Transcribe
Translate
Robert Godfrey receipts, 1665-1799
Page 39
More information
digital collection
archival collection guide
transcription tips
Soupe -- Carrot Prepare some weak gravy the day before of Beef or Mutton or Veal & Ham Take off the fat & sediment take two carrots & some onions boiled soft pound them in a mortar with a piece of butter & dredge them with a spoonfull of flour. Put to them about 3 pints of gravy squeze in through a cloth & boil it for use -- Green Pea Soupe -- Divide a peck of peas as you shell them Boil the old ones with 2 anchovies some celery tops mint Onions & Leaks till quite tender Work them through a Cullender observe not to have more liquor than will make it thick. Fry a Cucumber a lettuce cut in pieces in 3 oz of butter dredge in a spoonful of flour. Put it to the soup with the gravy peas & let them simmer till tender. The soup should be very thick.
Saving...
prev
next
Soupe -- Carrot Prepare some weak gravy the day before of Beef or Mutton or Veal & Ham Take off the fat & sediment take two carrots & some onions boiled soft pound them in a mortar with a piece of butter & dredge them with a spoonfull of flour. Put to them about 3 pints of gravy squeze in through a cloth & boil it for use -- Green Pea Soupe -- Divide a peck of peas as you shell them Boil the old ones with 2 anchovies some celery tops mint Onions & Leaks till quite tender Work them through a Cullender observe not to have more liquor than will make it thick. Fry a Cucumber a lettuce cut in pieces in 3 oz of butter dredge in a spoonful of flour. Put it to the soup with the gravy peas & let them simmer till tender. The soup should be very thick.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
