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American cookbook, 1900
Page 21
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white wine, & when you are going to dish it up, pour it into a nice puff paste, & serve it immediately. It must not be allowed to boil after the wine is added. Oyster Sausages. Scald 3/4 of a pint of oysters in their own liquor, take them out & chop them very fine. Pound in a mortar 1 lb of Beef or veal & 3/4 lb of beef suet, add the oysters & season to your taste, beat up 2 eggs & mix them well with the other ingredients Pack it closely into a jar & when to be used roll it
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white wine, & when you are going to dish it up, pour it into a nice puff paste, & serve it immediately. It must not be allowed to boil after the wine is added. Oyster Sausages. Scald 3/4 of a pint of oysters in their own liquor, take them out & chop them very fine. Pound in a mortar 1 lb of Beef or veal & 3/4 lb of beef suet, add the oysters & season to your taste, beat up 2 eggs & mix them well with the other ingredients Pack it closely into a jar & when to be used roll it
Szathmary Culinary Manuscripts and Cookbooks
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