Transcribe
Translate
Receipts in cookery, Mrs. White of Stoney Lane, England
Page 60
More information
digital collection
archival collection guide
transcription tips
some strong well seasoned Broth; then take the Breast of a Fowl either roasted or boild & pound it in a Mortar w.th an oz: of Almonds pounded very fine; then put a Ladlefull of strong Broth, & work it thro' a Strainer; add a little Cream & season it to y.r Taste; let it be the same Thickness as a Fricasee Sauce & (if y/e Time of the Year) you may put into the Sauce some young Peas boild first, & don't let them boil in the Sauce after it is mix'd; put it in your Dish with the Ends of your Ears out of it, which will look like Celery; for splitting them will make them shrivel down like Celery that is done with a Pin.
Saving...
prev
next
some strong well seasoned Broth; then take the Breast of a Fowl either roasted or boild & pound it in a Mortar w.th an oz: of Almonds pounded very fine; then put a Ladlefull of strong Broth, & work it thro' a Strainer; add a little Cream & season it to y.r Taste; let it be the same Thickness as a Fricasee Sauce & (if y/e Time of the Year) you may put into the Sauce some young Peas boild first, & don't let them boil in the Sauce after it is mix'd; put it in your Dish with the Ends of your Ears out of it, which will look like Celery; for splitting them will make them shrivel down like Celery that is done with a Pin.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
