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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 68
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thick; then take up the Pigeons & lay them in y/e Dish; pour the Gravy to the Rice & stir all together & pour over the Pigeons; garnish w.th hard Eggs - A Dish of Olives. Take the Caul of a Leg of Veal, lay it in a layer of Bacon; then slice the Lean of a Leg of Veal, two Anchovies, Salt, Pepper, Nutmeg, Mace, a few Oysters, sweet Herbs, & Mushrooms, the Yolks of hard Eggs, a little Lemon Peel; then lay this in the Layer of Bacon; & when you have fill the Caul roll it up hard; & either bake or roast it; when it is enough, cut it in Pieces & send it up with Gravy Sauce -
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thick; then take up the Pigeons & lay them in y/e Dish; pour the Gravy to the Rice & stir all together & pour over the Pigeons; garnish w.th hard Eggs - A Dish of Olives. Take the Caul of a Leg of Veal, lay it in a layer of Bacon; then slice the Lean of a Leg of Veal, two Anchovies, Salt, Pepper, Nutmeg, Mace, a few Oysters, sweet Herbs, & Mushrooms, the Yolks of hard Eggs, a little Lemon Peel; then lay this in the Layer of Bacon; & when you have fill the Caul roll it up hard; & either bake or roast it; when it is enough, cut it in Pieces & send it up with Gravy Sauce -
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