Transcribe
Translate
English cookbook, 1820
Page 123
More information
digital collection
archival collection guide
transcription tips
as for Porridge - put in the Fermety and sweeten it add a little Salt. - To keep Brawn. Rectory - When the Brawn first arrives the fillet is taken off, washed and dried, the Brawn well wiped, and put into Pickle that will cover it made of cold Spring water, and Salt to bear an Egg - the Brawn being taken out every day for use is of course well wiped, and two Nights out of three it is kept out of the pickle all night and only put in again in the morning. - fresh pickle is required every fortnight or three weeks. - A Veal Pye Lady L: Bridgeman cut slices of fillet of Veal, and slice two Sweet Breads, season them with white Pepper and salt. lay puff paste round the dish put in the Meat and some
Saving...
prev
next
as for Porridge - put in the Fermety and sweeten it add a little Salt. - To keep Brawn. Rectory - When the Brawn first arrives the fillet is taken off, washed and dried, the Brawn well wiped, and put into Pickle that will cover it made of cold Spring water, and Salt to bear an Egg - the Brawn being taken out every day for use is of course well wiped, and two Nights out of three it is kept out of the pickle all night and only put in again in the morning. - fresh pickle is required every fortnight or three weeks. - A Veal Pye Lady L: Bridgeman cut slices of fillet of Veal, and slice two Sweet Breads, season them with white Pepper and salt. lay puff paste round the dish put in the Meat and some
Szathmary Culinary Manuscripts and Cookbooks
sidebar
