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English cookbook, ca. 1824
Page 26
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Marinade Chicken or Rabbit Pepper and Salt some cold chicken or Rabbit well, then lay it in a little vinegar for an hour or two dip it in very thick batter and fry it a light brown. Pretty thick. Veal cutlets done in white sauce with eggs boiled hard standing upright in the dish, the white left on the egg, with the top of the egg cut off. [Testing?] for Tarts Beat the yolk of an egg and some melted butter well together was the tarts over with a feather and sift sugar over them as you put them into the oven. or you may beat white of egg. wash the paste with it, and sift sugar
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Marinade Chicken or Rabbit Pepper and Salt some cold chicken or Rabbit well, then lay it in a little vinegar for an hour or two dip it in very thick batter and fry it a light brown. Pretty thick. Veal cutlets done in white sauce with eggs boiled hard standing upright in the dish, the white left on the egg, with the top of the egg cut off. [Testing?] for Tarts Beat the yolk of an egg and some melted butter well together was the tarts over with a feather and sift sugar over them as you put them into the oven. or you may beat white of egg. wash the paste with it, and sift sugar
Szathmary Culinary Manuscripts and Cookbooks
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