Transcribe
Translate
M. J. Delaney cookbook, 1933
Page 189
More information
digital collection
archival collection guide
transcription tips
small pieces, beets (ditto) Add 1 tbsp. flour. Put some of boullion in this mixture enuf to cover vegetables. Cook until almost soft. Then add vegetable mixture to kettle of boullion where meat is cooking. Add cabbage (1 medium or small head cut in small pieces) and 3 or 4 potatoes (cut up small) # Let cook until cabbage and potatoes are done. Before serving add juice of half a lemon. To serve, put into each dish a slice of the meat, fill with soup and add a spoonful of sour cream. # Meat should have been cooking long enuf by now to be done when cabbage and potatoes are.
Saving...
prev
next
small pieces, beets (ditto) Add 1 tbsp. flour. Put some of boullion in this mixture enuf to cover vegetables. Cook until almost soft. Then add vegetable mixture to kettle of boullion where meat is cooking. Add cabbage (1 medium or small head cut in small pieces) and 3 or 4 potatoes (cut up small) # Let cook until cabbage and potatoes are done. Before serving add juice of half a lemon. To serve, put into each dish a slice of the meat, fill with soup and add a spoonful of sour cream. # Meat should have been cooking long enuf by now to be done when cabbage and potatoes are.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
