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English cookbook, 1820
Page 160
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rub it through a Sieve - Oxford Dumplings A quarter of a pound of Currants, two Ounces of Sugar the same of bread two Eggs a little Nutmeg a little Cream and Salt. - Mutton Fritters Take some Potatoes boil then when quite Cold grate them - then put two spoonfuls of fine flour one Egg and a little pepper and Salt mix it into a paste all together then take the better end of a neck of Mutton cut the meat from the Bone and into Steaks about half an Inch thick - beat them with a paste pin - and pepper & Salt them - roll out the paste and put in the Steaks fry them over a Slow fire in a good quantity of drippings or Lard serve them up with Crisp Parsley. -
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rub it through a Sieve - Oxford Dumplings A quarter of a pound of Currants, two Ounces of Sugar the same of bread two Eggs a little Nutmeg a little Cream and Salt. - Mutton Fritters Take some Potatoes boil then when quite Cold grate them - then put two spoonfuls of fine flour one Egg and a little pepper and Salt mix it into a paste all together then take the better end of a neck of Mutton cut the meat from the Bone and into Steaks about half an Inch thick - beat them with a paste pin - and pepper & Salt them - roll out the paste and put in the Steaks fry them over a Slow fire in a good quantity of drippings or Lard serve them up with Crisp Parsley. -
Szathmary Culinary Manuscripts and Cookbooks
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