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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 16
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16 Pepper and salt your stakes then beat the yolk of an egg and put over them take some crumbs of bread a little lemon thyme & parsley chopt very small mix it all together and put it over the stakes and then fry them with a good quantity of fat some made gravy in the dish.-- To Make a Peas Soop Take 2 marrow bones a Quart of whole white peas a bunch of sweet herbs 2 large onions with about 6 cloves stuck in them and 3 quarts of water if it gets two thick it is easy to thin it with boilling water when boild to a proper consistence strain it thro a fine culander served it up with fryd Bread put in dryd [minced?]
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16 Pepper and salt your stakes then beat the yolk of an egg and put over them take some crumbs of bread a little lemon thyme & parsley chopt very small mix it all together and put it over the stakes and then fry them with a good quantity of fat some made gravy in the dish.-- To Make a Peas Soop Take 2 marrow bones a Quart of whole white peas a bunch of sweet herbs 2 large onions with about 6 cloves stuck in them and 3 quarts of water if it gets two thick it is easy to thin it with boilling water when boild to a proper consistence strain it thro a fine culander served it up with fryd Bread put in dryd [minced?]
Szathmary Culinary Manuscripts and Cookbooks
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