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American cookbook, 1900-1920
Page 15
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pork fat - flour the fat + let it brown - turn in all the gravy left - add catsup + wine to your taste, + simmer the mutton till boiling hot -- A large piece of beef is best to roast, cut off at dinner what is done - if pared all over, so much the better - Next day make a plain good stuffing - stuff it well, + simmer it till done in the gravy which season to your taste -- Beef a-la-mode is a
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pork fat - flour the fat + let it brown - turn in all the gravy left - add catsup + wine to your taste, + simmer the mutton till boiling hot -- A large piece of beef is best to roast, cut off at dinner what is done - if pared all over, so much the better - Next day make a plain good stuffing - stuff it well, + simmer it till done in the gravy which season to your taste -- Beef a-la-mode is a
Szathmary Culinary Manuscripts and Cookbooks
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