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Miss Caldwell's book, 1757-1790
Page 42
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(42) and put on the bits you Cut of the tops of them and send them up hot. Oysters Sauce Take a quarter of a Hundred of large oysters and strain the liquor into a sauce pan, boil it up With a little Gravie and shallad a piece of Horse Readish and Lemon Peel when it boils a While strain it again & put it into your sauce-pan with some butter Rol'd in flower and when it boils up put in your oysters & serve it with boil'd Fish. Solomon Gundy Take the Breast of any Fowl or Veal, and mince it very small take two pickl'd Herrings
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(42) and put on the bits you Cut of the tops of them and send them up hot. Oysters Sauce Take a quarter of a Hundred of large oysters and strain the liquor into a sauce pan, boil it up With a little Gravie and shallad a piece of Horse Readish and Lemon Peel when it boils a While strain it again & put it into your sauce-pan with some butter Rol'd in flower and when it boils up put in your oysters & serve it with boil'd Fish. Solomon Gundy Take the Breast of any Fowl or Veal, and mince it very small take two pickl'd Herrings
Szathmary Culinary Manuscripts and Cookbooks
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