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New England cookbook, 1825-1870
Page 3
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Thyme parsley cloves all spice about a quart of wine 2 [tt?] of butter browned with _ flour in the frying pan, cayeene & black pepper _ let it boil in the soup an half hour Force Meat balls Take a fillet of veal chop all the meat fine (throw all the bones in the [illegible]) Season it to your taste with pepper
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Thyme parsley cloves all spice about a quart of wine 2 [tt?] of butter browned with _ flour in the frying pan, cayeene & black pepper _ let it boil in the soup an half hour Force Meat balls Take a fillet of veal chop all the meat fine (throw all the bones in the [illegible]) Season it to your taste with pepper
Szathmary Culinary Manuscripts and Cookbooks
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