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American cookbook, ca. 1850
Page 101
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An excellent Dish Sauce 3 Tea Sponfulls of Essence of Anchovy 3 of port wine 2 of Soy & a little catsup mix all together & add to the melted butter To dress a Lambs Head Mrs S Boil the head until quite done in a small quantity of water Then wash it over with egg & sprinkle well with bread crumbs & brown it let the liver be well boiled & when done mince it very fine & thicken the liquor in which the head was boiled with flour butter pepper & salt the mince to be warmed up in it Bacon & Eggs Mrs S. Butter the inside of [your?] cups & strew some minced ham tongue or bacon Beat an egg into each cup & let them simmer ten minutes send them to table with white sauce poured into the dish It is a pretty [remove?] for a side dish
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An excellent Dish Sauce 3 Tea Sponfulls of Essence of Anchovy 3 of port wine 2 of Soy & a little catsup mix all together & add to the melted butter To dress a Lambs Head Mrs S Boil the head until quite done in a small quantity of water Then wash it over with egg & sprinkle well with bread crumbs & brown it let the liver be well boiled & when done mince it very fine & thicken the liquor in which the head was boiled with flour butter pepper & salt the mince to be warmed up in it Bacon & Eggs Mrs S. Butter the inside of [your?] cups & strew some minced ham tongue or bacon Beat an egg into each cup & let them simmer ten minutes send them to table with white sauce poured into the dish It is a pretty [remove?] for a side dish
Szathmary Culinary Manuscripts and Cookbooks
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