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John and Henry Locke cookery archive, item 1, 1852
Page 26
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Seive add a Spoonfull of soy and one of mushroom ketchup. make all hot put it in a cottle of rice and ornament with curry powder. _____ Fricaseed Chicken Take a couple of cold roast fowls skin and Joint them. put the skin into a pan with four ounces of fresh butter a handfull of white pepper corns 4 blades of mace half a dozen white onions sliced a handfull of ground sweet almonds and half a pound of chopt ham. let it sweat down for 1/4 of an hour, then add veal stock sufficient. boil and thicken. strain it, put it back with the chickens let them simmer half an hour then add half a [pint?] of thick cream occasionally shake the pan but do not stir it with a spoon.
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Seive add a Spoonfull of soy and one of mushroom ketchup. make all hot put it in a cottle of rice and ornament with curry powder. _____ Fricaseed Chicken Take a couple of cold roast fowls skin and Joint them. put the skin into a pan with four ounces of fresh butter a handfull of white pepper corns 4 blades of mace half a dozen white onions sliced a handfull of ground sweet almonds and half a pound of chopt ham. let it sweat down for 1/4 of an hour, then add veal stock sufficient. boil and thicken. strain it, put it back with the chickens let them simmer half an hour then add half a [pint?] of thick cream occasionally shake the pan but do not stir it with a spoon.
Szathmary Culinary Manuscripts and Cookbooks
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