Transcribe
Translate
English cookbook, 1799
Page 275
More information
digital collection
archival collection guide
transcription tips
Adelaide Sandwiches Mrs. R. Pelhines Spenne' Home a 2nd Course dish top top - Thin slices of bread cut in rounds & dipped first in clarified butter, then in grated, Parmesan cheese - mix brown sauce, taragon vinegar, mustard & Cayenne, put a tea spoonful with some grated ham or tongue in a Slow oven Mrs Swire 1 Ounce of Isinglass to a quart of mixed Cream and new milk sweeten to your taste & flavor it with [hasisie?] Pea soup - Mrs. Swire Half a pint of Peas, 3 quarts of water, 6 small onions 1 carrot, 40 Black pepper cornes 20 of all spice a few Celery tops, Celery seed will do let them boil till you can rub them through a Tamees, then give it annother boil add seasoning to your taste a tea spoonful of dry mint rubbed & crisped bread put into the tureen pour the soup over it - Chicking or Rabbit Soup a fine Sheep or Lams pluck, heart or liver, & lights, clean it well in water, set it on the fire in six quarts of soft water, stick one very large onion with six cloves all the seasoning required, put in a large jowl & boil all together till quite tender, take out the jowl, cut off all the white parts & return the remainder into the liquor after breaking & mashing the bones, let it boil gently till reduced to 4 quarts strain & set it by, beat the white part of the jowl in a mortar to a paste with a little of the liquor, rub it through a sieve & stir in a pint of cream, mix it well with a spoonful or two of Bashmell butter, then add by degrees as much of the liquor as will make it about the thickness of cream - Lady Hanlock
Saving...
prev
next
Adelaide Sandwiches Mrs. R. Pelhines Spenne' Home a 2nd Course dish top top - Thin slices of bread cut in rounds & dipped first in clarified butter, then in grated, Parmesan cheese - mix brown sauce, taragon vinegar, mustard & Cayenne, put a tea spoonful with some grated ham or tongue in a Slow oven Mrs Swire 1 Ounce of Isinglass to a quart of mixed Cream and new milk sweeten to your taste & flavor it with [hasisie?] Pea soup - Mrs. Swire Half a pint of Peas, 3 quarts of water, 6 small onions 1 carrot, 40 Black pepper cornes 20 of all spice a few Celery tops, Celery seed will do let them boil till you can rub them through a Tamees, then give it annother boil add seasoning to your taste a tea spoonful of dry mint rubbed & crisped bread put into the tureen pour the soup over it - Chicking or Rabbit Soup a fine Sheep or Lams pluck, heart or liver, & lights, clean it well in water, set it on the fire in six quarts of soft water, stick one very large onion with six cloves all the seasoning required, put in a large jowl & boil all together till quite tender, take out the jowl, cut off all the white parts & return the remainder into the liquor after breaking & mashing the bones, let it boil gently till reduced to 4 quarts strain & set it by, beat the white part of the jowl in a mortar to a paste with a little of the liquor, rub it through a sieve & stir in a pint of cream, mix it well with a spoonful or two of Bashmell butter, then add by degrees as much of the liquor as will make it about the thickness of cream - Lady Hanlock
Szathmary Culinary Manuscripts and Cookbooks
sidebar
