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John and Henry Locke cookery archive, item 1, 1852
Page 37
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cheese. and then with a layer of bread crumbs. pinch bits of fresh butter over the whole and brown with a hot shovel or Salamander, _____ Scalloped Oysters. des Huitres. Make a sauce of oysters the sauce as for patties with the oysters bearded and plenty of them in. pour them in a dish or scallop shells. bread crumb them over pinch bits of Butter over and brown with a hot Shovel or Salamander. _____ TO dress a dish of tripe, ala Kilkenny Irish Take a double piece of tripe and cut it in square pieces. boil a dozen onions split in two until tender put in the tripe. boil it ten minuites, pour off nearly all the water
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cheese. and then with a layer of bread crumbs. pinch bits of fresh butter over the whole and brown with a hot shovel or Salamander, _____ Scalloped Oysters. des Huitres. Make a sauce of oysters the sauce as for patties with the oysters bearded and plenty of them in. pour them in a dish or scallop shells. bread crumb them over pinch bits of Butter over and brown with a hot Shovel or Salamander. _____ TO dress a dish of tripe, ala Kilkenny Irish Take a double piece of tripe and cut it in square pieces. boil a dozen onions split in two until tender put in the tripe. boil it ten minuites, pour off nearly all the water
Szathmary Culinary Manuscripts and Cookbooks
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