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James Doak cookbook: The art of cookery, circa 1760s
Page 48
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ready for Soops of most Sorts. if you have peas ready boil'd, your Soop will soon be made: or take Some of the Broth and some Vermicelli, Boil it together, fry a French Rooll. and put in the middle, and you have a good Soop. you may add a few Triffles and Morels, or Sellery stew'd tender, and then you are always Ready — To Bake a leg of Beef Do it just in the Same Manner as before directed in the making Gravy for Soops, &c and When it is baked. strain it through a Coarce Sieve. Pick out all the Sinews & fat put them into a Sauce-pan wth few Spoon fulls of the gravy a little red Wine, a little piece of Butter roold in Flour, and some mustard; shake your Sauce-pan often, and when the Sauce is hot & thick dish it up and send it to table — Made Dishes To drese Scotch Collops — Take Veal cut it thin beat it well with the back of a knife or rolling pin and grate some nutmeg over them dip them
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ready for Soops of most Sorts. if you have peas ready boil'd, your Soop will soon be made: or take Some of the Broth and some Vermicelli, Boil it together, fry a French Rooll. and put in the middle, and you have a good Soop. you may add a few Triffles and Morels, or Sellery stew'd tender, and then you are always Ready — To Bake a leg of Beef Do it just in the Same Manner as before directed in the making Gravy for Soops, &c and When it is baked. strain it through a Coarce Sieve. Pick out all the Sinews & fat put them into a Sauce-pan wth few Spoon fulls of the gravy a little red Wine, a little piece of Butter roold in Flour, and some mustard; shake your Sauce-pan often, and when the Sauce is hot & thick dish it up and send it to table — Made Dishes To drese Scotch Collops — Take Veal cut it thin beat it well with the back of a knife or rolling pin and grate some nutmeg over them dip them
Szathmary Culinary Manuscripts and Cookbooks
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