream, add a quarter of an ounce of Isinglass - with Sugar to your taste stir it over the fire till dissolved - then take it off - strain it - and continue at times to stir it till it is about the warmth of new Milk - Then pour it into a dish that has in it the juice of a Lemon with a little of the peel grated and apricot Jam - mix a table spoonful of white wine - It shou'd be made the day before - Oyster Sauce Mrs Formby Take 12 or 18 Oysters as they are of a size put them into a Sauce pan and let them boil a minute in their own liquor then put them on a Sieve - take off the beards, then put the oysters into the liquor with two or three anchovies pounded very small and rubbed throug a hair sieve - a quarter of a pint of Cream & two ounces of butter, Mix as much flour with the butter as you think will make the same a little thicker than Melted butter - let it boil 3 Minutes and it is ready - then add the oysters
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Velvet Cream Mrs Formby - Take a Pint of Cream, add a quarter of an ounce of Isinglass - with Sugar to your taste stir it over the fire till dissolved - then take it off - strain it - and continue at times to stir it till it is about the warmth of new Milk - Then pour it into a dish that has in it the juice of a Lemon with a little of the peel grated and apricot Jam - mix a table spoonful of white wine - It shou'd be made the day before - Oyster Sauce Mrs Formby Take 12 or 18 Oysters as they are of a size put them into a Sauce pan and let them boil a minute in their own liquor then put them on a Sieve - take off the beards, then put the oysters into the liquor with two or three anchovies pounded very small and rubbed throug a hair sieve - a quarter of a pint of Cream & two ounces of butter, Mix as much flour with the butter as you think will make the same a little thicker than Melted butter - let it boil 3 Minutes and it is ready - then add the oysters
Szathmary Culinary Manuscripts and Cookbooks
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