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Bethune Family recipe book, October 22, 1826
Page 89
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86 Steneld Mushrooms Mrs Smithces Wash and sprinkle a little Salt over some button Mushrooms for 24 hours Stew them an the Liquor with Cloves Nutmeg Mace pepper and bottle them Cork & tie a bladder over them small bottles are the best as they do not keep when opened. Neck of veal stewed with celery. The best end of a neck of veal put into a stewpan with some beef broth salt whole pepper & cloves tied in a muslin bag an onion & piece of lemon peel - Stew it till tender - take out the spice & peel, put in a little cream & flour mixed with some celery ready boiled & cut into lengths. - Boil it up. -
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86 Steneld Mushrooms Mrs Smithces Wash and sprinkle a little Salt over some button Mushrooms for 24 hours Stew them an the Liquor with Cloves Nutmeg Mace pepper and bottle them Cork & tie a bladder over them small bottles are the best as they do not keep when opened. Neck of veal stewed with celery. The best end of a neck of veal put into a stewpan with some beef broth salt whole pepper & cloves tied in a muslin bag an onion & piece of lemon peel - Stew it till tender - take out the spice & peel, put in a little cream & flour mixed with some celery ready boiled & cut into lengths. - Boil it up. -
Szathmary Culinary Manuscripts and Cookbooks
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