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John and Henry Locke cookery archive, item 1, 1852
Page 14
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green peas, or are half the head to be put on a ham egg it over. Strew it thickly over with bread crumbs chopt herbs and spices all mixed together, pinch bits of butter over it, and let it bake until done.Serve both in the same dish. _____ Stewed Breast of veal. Boil a breast of veal in the stock until tender. take out the bones, put the breast in sauce ala Bechamel, a puree of Greenpeas or Brown cullis. Make rissoles ofthe sweetbread or cut it through putting a piece on each side of the veal, garish with sprigs of cauliflower and clumps of Boiled Spinach.
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green peas, or are half the head to be put on a ham egg it over. Strew it thickly over with bread crumbs chopt herbs and spices all mixed together, pinch bits of butter over it, and let it bake until done.Serve both in the same dish. _____ Stewed Breast of veal. Boil a breast of veal in the stock until tender. take out the bones, put the breast in sauce ala Bechamel, a puree of Greenpeas or Brown cullis. Make rissoles ofthe sweetbread or cut it through putting a piece on each side of the veal, garish with sprigs of cauliflower and clumps of Boiled Spinach.
Szathmary Culinary Manuscripts and Cookbooks
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