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American cookbook, ca. 1850
Page 16
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Anchovy Sauce Scale and split one or two Anchovies, put them into a Saucepan with a little Water, a spoonful of Vinegar, and a small Onion; when the Anchovies are dissolve strain off the liquor, and put as much of it into the melted Butter as is agreeable to the palate. Indian Pickle Half a pound of Garlic, half a pound of Ginger, half a pound of Horse Radish, some long Pepper, all these salted and dryed, half a pint of Mustard seed; half ground and half whole, to one Gallon of Vinegar. To stew an Ox's Cheek. Take an Ox's Cheek, boil it 'till the Bone will slip out and double it up, take a quart of the Liquor it was boil'd in, and a Tea Cup full of Red Wine, the same of Catsup, thicken it, and add Morels, or Truffles if you choose Forcemeat Balls, or Eggs
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Anchovy Sauce Scale and split one or two Anchovies, put them into a Saucepan with a little Water, a spoonful of Vinegar, and a small Onion; when the Anchovies are dissolve strain off the liquor, and put as much of it into the melted Butter as is agreeable to the palate. Indian Pickle Half a pound of Garlic, half a pound of Ginger, half a pound of Horse Radish, some long Pepper, all these salted and dryed, half a pint of Mustard seed; half ground and half whole, to one Gallon of Vinegar. To stew an Ox's Cheek. Take an Ox's Cheek, boil it 'till the Bone will slip out and double it up, take a quart of the Liquor it was boil'd in, and a Tea Cup full of Red Wine, the same of Catsup, thicken it, and add Morels, or Truffles if you choose Forcemeat Balls, or Eggs
Szathmary Culinary Manuscripts and Cookbooks
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