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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 66
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To make Polo of either Fowl or Veal Parboil the Veal, then fry it with a Lump of Butter as it comes out of the Pan; season it with Pepper, Cloves & Cardamum Seeds, Salt & Turmerick put the Veal in the Bottom of the Pan & 1/2 lb of Bacon along with it; a Quart of white Gravy & 3/4 lb of Rice; cover it close & put it over a slow fire till the Rice is tender; then take it up & garnish it with hard Eggs - To collar a Breast of Veal - Bone the Breast & season it w.th Mace, Nutmeg, Cloves, Pepper, Salt, & a little Lemon Peel shred very fine; roll it up hard & boil it & make a Pickle of the Liquor & Vinegar -
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To make Polo of either Fowl or Veal Parboil the Veal, then fry it with a Lump of Butter as it comes out of the Pan; season it with Pepper, Cloves & Cardamum Seeds, Salt & Turmerick put the Veal in the Bottom of the Pan & 1/2 lb of Bacon along with it; a Quart of white Gravy & 3/4 lb of Rice; cover it close & put it over a slow fire till the Rice is tender; then take it up & garnish it with hard Eggs - To collar a Breast of Veal - Bone the Breast & season it w.th Mace, Nutmeg, Cloves, Pepper, Salt, & a little Lemon Peel shred very fine; roll it up hard & boil it & make a Pickle of the Liquor & Vinegar -
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