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John and Henry Locke cookery archive, item 1, 1852
Page 20
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Entrees du Mouton. Es. of Mutton. Cutlets. Maintenon. Papilotes. Tomata &c done the same as veal and Lamb _____ Haricot Mutton Take some chops of the best end of a neck of Mutton. Trim them. fry them quick of a good colour. have ready a light cullis put in the chops add a spoonfull of ketchup and soy add vegatables previously boiled the same as for ox tail soup. boil and scum. dish round the Mutton. vegatables in centre and sprigs of brocoli round outside. _____ Cotelettes du Pork. Pork Chops Cut them off the loin, and without bone. [skewer them round. egg & fry them dish them on top of apple sauce.
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Entrees du Mouton. Es. of Mutton. Cutlets. Maintenon. Papilotes. Tomata &c done the same as veal and Lamb _____ Haricot Mutton Take some chops of the best end of a neck of Mutton. Trim them. fry them quick of a good colour. have ready a light cullis put in the chops add a spoonfull of ketchup and soy add vegatables previously boiled the same as for ox tail soup. boil and scum. dish round the Mutton. vegatables in centre and sprigs of brocoli round outside. _____ Cotelettes du Pork. Pork Chops Cut them off the loin, and without bone. [skewer them round. egg & fry them dish them on top of apple sauce.
Szathmary Culinary Manuscripts and Cookbooks
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