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English cookbook, 1820

Page 62

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62 you have Three Coats of Varnish. between every Coat rub the box well with a flannel, and the varnish put on with the grain of the wood. The last coat must be put on all one way; the prints stuck on with Thick paste. some put rosin dissolved in The paste. Bought Varnish to be had of Wall (No 4) Lone Acre, tis call'd fine white Varnish. - Portable Soup Take of Legs of Beef about fifty pounds weight Take off all the skin & fat, cut them in small pieces; put a Quarter of a pound of butter at the bottom of a large Cauldron, Then lay in The meat & bones, with four ounces of anchovies, one ounce of Mace, one ounce of whole pepper, a quarter of an ounce of Cloves, six heads of Celery wash'd quite clean, cut Them small and put them in, (The green leaves must be cut off and not put in) with three large Carrots and then six Onions peel'd and cut in two, cover the Cauldron close, and set it over a moderate fire, when you find the Gravy begins to draw, keep taking it up, till you have got it all out. Then put Water to cover
 
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