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Anne Bayne booke [of recipes] circa 1700
Page 76
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(76) To make Gravy for any sort of made dishes Take some leane peices of beefe. & if you have any leane peices of mutton or veale you may put them in but you must have beefe. dridge them with flower & put them into your frying pan with a little butter & 2 or 3 Onions cut in 2. fry these untill they be very browne. & no butter to be seene in the pan then put in better then a pint of water. stir your meat very well in it so [power?] it out & keepe it for use it will keepe 2 or 3 daies. To make Gravy for any sort of made dish to keepe a good while Take a [neck?] of beefe & spit it & when it is halfe roasted. then slash it & [rack?] it well with a knife then baist it with faire water. set a cleane dish under it to save all comes from it. baist it thus with water untill you git all out of it you can then boyle it very well with a raw onion & a little salt this will keep a moneth.
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(76) To make Gravy for any sort of made dishes Take some leane peices of beefe. & if you have any leane peices of mutton or veale you may put them in but you must have beefe. dridge them with flower & put them into your frying pan with a little butter & 2 or 3 Onions cut in 2. fry these untill they be very browne. & no butter to be seene in the pan then put in better then a pint of water. stir your meat very well in it so [power?] it out & keepe it for use it will keepe 2 or 3 daies. To make Gravy for any sort of made dish to keepe a good while Take a [neck?] of beefe & spit it & when it is halfe roasted. then slash it & [rack?] it well with a knife then baist it with faire water. set a cleane dish under it to save all comes from it. baist it thus with water untill you git all out of it you can then boyle it very well with a raw onion & a little salt this will keep a moneth.
Szathmary Culinary Manuscripts and Cookbooks
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