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John and Henry Locke cookery archive, item 1, 1852
Page 15
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Entrees de Boeuf, Made dishes of Beef Beef olives, Beef collops, & Matelotte of Beef to be done as the veal dishes _____ Beef Kidneys ala Mode Slice the kidneys egg and Bread crumb them over. broil or stew them put them in a Sauce Piquante. _____ Ox Palates Boil and skin them, dip them in egg spices, herbs & Bread crumbs, fry them and put them in a Sauce Piquante or brown cullis. _____ Braised Rump of Beef Cut a rump of beef corner ways. Make holes about every two inches in the lean parts about the size and
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Entrees de Boeuf, Made dishes of Beef Beef olives, Beef collops, & Matelotte of Beef to be done as the veal dishes _____ Beef Kidneys ala Mode Slice the kidneys egg and Bread crumb them over. broil or stew them put them in a Sauce Piquante. _____ Ox Palates Boil and skin them, dip them in egg spices, herbs & Bread crumbs, fry them and put them in a Sauce Piquante or brown cullis. _____ Braised Rump of Beef Cut a rump of beef corner ways. Make holes about every two inches in the lean parts about the size and
Szathmary Culinary Manuscripts and Cookbooks
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