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English cookbook, 1820
Page 287
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are well beaten - pour the Liquid over the pounded Meat and chopped Suet - kneading it well together with a clean - throwing in the sifted Sage and pepper and Salt from a coarsish pepper box during the operation so as to let them impregnate the whole mass without being predominant in any part of it - Press the whole together into a Wide mouthed Jar - and keep it from the air in a Cold place - Roll the Sausages on a floured board - And use very little grease in frying them - as they will be almost fat enough to fry themselves, with the aid of a frying pan. - arrow-root Pudding Steamed Ms Col Jones - Mix in a little cold Milk about two dessert Spoonfuls of arrowroot and pour on it a pint of boiling Milk sweetened and flavoured - Stir it quickly It ought to be as thick as Starch - and the arrowroot must depend on the quality as some thickens much more than others. Then beat four Eggs yolks & Whites and Mix with the arrowroot while it is quite warm Stir it well together for about two Minutes - Then put it into your Mould with raisins or what you please - but it must be well buttered tye it over with writing
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are well beaten - pour the Liquid over the pounded Meat and chopped Suet - kneading it well together with a clean - throwing in the sifted Sage and pepper and Salt from a coarsish pepper box during the operation so as to let them impregnate the whole mass without being predominant in any part of it - Press the whole together into a Wide mouthed Jar - and keep it from the air in a Cold place - Roll the Sausages on a floured board - And use very little grease in frying them - as they will be almost fat enough to fry themselves, with the aid of a frying pan. - arrow-root Pudding Steamed Ms Col Jones - Mix in a little cold Milk about two dessert Spoonfuls of arrowroot and pour on it a pint of boiling Milk sweetened and flavoured - Stir it quickly It ought to be as thick as Starch - and the arrowroot must depend on the quality as some thickens much more than others. Then beat four Eggs yolks & Whites and Mix with the arrowroot while it is quite warm Stir it well together for about two Minutes - Then put it into your Mould with raisins or what you please - but it must be well buttered tye it over with writing
Szathmary Culinary Manuscripts and Cookbooks
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