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English cookbook, 1799
Page 319
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Sir Robert Peils Brighton Sauce Mrs Cumby a quart of the best vinegar, a quarter of a pint of Indian Soy. the same quantity of catsup, and the same of walnut pickle a few blades of Garlic, each divided into three two Table spoonsfull of Essence of Anchovies - a large desert spoonfull Cayenne Pepper, the same of Salt, and the same of flour of Mustard all these named Ingredients to be put into a Stone Bottle corked it well, and put it on the top of the oven for a few days. Each day shake it it well up several times, after which it is most excellent in all made dishes - to Fish, and cold Meat, and a great acquisision to a Devil - Hoffle Soup - Mrs Morley Pate of East Hall Cut all the meat from a hoffle of Beef and in doing so separate all the gristle and fat from the lean, and cut it into small squares peices, put it into a stew pan with sufficient water to cover it, an onion, or two stuck with a few cloves, a bunch of sweet herbs, a small quantity of bruised pepper, and a peice of Carrot, stew it gently till quite tender, take some of the meat that is free from the sinews, cut it in small square peices and stew it exactly in the same way as the gristly parts, but not in the same pan, as it will take much less time in stewing. all the remainder of the meat of the hoffle meat be cut into thin slices, and put into a soup pan with 5 or 6 quarts of water, one dozen and a half of onions, some of them stuck with a few cloves, a large bunch of sweet herbs, several carrots, a lean bacon, and two anchovies, and bruised whole pepper; let all stew together during the whole day, and night and the greatist part of the following day, by which time the quantity will be a bout half reduced, then the gravey be drained from the meat when cold let all the fat be taken off, and add as much of the gristly part and lean meat to the gravey, as will make it a bout the thickness of mock turtle with carrots and turnips scouped & round and some small Button onions should be stewed tender in some of the gravey and add to the whole -
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Sir Robert Peils Brighton Sauce Mrs Cumby a quart of the best vinegar, a quarter of a pint of Indian Soy. the same quantity of catsup, and the same of walnut pickle a few blades of Garlic, each divided into three two Table spoonsfull of Essence of Anchovies - a large desert spoonfull Cayenne Pepper, the same of Salt, and the same of flour of Mustard all these named Ingredients to be put into a Stone Bottle corked it well, and put it on the top of the oven for a few days. Each day shake it it well up several times, after which it is most excellent in all made dishes - to Fish, and cold Meat, and a great acquisision to a Devil - Hoffle Soup - Mrs Morley Pate of East Hall Cut all the meat from a hoffle of Beef and in doing so separate all the gristle and fat from the lean, and cut it into small squares peices, put it into a stew pan with sufficient water to cover it, an onion, or two stuck with a few cloves, a bunch of sweet herbs, a small quantity of bruised pepper, and a peice of Carrot, stew it gently till quite tender, take some of the meat that is free from the sinews, cut it in small square peices and stew it exactly in the same way as the gristly parts, but not in the same pan, as it will take much less time in stewing. all the remainder of the meat of the hoffle meat be cut into thin slices, and put into a soup pan with 5 or 6 quarts of water, one dozen and a half of onions, some of them stuck with a few cloves, a large bunch of sweet herbs, several carrots, a lean bacon, and two anchovies, and bruised whole pepper; let all stew together during the whole day, and night and the greatist part of the following day, by which time the quantity will be a bout half reduced, then the gravey be drained from the meat when cold let all the fat be taken off, and add as much of the gristly part and lean meat to the gravey, as will make it a bout the thickness of mock turtle with carrots and turnips scouped & round and some small Button onions should be stewed tender in some of the gravey and add to the whole -
Szathmary Culinary Manuscripts and Cookbooks
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