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John and Henry Locke cookery archive, item 1, 1852
Page 63
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or parsley on top with a cut flower or a bunch of scraped HRadishes the same between the Heads. fennel Sauce is used or parsley & Butter. ____ Mackarel ala slaintne de Hotel Boil and serve with sweet herbs chopt fine in melted Butter. _____ Eels, Une Anguille. Skin and cut of the Head. Skewer then round boil if large 1/2 an hour Serve them with parsley & melted Butter.
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or parsley on top with a cut flower or a bunch of scraped HRadishes the same between the Heads. fennel Sauce is used or parsley & Butter. ____ Mackarel ala slaintne de Hotel Boil and serve with sweet herbs chopt fine in melted Butter. _____ Eels, Une Anguille. Skin and cut of the Head. Skewer then round boil if large 1/2 an hour Serve them with parsley & melted Butter.
Szathmary Culinary Manuscripts and Cookbooks
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