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English cookbook, 1820
Page 129
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Hunters Beef Lady Lucy Bridgeman Take a fine round of Beef four Ounce of Salt petre three Quarters of an Ounce of all Spice rub it well in the Beef and let it stand 24 hours then rub in as much common Salt as will Salt it - leave it ten days turning it every day put it into an Earthen pan with three or four pound of Suet some under it; and some over it cover it with a thick Crust and bake it six hours it will keep three months An Orange Pudding Ld Toringtens Boil the rind of two China Oranges very soft and beat them in a Mortar with the juice of one Orange, put in two spunge Biscuits grated very fine a Quarter of a pound of Butter a quarter of a pound of Sugar and four Eggs and mix them all together with a little Brandy and some Nutmeg lay a good puff paste in the dish and pour the mixture over it. bake it half an hour in a gentle oven -
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Hunters Beef Lady Lucy Bridgeman Take a fine round of Beef four Ounce of Salt petre three Quarters of an Ounce of all Spice rub it well in the Beef and let it stand 24 hours then rub in as much common Salt as will Salt it - leave it ten days turning it every day put it into an Earthen pan with three or four pound of Suet some under it; and some over it cover it with a thick Crust and bake it six hours it will keep three months An Orange Pudding Ld Toringtens Boil the rind of two China Oranges very soft and beat them in a Mortar with the juice of one Orange, put in two spunge Biscuits grated very fine a Quarter of a pound of Butter a quarter of a pound of Sugar and four Eggs and mix them all together with a little Brandy and some Nutmeg lay a good puff paste in the dish and pour the mixture over it. bake it half an hour in a gentle oven -
Szathmary Culinary Manuscripts and Cookbooks
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