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Alice Electa Pickard recipe book, 1868
Page 4
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Sausages. 40 pounds meat 1 pound salt 6 ounces sage 3 ounces pepper. Meat Dumplings. Take mince meat prepared as for meatballs - put a few spoonfuls of water in it - make a pastry & roll it up - tie each other on a cloth, & boil it. Chickens. [Prof Blot?]. Cut chicken in pieces - place in a saucepan & cover with either warm water or broth & one half onion whole - 1/2 tablespoon flour 1/2 ditto butter [set?] on fire, turn juice of chicken on it when melted stir 1 yolk of egg with 1 teaspoon butter & 1 teaspoon cold-water, turn into sauce, & stir fast - strain into chicken. Pottage. Prof. Blot. Broth in a pot - put in vermicelli & thicken to taste a few drops of burnt sugar, salt & pepper, add Gruyere or Swiss cheese.
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Sausages. 40 pounds meat 1 pound salt 6 ounces sage 3 ounces pepper. Meat Dumplings. Take mince meat prepared as for meatballs - put a few spoonfuls of water in it - make a pastry & roll it up - tie each other on a cloth, & boil it. Chickens. [Prof Blot?]. Cut chicken in pieces - place in a saucepan & cover with either warm water or broth & one half onion whole - 1/2 tablespoon flour 1/2 ditto butter [set?] on fire, turn juice of chicken on it when melted stir 1 yolk of egg with 1 teaspoon butter & 1 teaspoon cold-water, turn into sauce, & stir fast - strain into chicken. Pottage. Prof. Blot. Broth in a pot - put in vermicelli & thicken to taste a few drops of burnt sugar, salt & pepper, add Gruyere or Swiss cheese.
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