DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 85

Veal Callops. 85.
Take a fillet of veal & skin it & take out all ye veins & cut in thin slices a ganist ye grain yn beat each of ym singly wt ye back of a knife yn take some lemon peel minced small & ye yolks of 3 eggs & a little cream mixed to gether wash ye callops over with it yn [strow?] your lemon peel wt a little cloves mace & nut meg yn fry ym in 1/2 a pound of fresh butter till ye be very yellow yn put broth of an neckle of veal to ym boyling hot & lett ym stew [saffely?] till ye be tender yn add a little paper & 3 anchoves a little spring of tim thicken it with ye yolks of 3 eggs a little cream & ye juce of a lemon beat together & keep [sturring?] ym over ye fire very quik or else ye will turn.
To Make Gravy.
Take 3 lbs of lean beef cut it in thin slices put it into a stew pan wt 2 ounces of butter burnt black let it stew a little yn put in 2 quarts of watter some Claret a bunch of hearbs one oynion stuck with cloves a quart of an ounce whole paper 2 blads of mace 4 anchoves lett it stew an hour & it is fet for use.

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Veal Callops. 85. Take a fillet of veal & skin it & take out all ye veins & cut in thin slices a ganist ye grain yn beat each of ym singly wt ye back of a knife yn take some lemon peel minced small & ye yolks of 3 eggs & a little cream mixed to gether wash ye callops over with it yn [strow?] your lemon peel wt a little cloves mace & nut meg yn fry ym in 1/2 a pound of fresh butter till ye be very yellow yn put broth of an neckle of veal to ym boyling hot & lett ym stew [saffely?] till ye be tender yn add a little paper & 3 anchoves a little spring of tim thicken it with ye yolks of 3 eggs a little cream & ye juce of a lemon beat together & keep [sturring?] ym over ye fire very quik or else ye will turn. To Make Gravy. Take 3 lbs of lean beef cut it in thin slices put it into a stew pan wt 2 ounces of butter burnt black let it stew a little yn put in 2 quarts of watter some Claret a bunch of hearbs one oynion stuck with cloves a quart of an ounce whole paper 2 blads of mace 4 anchoves lett it stew an hour & it is fet for use.