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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 3
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For Waisihing lace take it together and waish it in Lue warm pump water the Second way Soap it and boil it if is not of a good Culler then take it out and Iron it How to boil Fowls and make Oyster Sauce A Small fowl will boil a Quarter of an Hour a Midling fowl will boil about twenty minuts a large fowl will boil about Half an hour}{ Open the Oysters & put Them in a bason With the Liquor then Take out the Oysters & strain it Clear From the grist then put Your Oysters In your Sauce pan With the Liquor & a Little Water with it & a little Gravey About one Spoonfull of White Wine A bit of Butter rold in flower to thicken it a Drop of Crame to Make it Wite the Wine must be put in after it all boild or it will Crudel put a Little in Your Dish With the fowl and the Other in a Bason
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For Waisihing lace take it together and waish it in Lue warm pump water the Second way Soap it and boil it if is not of a good Culler then take it out and Iron it How to boil Fowls and make Oyster Sauce A Small fowl will boil a Quarter of an Hour a Midling fowl will boil about twenty minuts a large fowl will boil about Half an hour}{ Open the Oysters & put Them in a bason With the Liquor then Take out the Oysters & strain it Clear From the grist then put Your Oysters In your Sauce pan With the Liquor & a Little Water with it & a little Gravey About one Spoonfull of White Wine A bit of Butter rold in flower to thicken it a Drop of Crame to Make it Wite the Wine must be put in after it all boild or it will Crudel put a Little in Your Dish With the fowl and the Other in a Bason
Szathmary Culinary Manuscripts and Cookbooks
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