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John and Henry Locke cookery archive, item 1, 1852
Page 40
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Cucumber Sauce. Slice a C. put it in a light coloured cullis. boil until tender add the Juice of a lemon and half a dozen shalots chopt and scalded in a drop of sherry. Strain. dish the cucumber up end ways. _____ Tomato Sauce Save the gravy from your meats, put it in a pan with a little Brown Cullis add sufficient Tomato and a dash of vinegar. Make it quite thick, if for cold meats some isinglass to be put in and to be used hot and thick _____ Onion Sauce Boil the onions tender. Chop them up, make a common white cullis of butter, flour and milk or a little cream and a pinch of salt. Put in
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Cucumber Sauce. Slice a C. put it in a light coloured cullis. boil until tender add the Juice of a lemon and half a dozen shalots chopt and scalded in a drop of sherry. Strain. dish the cucumber up end ways. _____ Tomato Sauce Save the gravy from your meats, put it in a pan with a little Brown Cullis add sufficient Tomato and a dash of vinegar. Make it quite thick, if for cold meats some isinglass to be put in and to be used hot and thick _____ Onion Sauce Boil the onions tender. Chop them up, make a common white cullis of butter, flour and milk or a little cream and a pinch of salt. Put in
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