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English cookbook, 1750-1780
Page 126
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To make sauce for Carp. Dr: Marlborough Save the Blood & Liver of the Carp, & put to it two Glasses of white Wine & 3 Anchovies Sliced onions, Thyme & whole Parsley, a little Mace, some Elder vinegar & some good Broth: lett the whole boyl together, then mix half a pound of Butter with some flower, & When this sauce is cold, pour it to it, after it is melted, squese in some Lemon juice to your Taste Pidgeons a la Daube - Take four Pidgeons fry them in butter till they are brown, then put them into a Stew pan with some strong Gravy - pepper, salt, & a bunch of sweet herbs, let them stew over a slow fire, till they are done enough, then add to them some Truffles, Morels, & force meat balls - the Gibblets likewise must be added,, & some pickled mushroom Thicken your sauce with Butter & flower Probatum est
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To make sauce for Carp. Dr: Marlborough Save the Blood & Liver of the Carp, & put to it two Glasses of white Wine & 3 Anchovies Sliced onions, Thyme & whole Parsley, a little Mace, some Elder vinegar & some good Broth: lett the whole boyl together, then mix half a pound of Butter with some flower, & When this sauce is cold, pour it to it, after it is melted, squese in some Lemon juice to your Taste Pidgeons a la Daube - Take four Pidgeons fry them in butter till they are brown, then put them into a Stew pan with some strong Gravy - pepper, salt, & a bunch of sweet herbs, let them stew over a slow fire, till they are done enough, then add to them some Truffles, Morels, & force meat balls - the Gibblets likewise must be added,, & some pickled mushroom Thicken your sauce with Butter & flower Probatum est
Szathmary Culinary Manuscripts and Cookbooks
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