Transcribe
Translate
English cookbook, 1750-1780
Page 127
More information
digital collection
archival collection guide
transcription tips
To dress a Curry Three pints of good gravy, two large spoonfuls of curry powder, two large spoonfuls of Soy, a little Chian pepper, a gill of red wine, the juice of one lemon - mixt all together, Take a breast of Veal; cut it in square pecies, put it in a Stew pan, with half a pint of gravy, & lett it Stew, a Q.r of an hour, put in the rest of the gravy, & lett it stew till the Veal is enough you may stew cucumbers in it & eat what Pickles you please with it - To boil the rice Take a pint of rice, put in a Gallon of boiling water & Lett it boyl, till it is tender, then lett it drain thro' a Cullender till it is dry, put it in a dish by itself
Saving...
prev
next
To dress a Curry Three pints of good gravy, two large spoonfuls of curry powder, two large spoonfuls of Soy, a little Chian pepper, a gill of red wine, the juice of one lemon - mixt all together, Take a breast of Veal; cut it in square pecies, put it in a Stew pan, with half a pint of gravy, & lett it Stew, a Q.r of an hour, put in the rest of the gravy, & lett it stew till the Veal is enough you may stew cucumbers in it & eat what Pickles you please with it - To boil the rice Take a pint of rice, put in a Gallon of boiling water & Lett it boyl, till it is tender, then lett it drain thro' a Cullender till it is dry, put it in a dish by itself
Szathmary Culinary Manuscripts and Cookbooks
sidebar
