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Margaret Dyson Holland cookbook, 1834
Page 69
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Giblet Soap. (169) Scald two less of giblets and clean them Stew them in a little good gravy made of a scrap of mutton and [illegible] of peal, season with a good large bunch of sweet herbs, three onions and a bit of mace, Salt and pepper. thicken with a bit of butter and flour add a pint of [illegible] Savory Jelly (170) Make a stiff Jelly with veal, beef, season with white pepper, salt, a blade of mace and an onion, when milk warm put to it the whites of two or three eggs pour it thro' a Jelly bag. To Stew Carp or Lench (171) Fry them a light brown, boil one or two anchovies according to the quantity a pint or three gills of veal gravy, four spoonfulls of catchup, one of lemon pickle a gill of red wine, a bunch of parsley a piece of lemon peel, let them stew till the gravy is reduced to half of the quantity thicken it with a lump of butter mixed with flour. -
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Giblet Soap. (169) Scald two less of giblets and clean them Stew them in a little good gravy made of a scrap of mutton and [illegible] of peal, season with a good large bunch of sweet herbs, three onions and a bit of mace, Salt and pepper. thicken with a bit of butter and flour add a pint of [illegible] Savory Jelly (170) Make a stiff Jelly with veal, beef, season with white pepper, salt, a blade of mace and an onion, when milk warm put to it the whites of two or three eggs pour it thro' a Jelly bag. To Stew Carp or Lench (171) Fry them a light brown, boil one or two anchovies according to the quantity a pint or three gills of veal gravy, four spoonfulls of catchup, one of lemon pickle a gill of red wine, a bunch of parsley a piece of lemon peel, let them stew till the gravy is reduced to half of the quantity thicken it with a lump of butter mixed with flour. -
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