DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 246

Receipt Miss Baldwin
One ounce of Bark - One Dracm of Celeined Magnesia - 
Lemon Pudding  Mrs Kenyon Salford
Take the rinds of three large Lemons grated Six Eggs only four of the whites very well beaten - nearly all the Juice of the Lemons four ounces of Butter Melted - two Meat Spoonfuls of Bread Crubms Sweeten to your taste - put in the Butter just before you put it in the oven, and mix all very well together - put a Paste round the dish -
To Make Gravy  Mrs Kenyon Salford
Take a piece of lean Beef, cut it i Slices - then lay in the bottom of your Stew Pan, then Slices of Bacon and your Beef upon it - lay on The top some Sliced Carrot - cover it very close - set it over the fire - let it Stand till you hear it crack Then stir it up put in two onions - let it Stew till the Colour is very brown - then put in some Strong broth till it is of what Strength you choose, boil it very well - then Strain it. -

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Receipt Miss Baldwin One ounce of Bark - One Dracm of Celeined Magnesia - Lemon Pudding Mrs Kenyon Salford Take the rinds of three large Lemons grated Six Eggs only four of the whites very well beaten - nearly all the Juice of the Lemons four ounces of Butter Melted - two Meat Spoonfuls of Bread Crubms Sweeten to your taste - put in the Butter just before you put it in the oven, and mix all very well together - put a Paste round the dish - To Make Gravy Mrs Kenyon Salford Take a piece of lean Beef, cut it i Slices - then lay in the bottom of your Stew Pan, then Slices of Bacon and your Beef upon it - lay on The top some Sliced Carrot - cover it very close - set it over the fire - let it Stand till you hear it crack Then stir it up put in two onions - let it Stew till the Colour is very brown - then put in some Strong broth till it is of what Strength you choose, boil it very well - then Strain it. -