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John and Henry Locke cookery archive, item 1, 1852
Page 61
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Cod Fish, Une. Morue. Rub the fish with vinegar. put it on the strainer. and tie it. put a little salt and vinegar or a Lemon sliced in the water, when it boils put in the fish. Boil 1/2 an hour if a large one 3/4 of an hour with a stick of HRadish in, when done take it up. dish it. serve with oyster sauce and plain Butter in Boats. Garnish with scraped HRadish & parsley _____ Soles. Soles French Skin & trim the soals. put them in boiling water boil 10 minuites or 1/4 Hour. Serve with anchovy Sauce and plain melted Butter in Boats. _____ A trout. Une Truite Boil in water vinegar, salt and HRadish Serve up with anchovy sauce and plain Butter. Boil 15 Minuites.
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Cod Fish, Une. Morue. Rub the fish with vinegar. put it on the strainer. and tie it. put a little salt and vinegar or a Lemon sliced in the water, when it boils put in the fish. Boil 1/2 an hour if a large one 3/4 of an hour with a stick of HRadish in, when done take it up. dish it. serve with oyster sauce and plain Butter in Boats. Garnish with scraped HRadish & parsley _____ Soles. Soles French Skin & trim the soals. put them in boiling water boil 10 minuites or 1/4 Hour. Serve with anchovy Sauce and plain melted Butter in Boats. _____ A trout. Une Truite Boil in water vinegar, salt and HRadish Serve up with anchovy sauce and plain Butter. Boil 15 Minuites.
Szathmary Culinary Manuscripts and Cookbooks
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