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English cookbook, 1860
Page 26
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put two spoonsful of ketchop and a little white wine flour the veal and fry it in butter and pour the gravy with some mushrooms and forced meat balls over the meat boil altogether till a proper thickness lay your veal in relish and pour the sauce over it fry the sweet bread in slices and lay round your dish. A Plum pudding ten ounces of flour 1 lb of Jam Raisins half a lb of suet shred fine four eggs leaving out two of the whites two table spoonfuls of brandy and a little salt to be boiled four hours.........
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put two spoonsful of ketchop and a little white wine flour the veal and fry it in butter and pour the gravy with some mushrooms and forced meat balls over the meat boil altogether till a proper thickness lay your veal in relish and pour the sauce over it fry the sweet bread in slices and lay round your dish. A Plum pudding ten ounces of flour 1 lb of Jam Raisins half a lb of suet shred fine four eggs leaving out two of the whites two table spoonfuls of brandy and a little salt to be boiled four hours.........
Szathmary Culinary Manuscripts and Cookbooks
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