DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1815

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Page 28

Crab browned and served in the Shell
Leave the great shell whole Mince all the fish, shred some parsley, Mushrooms, or truffles, a little young onion, fry these, put in the minced crab, with the inside bruised, some pepper, salt, and grated lemon peel; stir this about shake on some flour and add a little lemon - juice, with some good gravy; let this simmer up, fill the shells, strew over bread crumbs; brown them in a Dutch oven, or with a salamander Mrs. Mason
A Shoulder of Mutton with Rice
Take a Shoulder of Mutton and half boil it, them put it in a stew pan, with two quarts of Mutton gravy, a quarter of a pound or Rice, a teaspoonful of Mushroom powder, with a little beaten Mace, and stew it till the rice is tender; then take up the mutton and keep it hot; put to the rice half a pint of cream and a piece of butter rolled in flour, stir it well round the pan, and let it boil a few

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Crab browned and served in the Shell Leave the great shell whole Mince all the fish, shred some parsley, Mushrooms, or truffles, a little young onion, fry these, put in the minced crab, with the inside bruised, some pepper, salt, and grated lemon peel; stir this about shake on some flour and add a little lemon - juice, with some good gravy; let this simmer up, fill the shells, strew over bread crumbs; brown them in a Dutch oven, or with a salamander Mrs. Mason A Shoulder of Mutton with Rice Take a Shoulder of Mutton and half boil it, them put it in a stew pan, with two quarts of Mutton gravy, a quarter of a pound or Rice, a teaspoonful of Mushroom powder, with a little beaten Mace, and stew it till the rice is tender; then take up the mutton and keep it hot; put to the rice half a pint of cream and a piece of butter rolled in flour, stir it well round the pan, and let it boil a few