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American cookbook, 1900
Page 75
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moisten it, a small piece of butter, a little cayenne pepper & common pepper & 2 cloves; when thoroughly well beaten put into pots, pressed down close, and when cold cover with Clarified Butter. Ham, Pheasant, Partridge, Hare, Salmon etc may be done in exactly the same way. Spiced Beef. Take 8 or 10 lbs of thin flank, remove any skin, gristle or bones. rub it over with half an ounce of salt pepre, 1/2 oz of bay salt, then rub it
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moisten it, a small piece of butter, a little cayenne pepper & common pepper & 2 cloves; when thoroughly well beaten put into pots, pressed down close, and when cold cover with Clarified Butter. Ham, Pheasant, Partridge, Hare, Salmon etc may be done in exactly the same way. Spiced Beef. Take 8 or 10 lbs of thin flank, remove any skin, gristle or bones. rub it over with half an ounce of salt pepre, 1/2 oz of bay salt, then rub it
Szathmary Culinary Manuscripts and Cookbooks
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