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English cookbook, 1820
Page 124
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yolks of Eggs boil'd hard. fill the Dish with water, and cover it with Pasta when you draw it from the Oven pour into the top of the Pye though a funnel, the following Sauce, as much Cream as will make the Sauce like that to Fricassee Chickens some gravy or blade of Mace, white pepper and a little Onion well boil'd together, strain it before you put it to the Cream - add Oysters and forced meat Balls if liked. - White Fish sauce, Midgeham Two Anchovies dissolved in water, half a pint of Cream, the Yolks of one Egg a little Flour; and Butter. -
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yolks of Eggs boil'd hard. fill the Dish with water, and cover it with Pasta when you draw it from the Oven pour into the top of the Pye though a funnel, the following Sauce, as much Cream as will make the Sauce like that to Fricassee Chickens some gravy or blade of Mace, white pepper and a little Onion well boil'd together, strain it before you put it to the Cream - add Oysters and forced meat Balls if liked. - White Fish sauce, Midgeham Two Anchovies dissolved in water, half a pint of Cream, the Yolks of one Egg a little Flour; and Butter. -
Szathmary Culinary Manuscripts and Cookbooks
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