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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 59
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with a little Butter to brown it; or fry it brown before you put it into the Pan; then put some hot Water to it in the Stew Pan & do it almost enough; then put in your Peas not too young & cut in a Cabbage Lettuce with them & a bit of Onion, a large Lump of Butter rolled in Flour (but a little) with Salt & a little Pepper; stew it till the Peas are quite tender. Lambs Ears Loraine - from Gill at Bath. Take a Dozen of Ears clean scalded; then Slit the Top with a Pair of Scissors all round the Edges, then put in each Ear a Cray Fish or some boned Larks, a large Coxcomb or a fresh Trufle or only a hard Egg; then make them tender in
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with a little Butter to brown it; or fry it brown before you put it into the Pan; then put some hot Water to it in the Stew Pan & do it almost enough; then put in your Peas not too young & cut in a Cabbage Lettuce with them & a bit of Onion, a large Lump of Butter rolled in Flour (but a little) with Salt & a little Pepper; stew it till the Peas are quite tender. Lambs Ears Loraine - from Gill at Bath. Take a Dozen of Ears clean scalded; then Slit the Top with a Pair of Scissors all round the Edges, then put in each Ear a Cray Fish or some boned Larks, a large Coxcomb or a fresh Trufle or only a hard Egg; then make them tender in
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